Vegan Carrot Cake [Gluten-Free]

This is truly the best vegan carrot cake and it just so happens to be gluten free! Made with oat flour and topped with an incredible cashew cream cheese, this vegan carrot cake is healthier but you'd never know. It's also easy to make!

This gluten-free vegan carrot cake recipe has been updated on April 18th, 2022 to include detailed process photos and an improved cake formula and instructions.

Why you'll love this vegan carrot cake

It's vegan, gluten free, refined sugar free, AND oil free. But trust me, you wouldn't know it!

You know I am passionate about making delicious treats out of healthy ingredients. Just check out the other goodies on this site.

I love making favorite recipes using whole food ingredients when possible without compromising taste—and today I've done just that!

For this vegan carrot cake I used rolled oats instead of flour which provides us with extra fiber and nutrients. I love using rolled oats as an easy gluten-free flour substitute like in these Vegan Chocolate Cupcakes.

This cake is also refined sugar free. Instead of sugar it is sweetened with dates—nature's candy! They provide the perfect amount of sweetness, making this carrot cake healthier and nutritious.

I also made a delicious Creamy Cashew Frosting to go on top. It's very simple to make and only requires 4 ingredients! Because what is carrot cake without a cream "cheese" frosting?!

And it's a lot easier to share a yummy piece of vegan carrot cake with those new to the diet who may be skeptical of it. So go on and whip up this cake for your friends and fam (and of course yourself too!).

Ingredient notes

This recipe is the epitome of guilt-free with only wholesome ingredients used. That's what makes this recipe a no-brainer to make this spring. There is absolutely no downside to this cake!

Here's what you'll need for the gluten free carrot cake:

• dates—the natural sweetener! I've used both the large Medjool dates and the smaller Deglet Noor dates. Both work great! I recommend weighing your ingredients with a kitchen scale for accurate measurements.
• rolled oats—makes this recipe gluten-free, no need for flour!
• baking powder + baking soda
• spices including: ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt
• carrots
• unsweetened non-dairy milk—I used almond milk but any unsweetened milk will work
• applesauce—this is what makes this recipe eggless (see more ways to bake egg-free)
• pure vanilla extract
• chopped pecans—for an optional topping, you can also use chopped walnuts or simply omit

Ingredients for the dairy-free cashew cream cheese frosting:

• raw cashews—make sure to soak them if you don't have a high-speed blender
• canned coconut milk (can also use any unsweetened non-dairy milk, but it will be less creamy)
• pure maple syrup
• pure vanilla extract

How to make

This step-by-step walkthrough shows the process of making this gluten-free vegan carrot cake. For exact times and temperatures, reference the recipe card below.

1. Remove the pits from the dates and soak in hot water for 15 minutes to soften.

2. Meanwhile, blend the oats in the blender until a powder forms. You want the consistency to be as close to flour as possible. This can take several minutes.

3. Transfer to a large bowl and stir in the baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Create a well in the center for the liquid ingredients.

4. Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper (or grease).

If you're going for the traditional layered carrot cake you can double the recipe and cook two layers with frosting in between. I recommend not frosting the cake until just before serving.

5. Next, add the carrots to the blender and blend until finely chopped or grated consistency. Alternatively use a grater or the grating setting on a food processor. Remove and set aside.

6. Drain the dates then add them to the blender along with the milk, applesauce, and vanilla. Blend until smooth. Then add it to the oat mixture and stir until just combined. Do not over mix the batter or you will end up with a gooey cake. Fold in the carrots, and pecans (if using).

7. Spread the batter into the prepared baking pan. Bake on the center rack for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.

8. While the cake is cooling, prepare the Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.

9. Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve. Enjoy!

Expert Tips

Make sure when grinding the oats into a powder that you reach as close to flour-like consistency as possible. It can take 5 minutes or more. Feel free to use pre-made oat flour or all-purpose gluten-free flour instead.

Make sure not to over mix the batter. Stir until everything is just combined.

You can serve this carrot cake as a layered cake by doubling the recipe and cooking two cake rounds with frosting in between the layers. Or cut into squares as pictured for an easy and quick way to serve a group.

More Gluten Free Vegan Desserts

This gluten-free vegan carrot cake is perfect for Spring and Summer, especially Easter gatherings but also for Mother's Day or Father's Day. It makes a great brunch dessert or baby shower dessert too!

