Just wanted to let you know that this tasty vegan gluten free dairy free carrot cake is sponsored by my friends at XOBY Organics!
This one bowl healthy carrot cake is SO moist and tender, you’ll never know it’s plant based and made without eggs! Perfect for Easter!
PIN Vegan Gluten Free Dairy Free Carrot Cake
It’s my FAVORITE TIME OF YEAR.
The time where we get to eat our vegetables in the form of CAKE.
And all the people who secretly wish they could eat cake for breakfast, lunch and dinner instead of vegetables went AMEN.
Don’t lie. Sometimes you look at those trendy bowls on Instagram, where people have roasted EVERY VEGETABLE KNOWN TO MAN (and sometimes, liiike, without even cutting them up?) and you go “nah. I’ll take some CAKE thank you very much.”
Real life talk. You know I’m all about it.
Well, internet friends. It’s the countdown to Easter which means that gluten free CARROT CAKE is up in the HOUSE.
Cannot wait to blow your minds with the fact that is vegan gluten free dairy free carrot cake is
- SO SUPER moist and tender even WITHOUT EGGS.
- The lack of eggs we mentioned comes from some kind of magical-baking-wizardry that happens when you stir together water, coconut oil and vinegar. Literally ZERO ideas how that makes sense, but you do not question science. Right?
Right.
- Has no actual strands of grated carrot. This cake has – wait for it – CARROT BABY FOOD.
Stop it. Stop it RIGHT NOW.
Do not put your baby-food-judgement on a tender, spicy-sweet, pineapple-licious and crazy coconut-y slice of carrot cake perfection. Just like the gluten free vegan carrot cake blondies, the pureed carrot situation is also a MAIN reason why this cake is even able to nix the eggs, while still HOLDING TOGETHER.
The baby food acts like the VRY VRY needed binder AND is hugs all the ingredients in tastes-exactly-like-the-normal-carrot-cake-made-with-non-baby-food-carrots hug.
You understand.
Can we talk about the DAIRY FREE cream cheese frosting that is basically my newest obsession? Literally have been putting it in my morning oatmeal recipe with blueberry cheesecake swirl every day.
When I got my package from XOBY Organics and Mr. FFF saw the frosting (context: he is OBSESSED with cream cheese frosting but, due to being lactose intolerant, has not had it in ages) he just assumed that I randomly ordered it for him and started GOING TO TOWN ON IT.
I’m like “NOPE. NOT FOR YOU.”
He was sad.
Until I made him this vegan carrot cake recipe.
Life tip: if you accidentally make some sad/hurt someone’s feelings/just do something not-nice-human-like, just make them this vegan gluten free dairy free carrot cake. PROBLEM SOLVED.
Anyway.
XOBY Organics saved the day on the how-to-make-dairy-free-cream-cheese-frosting situation that was at hand <– I couldn’t live with myself if I made you carrot cake WITHOUT that VRY VRY necessary, swirly-twirly CREAMY frosting.
They also saved the day, as per usual, on the WHOLE almond flour carrot cake situation because, just like in the peanut butter chickpea chocolate chip cookies, gluten free magic cookie bars A-N-D strawberry gluten free chocolate lava cakes, the (organic! Wholesome!) cake ingredients were delivered RIGHT TO MY DOOR. And in only a couple days after I ordered them!
Cake that comes right to you?
YEP. SIGN ME UP.
Things I am also signing up for:
- Vegetables disguised as dessert
- ….
UHHH, is there anything else in life worth signing up for?
EXACTLY.
Vegan Gluten Free Dairy Free Carrot Cake
Note that total time does not include cooling the cakes or chilling between frosting layers.
This vegan gluten free dairy free carrot cake is SO moist and tender, you'll never know it's healthy, plant based and made without eggs! Perfect for Easter!
Ingredients
- 3 Cup Almond flour (270g) *
- 1 1/4 Cups Tapioca starch (152g)
- 1 Cup Coconut sugar, packed
- 5 tsp Ground cinnamon
- 2 tsp Baking soda
- 1/2 tsp Sea salt
- 1/2 tsp Ground nutmeg
- 1/2 Cup Unsweetened coconut flakes
- 1/2 Cup Pecans, diced + additional for garnish
- 1 Cup Carrot baby food
- 1/2 Cup Crushed pineapple, drained well
- 1/4 Cup Coconut oil, melted
- 2 Tbsp Apple cider vinegar
- 2 tsp Vanilla extract
- 1/4 Cup Water
- 2 Cans Miss Jones Baking Co. Organic Cream Cheese Frosting
Instructions
Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, greasing the sides with coconut oil.
In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in the other and the vanilla in one. You don't want them to mix together yet.
Pour the water over top of everything and use a fork to stir everything together until well mixed.
Divide between the 2 cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes. Let cool COMPLETELY in the pan.
To frost:
Place one of the cakes, bottom side up, on a cake pan. Gently spread 1 cup of the frosting ** (an offset spatula helps A LOT here) all over it, letting some hang off the sides. Gently place the other cake, bottom side-up on top and gently press to secure.
Spread a heaping 3/4 cup of frosting very thinly over the rest of the cake, to seal in the crumbs. It doesn't have to look pretty yet! Refrigerate for 20-30 minutes, or until the frosting is hard.
Spread the rest of the frosting all over the cake and decorate with pecans.
DEVOUR! ***
Recipe Notes
*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results
**If the frosting isn't spreadable, microwave for 6-10 seconds.
***If you chill the cake before serving, let it come to room temperature before serving so that the frosting isn't hard.
THIS POST IS SPONSORED BY MY FRIENDS AT XOBY ORGANICS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Keep in touch with XOBY on social media for more delicious ideas: Facebook/Twitter/Instagram
And, make sure you stay tuned with XOBY, because they’re running an awesome giveaway at the end of the month. Until then, take advantage of their promotion that’s running from March 1-12 on their website: register (it’s free!) and receive a $10 e-gift card! Just for signing up!
