This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’s perfectly moist and packed with flavor.

For the Carrot Cake:

  • 3 cups (408g) Gluten Free All Purpose Flour Blend*
  • 2 cups (400g) Brown Sugar
  • 1 and 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 Tbsp Ground Cinnamon
  • 1 and 1/2 tsp Ground Nutmeg
  • 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Hot Water)
  • 3 Tbsp Applesauce
  • 3 and 1/3 cups (366g) Grated Carrot
  • 3/4 cup (180ml) Olive Oil (or sub any vegetable oil)
  • 2 tsp Vanilla Extract
  • 1 and 1/2 Tbsp Apple Cider Vinegar
  • 1 and 1/2 cups (150g) Walnuts (Chopped, Optional)

Frosting Options:

  • Vegan Lemon Frosting
  • Vegan Buttercream Frosting
  • Vegan Cream Cheese Frosting
  • Vegan Whipped Cream


  1. Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
  2. Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
  3. Prepare your flax eggs by adding 2 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp of hot water from the kettle. Leave it to sit for a minute to become gloopy.
  4. For full instructions :

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