Carrot Cake

This Vegan Carrot Cake is perfect for Easter, Mother's Day or any time of the year! Enjoy these whole ingredients!

I know that Easter has just passed but in my opinion carrot cake is an all year round affair. My fingers cannot type fast enough as I am SO excited to share this recipe with you. So many of you have tried my carrot cake muffins/cupcakes and have loved them (thank YOU) but have also asked me for a carrot cake recipe. Well the wait is over and Spring is still here so let’s get to making this insanely tasty cake.

This cake almost made me cry when I dug into it. I know that sounds a tad over the top but for those of you that know me KNOW I am a sentimental softy. This cake reminds me so much of the beloved carrot cake from my last restaurant QUANTO BASTA. Maria made the most delicious, moist carrot cake ever and even after going vegan and gf I just could not resist it. Well, sorry Maria but I’ve gone and made one that is the very definition of moist and it IS vegan and gf! 

I created a crazy good cream cheese frosting with a hint of blood orange juice in the frosting. You can use whatever citrus you like (I would steer clear of lime) if blood orange isn’t available. I also roasted the walnuts for the top of the cake (the walnuts in the cake are raw) as I love the warm, round, toastie flavour of them but you could opt to keep them raw if so desired.

I used gluten-free flour and almond flour for this recipe and haven’t tried any other combinations but if you feel like exploring please have at it. You may not believe me but there is only 1/4 cup of coconut sugar in the cake. The rest of the sweetener comes from applesauce, bananas and maple syrup. I wanted a true buttercream so icing sugar is the sweetener in the frosting. If you need to make it sugar free there are options out there for sugar free powdered sweetener.

Carrot Cake

Teri-Ann Carty
This Vegan Carrot Cake is perfect for Easter, Mother's Day or any time of the year! Enjoy these whole ingredients!
Prep Time 20 minutes
Cook Time 50 minutes
Course Desserts & Sweets
Servings 10 slices


  • 8 inch spring foam pan
  • oven
  • mixer


  • 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
  • 2 banana (mashed)
  • ½ cup olive oil
  • 1 tsp vanilla
  • ¼ cup coconut sugar
  • ½ cup apple sauce
  • ¼ cup maple syrup
  • ½ cup plant-based milk
  • cups approximately 2 medium sized carrots (grated)
  • cups gluten-free flour blend
  • cups almond flour
  • tsp baking powder
  • tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg



  • Grease and line two 8 inch springform pans.
  • Preheat oven to 350.
  • Prepare flax egg by whisking ground flax and water together. Set aside to gel.
  • Add flax egg and mashed bananas to a large bowl. Add applesauce, olive oil, vanilla, coconut sugar, maple syrup and milk. Whisk vigorously to combine.
  • In a separate bowl whisk together dry ingredients. Add dry to wet. Switch to a spatula and fold to incorporate. The mixture may look a little dry. That's ok, the carrots will release moisture! Add grated carrot and walnuts and fold again to mix completely.
  • Split batter evenly (i weighed my batters to get an exact measurement) between the two pans. Smooth out the top using an offset spatula.
  • Place into the preheated oven for 45-50 minutes or until a toothpick comes out clean with a few crumbs. Set on a wire rack to cool before removing pans.


  • 1/2 cup vegan butter- room temperature
  • 1/2 cup vegan cream cheese- room temperature
  • 3 1/2 cups powdered sugar- sifted
  • 1 tbsp blood orange juice
  • pinch salt
  • 1/2 cup roasted and chopped walnuts


  • Place butter in the bowl of a stand mixer. Whip butter until light and fluffy.
  • Add cream cheese and whip again to fully combine.
  • Slowly add the powdered sugar. Add citrus juice and continue to whisk until you have achieved a creamy texture.
  • Place the cake on a cake stand or plate. The cakes must be completely cooled before frosting.
  • Apply 1/2-3/4 cup buttercream (Add more if desired) on the bottom cake for the middle layer. Use an offset spatula to spread evenly.
  • Place the second cake layer, top side down, on top of the first frosted layer. Add a generous amount of frosting to the top of the cake and work it out to the sides, frosting the entire cake with a thin layer of frosting. This first layer is called a crumb coat. Place the cake into the fridge. I also placed the buttercream into the fridge to rest as well. Allow the cake and icing to rest for 15 minutes and then continue icing your cake. The icing will thicken in the fridge making the second layer easier to work with.
  • Add walnuts to the top of your cake and place back in the fridge until you are ready to enjoy!!
Keyword baked, cake, carrot, dairy free, gluten free, plant based, vegan

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