(per 1/16 of the cake)
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK, PINTEREST AND INSTAGRAM!
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Lauren @ Climbing Grier Mountain says
This carrot cake would be the perfect center for Easter! So gorgeous!
Taylor says
It will be a highlight of the holidays!
Cookin Canuck says
Carrot baby food?! That’s freakin’ brilliant! Perfect for people who want a smoother cake texture.
Taylor says
Thanks! All the work already done!
Cassie Autumn Tran says
Carrot cake is my FAVORITE kind of cake! I love lemon, chocolate, lavender, and cinnamon coffee cake, but something about carrot cake just wins me over every time. I remember eating the vegan carrot cake slices from Lassens, which were absolutely incredible but had SUUUUUUUUPER sweet frosting. I would love to recreate my own healthier carrot cake that wouldn’t give me such a blood sugar rush, and I’m starting with this recipe!
Taylor says
Agreed Cassie – I love finding alternatives to traditionally oversweet desserts – hope you like the recipe.
Suzy | The Mediterranean Dish says
This carrot cake looks so delicious! Love that you made a vegan version!
Taylor says
Thanks Suzy!
Jennifer Farley says
This is a beautiful cake! I absolutely can’t wait to make it!
Taylor says
Thanks Jennifer!
gerry speirs says
That cake looks so moist!
Taylor says
The carrot baby food is the secret!
Albert Bevia says
The images of this carrot cake are simply beautiful, and yes this will be perfect for Easter!!! my wife is vegan, so I know she will love this, thank you for the recipe 🙂
Taylor says
I love the idea of having this cake on Easter! Perfect for the beginning of spring.
Jennifer Blake says
Love me a good carrot cake. A nice alternative to your standard cake flavors and sometimes better when it is really moist!
Taylor says
Agreed – I love how moist this cake is – the secret is in the sneaky ingredients 😉
Meseidy Rivera says
Carrot cake is one of my favorite cakes!
Taylor says
Same Meseidy. I love this version.
Lindsay Cotter says
This is GORGEOUS!! Totally wish I had a slice right now! Looks so moist and tender! Love my veggies in desserts when they look this delicious!! hehe
Taylor says
Agreed – I love sneaking in some veggies into my desserts as well.
Brenda @ a farmgirl's dabbles says
How very lovely. Gorgeous recipe and photos. I am so ready for some spring!!
Taylor says
Thanks Brenda – I think we are all feeling ready for spring!
MICHAEL CHEVILLOT says
I love Carrot Cake. It is so rich. I will have to give this recipe a shot. Fantastic photos!!!
Taylor says
I love to hear that Michael – best of luck!
Liren | Kitchen Confidante says
Carrot baby food!? You are a genius!!!
Taylor says
The best trick!
Liz @ The Lemon Bowl says
Amazing photos and even better recipe!!
Taylor says
Thanks Liz! Always good to hear 🙂
alyssa | everydaymaven says
I can’t believe this is egg free!!! Amazing!
Taylor says
Thanks Alyssa! Amazing indeed.
Julie says
can you make this without the coconut flakes?
Taylor Kiser says
Sure thing! 🙂
Becca says
Hi Taylor! Can you recommend a substitute for almond flour in this recipe? Thanks!
Taylor Kiser says
I really can’t as recipes are only tested as written and almond flour is a major part of the recipe – I’m sorry and hope you understand!
Shari Elmore says
Hello, thx for this clever recipe! One question, if there are already several binders in this recipe-what purpose does the tapioca starch serve? I’m adjusting the rest of the recipe to be lower carb and can’t figure out a replacement for the starch-wondering if it could be xantham gum, ground flax, or a gelatin of sorts?? Is the tapioca just meant to give more bind/support for the cake? TIA!
Taylor Kiser says
The tapioca is not for binding, it gives the cake a really awesome texture! I really can’t tell you replacements as recipes are only tested as written and the starch is a huge part of the recipe. Sorry! I hope you understand. Let me know what you try!
Mama says
Carrot baby food? No thanks.
Why not just cook some carrots and puree it?
Taylor Kiser says
Because it’s exactly the same thing 🙂
Jessica says
Can I use real carrots in the recipe?
Have you tried that and if so how much do you think I should put in?
Taylor Kiser says
You could try! But I can’t guarantee anything as I’ve not tried – sorry! Let me know if you try!
Jillian Morales says
My husband is allergic to almonds. Any ideas for what we could substitute for almond flour? I’d love to make this but dont want a trip to the emergency room…
Taylor Kiser says
unfortunately almond flour isn’t like any other flour so I really can’t help you here – I’m so sorry!
amanda says
I made this exactly to the recipe and it turned out fabulous. Found only one 8 inch and one 9 inch cake pan in the cupboard (huh?) so I made 24 cupcakes. Perfect at 20-25 minutes bake time and lowers the per serving calorie count a little. The batter is quite thick and dry (more like dough–but don’t worry, then end product is nice and moist!) so if I had to do it again I would form it into balls in the cups so the result is a little prettier. Nonetheless the lumpiness gave me permission to frost with a simple schmear and decorate with broken almond pieces. Nice! Happy Mother’s Day to my gluten- and dairy-free friends!
Taylor Kiser says
YAY! I am so glad you liked it! And thank you for sharing the baking time as cupcakes – I so appreciate that!!
Christine Clark says
Absolutely delicious! Ive just started cooking and baking gluten free and this is the first recipe I’ve found the doesn’t taste like I’m giving anything up. Thank you so much for sharing!
Taylor Kiser says
YAYYYYY! I am SO pumped to hear that! Thank you!