Description
This vegan gluten-free carrot cake is moist, warmly spiced, and perfectly sweetened with wholesome ingredients. Packed with fresh carrots and plant-based goodness, this easy carrot cake recipe is soft, flavorful, and ideal for anyone looking for a dairy-free and gluten-free dessert.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups grated carrots
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup maple syrup
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup chopped nuts or raisins (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease or line a cake pan with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix grated carrots, sugar, maple syrup, oil, plant-based milk, vanilla extract, and apple cider vinegar.
- Gradually combine wet ingredients with dry ingredients, stirring until just mixed.
- Fold in nuts or raisins if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing from the pan.
- Serve as is or frost with vegan cream cheese frosting.
Notes
Do not overmix to keep the cake light and tender.Freshly grated carrots provide the best moisture and texture.Let the cake cool fully before frosting to avoid melting.
