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!
Ingredients Needed
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
- Pecans
- Carrot Baby Food
- Crushed Pineapple, drained well
- Coconut Oil, melted
- Apple Cider Vinegar
- Vanilla Extract
- Water
- Miss Jones Baking Co. Organic Cream Cheese Frosting
How to make Vegan Gluten Free Carrot Cake
Prepare
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.
Whisk
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.
Bake
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!
F
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!
Similar recipes you might like
Gluten Free Baked Carrot Cake Donuts
Gluten Free Dairy Free Carrot Cake Cheesecake
Healthy Gluten Free Sugar Free Carrot Cake
Gluten Free Coconut Flour Carrot Cake Dip
Get this recipe with Facebook Messenger
Click here now and I’ll send this to you in Messenger!
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! ***
Tips & Notes:
Nutrition Info:
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!
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)
Kelly says
Made this for Thanksgiving. Thank you SO much, it was so delicious. This was my first time making something like this and now I’m inspired to find more to bake!
Taylor Kiser says
Yahoo!! So glad you loved it Kelly!
Em says
Fantastic recipe. Used half of the amount of sugar it called for, only 1 can of the frosting, and fresh pineapple instead of canned (and a little extra than called for), and it was the perfect level of sweet. The cake is truly delicious. Awesome consistency. Super flavorful. Grandma LOVED it, too.
Taylor Kiser says
YAY! I am so glad you liked it! Thanks for letting us know!
Kellie says
Can I half this recipe to make only one cake?? I plan to follow ingredients and instructions exactly as written.. thank you in advance!
Taylor Kiser says
It SHOULD work! But, I haven’t tried so I can’t tell you absolutely for sure. Let me know if you try!
Jamie says
Hello! This recipe has me so excited to try it! Wondering if you have any sub ideas for the oil? Thanks!!
Taylor Kiser says
You do need the oil for flavor! Sorry!
Ima says
What kind of magic is this?? It is amazing!! So happy I tried this recipe! Can’t wait to serve it tomorrow!!
Taylor Kiser says
So glad you like it!!
Nafisa says
Hi!
I’m looking at the recipe and instructions and getting a little bit confused 🙈 it says “whisk flax meal with water and put in the fridge” but I couldn’t find flax meal in the ingredient list and there are no further instructions on it.
Am I missing the part where it’s all written ?
Taylor Kiser says
Oh, that shouldn’t be there! Sorry for the confusion. I deleted that sentence in the narrative. Thanks, Nafisa!
Hope says
Hi! This recipe looks amazing! A couple of questions: My sister has a tree nut allergy, what would be a good substitute for the almond flour, pecans, and coconut in the recipe? Thanks!
FoodFaithFitness says
Hi, I have only tried the recipe like I wrote it but you may want to try wheat flour instead of almond flour, pumpkin or sunflower seeds or even Brazil nuts instead of pecan (as long as she isn’t allergic!) and butter instead of coconut oil. Good luck and let me know how it tastes!
Elaine says
Made this at Thanksgiving so I would have a dessert to eat with the fam while they had their “regular” desserts. It was so good that they all kept eating mine! Total hit with everyone. Loved the texture and flavor. Yum!
Foodfaithfitness says
Thanks Elaine, SO nice to read!