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 Vegan Gluten Free Dairy Free Carrot Cake is SO moist and tender, you’d never know it’s healthy, plant based and egg-less!
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. <–Which you CAN if you eat carrot cake Instant Pot french toast casserole. Just sayin’
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 gluten free carrot cake cupcakes 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.
Why this is the BEST Carrot Cake
As Eastertime approaches every year, I get SO so excited because all the carrot cake goodness that is coming my way! That’s why we have about a million carrot cake related recipes here on the blog- from your more traditional Paleo Carrot Cake with Almond Flour all the way to vegan carrot cake blondies and carrot cake magic cookie bars, we’ve got you covered! Today’s recipe happens to be the VERY best vegan gluten free carrot cake you will ever try! That’s because it’s perfectly tender when you go in for a bite, it has the right amount of sweetness to curb that sugar craving, and it’s loaded with carrot goodness! It’s also super easy to put together, and is perfect for serving to guests that follow a vegan eating plan!
To make this vegan carrot cake recipe, I used a handful of better-for-you ingredients to make the BEST vegan gluten free carrot cake ever! The whole family is going to love it, and it’s perfect for those with dietary needs and preferences! Here’s what you’ll need to round up before getting started:
- Almond Flour
- Tapioca Starch
- Coconut Sugar
- Ground Cinnamon
- Baking Soda
- Sea Salt
- Ground Nutmeg
- Unsweetened Coconut Flakes
- Carrot Baby Food
- Crushed Pineapple, drained well
- Coconut Oil, melted
- Apple Cider Vinegar
- Vanilla Extract
- Miss Jones Baking Co. Organic Cream Cheese Frosting
How to make Vegan Gluten Free Carrot Cake
Fire up the oven and let it preheat while you work. Line the bottoms of 2 cake pans with parchment paper and rub the sides with oil.
In a large bowl, add all of the ingredients up to the pecans, including them, until everything is well mixed. Add the baby food and pineapple to the bowl, but just let them sit on top of the ingredients. Make 3 small holes or wells in the dry ingredients. In one, pour the coconut oil. In another, pour the apple cider vinegar. In the third, the vanilla. Pour the water over top of everything and then use a fork to mix everything together well.
Divide the batter between the 2 prepared pans and place them in the oven. Bake the cakes until a toothpick inserted comes out clean!
Frost and Serve
Once the cakes have cooled completely, frost them as desired with your Miss Jones cream cheese frosting and DEVOUR!
Top Tips for Making Carrot Cake
- Don’t skip the wells: It’s important to follow the instructions for this recipe! Make sure to make your 3 wells for the wet ingredients so that all the liquid can mix in at once. This will result in a better batter and a better carrot cake!
- Cool it COMPLETELY in the pan: So that the cakes will hold together well, be sure to let them sit in the pans until they are room temperature!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
How to Store Carrot Cake
Carrot cake is quite moist and tender, which is one of the reasons why it’s SO delicious! However, this means that it is important to store it in an airtight container in the fridge instead of on the counter so that bacteria won’t grow!
How long does Carrot Cake Last?
Stored correctly, this carrot cake will last for up to 5 days in the fridge, or up to 3 months in a freezer safe container in the freezer!
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- 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
- 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.
- 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! ***
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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!
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)