To make it even more festive for Easter, top it with these vegan chocolate eggs (chocolate peanut butter dates)!

This cake is definitely a crowd pleaser and sure to be the star of the dessert table!

If you make this recipe and decide to share it on Facebook or Instagram, don't forget to tag me @HealthMyLifestyle + #HealthMyLifestyle so I can see your recreation! 🙂

📖 Recipe

Vegan Carrot Cake (Gluten-Free)

This delicious Carrot Cake is gluten-free, oil-free, sugar-free and you wouldn't even know it. It's a crowd-pleaser with its Cashew Cream Frosting.

4.80 from 10 votes

Print Pin Rate

course: Dessert

cuisine: American

servings: 16

prep time: 15 mins

cook time: 40 mins

total time: 55 mins

Author: Rachel

Ingredients

US CustomaryMetric

Dry Ingredients:

• ▢ 1 ¾ cups rolled oats, or 1 ¼ cup oat flour
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon ground nutmeg
• ▢ pinch of ground cloves
• ▢ ¼ teaspoon salt

Wet Ingredients:

• ▢ 1 cup dates, pitted
• ▢ 1 cup unsweetened non-dairy milk, I used almond milk
• ▢ ½ cup unsweetened applesauce
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 ½ cups shredded carrots, about 2 large carrots
• ▢ ½ cup chopped pecans, optional, plus more for topping

For cashew cream frosting:

• ▢ 2 cups raw cashews, soaked in hot water for 15-30 minutes
• ▢ ⅓ cup canned coconut milk, or ¼ cup unsweetened non-dairy milk of choice
• ▢ ⅓ cup pure maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ pinch of salt

Instructions

• Remove the pits from the dates and soak in hot water for 15 minutes.
  1 cup dates
• Meanwhile, blend the oats in a food processor or blender until a powder forms. This can take 3-5 minutes. Transfer to a large bowl and stir in the baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Create a well in the center to prepare for the wet ingredients.
  1 ¾ cups rolled oats, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, pinch of ground cloves, ¼ teaspoon salt
• Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper (or grease).
• Next, add the carrots to the blender and blend until finely chopped or grated consistency. Alternatively use a grater or the grating setting on a food processor. Remove and set aside.
  1 ½ cups shredded carrots
• Drain the dates then add them to the blender along with the milk, applesauce, apple cider vinegar, and vanilla. Blend until smooth. Then add it to the oat mixture and fold in until just combined. Careful not to overmix or you'll end up with a gooey cake. Gently fold in the carrots and pecans (if using) to evenly distribute without mixing the batter too much.
  1 cup dates, 1 cup unsweetened non-dairy milk, ½ cup unsweetened applesauce, 1 tablespoon apple cider vinegar, 1 teaspoon pure vanilla extract, 1 ½ cups shredded carrots, ½ cup chopped pecans
• Spread the batter into the prepared baking pan. Bake on the center rack for 40 to 45 minutes or until golden. Check for doneness by inserting a toothpick into the center of the cake for wet batter. It may transfer some of the spices onto the toothpick but you don't want wet batter. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.
• Prepare the Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
  2 cups raw cashews, ⅓ cup canned coconut milk, ⅓ cup pure maple syrup, 1 teaspoon pure vanilla extract, pinch of salt
• Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve. Enjoy!

Notes

Leftovers: Store leftovers covered in the refrigerator for up to 3 days if frosted or at room temperature for up to 4 days if unfrosted.

Making oat flour: Make sure when grinding the oats into a powder that you reach as close to flour-like consistency as possible. It can take 5 minutes or more.

Mixing tip: Make sure not to over mix the batter. Stir until everything is just combined, then stop. Otherwise you will end up with a gooey cake.

Serving: You can serve this carrot cake as a layered cake by doubling the recipe and cooking two cake rounds with frosting in between the layers. Or cut into squares as pictured for an easy and quick way to serve a group.

I recommend weighing your ingredients with a kitchen scale for accurate measurements.

Nutrition Per Serving

Calories: 216kcal Carbohydrates: 26g Protein: 5g Fat: 12g Saturated Fat: 3g Sodium: 191mg Potassium: 290mg Fiber: 3g Sugar: 13g Vitamin A: 2011IU Vitamin C: 1mg Calcium: 80mg Iron: 2mg

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This gluten-free vegan carrot cake recipe has been updated on April 18th, 2022 to include detailed process photos and an improved cake formula and instructions.