Slices of vegan carrot cake on a white plate

Best Vegan Gluten Free Carrot Cake

The best vegan and gluten free carrot cake recipe which is tender on the outside, moist and fluffy on the inside! This easy and simple recipe is made in one bowl, and is completely dairy free and sugar free, but you'd never tell it is healthy! 
Course Dessert, Snack
Cuisine American
Keyword cake, carrot cake, gluten free, loaf, vegan
Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes
Servings 10 Slices
Calories 180kcal
Author Arman



  • Preheat the oven to 180C/350F. Line a loaf pan or square pan with parchment paper or grease and set aside. 
  • In a large mixing bowl, add your dry ingredients and mix well. 
  • Add your oil and pumpkin puree and mix well. Fold in your carrots and raisins and mix until fully incorporated. 
  • Pour the carrot cake batter in the lined pan. Top with crushed walnuts and bake for 45-55 minutes, or until a toothpick comes out clean. 
  • Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. 


* To make this gluten-free, sub for gluten-free flour.
** Can substitute this for mashed banana- This will make the bread sweeter too. I used half banana, half pumpkin.
Store leftover carrot cake in a sealed container, refrigerated. It will keep for up to a week.
Carrot cake is freezer friendly and will keep well for up to 2 months. 
Click HERE for the keto and low carb carrot cake recipe. 
Carrot Cake recipe loosely adapted from Coles Magazine, Issue 42, May 2014. 


Serving: 1Slice | Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Fiber: 3g | Vitamin A: 6% | Vitamin C: 4% | Calcium: 5% | Iron: 6%