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Soft Vegan Gluten Free Carrot Cake with Dairy-Free Frosting - Tender, Cozy, and Easy

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 3/4 cups gluten-free all-purpose flour (1:1 blend with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for extra warmth)
  • Wet Ingredients 2 tablespoons ground flaxseed + 5 tablespoons warm water (flax eggs)
  • 1/2 cup light brown sugar, packed
  • 1/3 cup pure maple syrup
  • 1/2 cup neutral oil (avocado, grapeseed, or light olive)
  • 1/2 cup unsweetened non-dairy milk (almond, oat, or soy)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium, packed)
  • 1/2 cup crushed pineapple, well-drained (optional, for extra moisture)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins (optional)
  • Dairy-Free Frosting 8 ounces dairy-free cream cheese, chilled
  • 1/2 cup vegan butter, slightly softened
  • 2 1/2–3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan or two 8-inch round pans with parchment and lightly grease the sides.
  2. Make the flax eggs. In a small bowl, mix ground flaxseed with warm water. Set aside for 5–10 minutes until gelled.
  3. Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Combine the wet mix. In a separate bowl, whisk brown sugar, maple syrup, oil, non-dairy milk, vanilla, and the flax mixture until smooth.
  5. Bring it together. Pour the wet mixture into the dry and stir just until combined. Fold in grated carrots, and if using, pineapple, nuts, and raisins. Do not overmix.
  6. Bake. Spread the batter evenly in the prepared pan(s). Bake 28–34 minutes for rounds or 32–38 minutes for a square, until a toothpick comes out clean with a few moist crumbs.
  7. Cool completely. Let the cake rest in the pan for 10 minutes, then transfer to a rack. Cool fully before frosting.
  8. Make the frosting. Beat vegan butter and dairy-free cream cheese until fluffy, 1–2 minutes. Gradually add powdered sugar, then vanilla and a pinch of salt. Beat until smooth and thick.
  9. Frost and finish. Spread frosting over the cooled cake. Add a sprinkle of chopped nuts or a dusting of cinnamon if you like.