This Vegan, Gluten-Free, Dairy-Free Carrot Cake is so moist, you’d never know it’s plant-based and eggless!
It’s my FAVORITE time of year—the time when we get to eat our vegetables in the form of cake. That’s right. All my people who secretly wish they could eat cake for breakfast, lunch, and dinner, this one’s for you. (And you totally can do this. Just sayin’.)
Listen, I know those trendy veggie bowls on Instagram look cute, but sometimes you see someone dutifully roasting a tray of ultra-healthy veggies and think to yourself, “Yeah… I’ll take some gluten-free carrot cake instead, thanks.” No shame. I’m right there with you. Sometimes, the thought of being healthy actually makes my sweet tooth worse.
Every year, as Easter rolls around, my brain goes into full-on carrot cake mode. There’s something about this time of year that just screams for sweet, spiced, carrot-filled goodness. If you’ve been around FFF for a minute, you know that, at times, this blog is basically a shrine to carrot cake—from my take on a Paleo carrot cake with almond flour to vegan carrot cake blondies and carrot cake magic cookie bars. But THIS carrot cake? It’s the best vegan, gluten-free, dairy-free carrot cake I’ve ever made. It’s tender, perfectly sweet without being too sugary, just the right amount of moist, and so easy to put together. Even your vegan friends who’ve been burned by dry, crumbly cakes will be begging for seconds.
Is This Vegan, Gluten-Free, Dairy-Free Carrot Cake Healthy?
I wouldn’t necessarily call cake “healthy,” but as far as carrot cakes go, this one has plenty to be proud of! The almond flour contains healthy fats, protein, and some fiber, while the carrots and pineapple sneak in some vitamins A and C. And, using coconut sugar provides an all-natural source of sweetness that has a lower glycemic index than refined white sugar.
But, at the end of the day, it’s still cake. Consider this more of a treat and enjoy it in moderation. Balance, right?
Baby Food In Cake?
If you did a double-take when you saw the carrot baby food in the ingredients list, I need you to hear me out. This is such a good hack for getting the smoothest, most consistent carrot flavor without dragging out the grater or food processor. Plus, the added moisture will help keep the cake soft without adding any extra liquid to the batter—something gluten-free and/or dairy-free cakes often need a little help with. Trust me, this is a baking shortcut that’s plenty good enough for grown-ups.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 5 days. If you like your cake a little softer, let it sit out at room temperature for a few minutes before digging in. You can also wrap slices tightly in plastic wrap, then place them in a freezer-safe bag in the freezer, where they’ll keep for up to 3 months.
Serving Suggestions
I’m infatuated with Easter desserts and a big fan of putting out an Easter dessert spread when I have friends and family over to celebrate. If you want to follow suit, consider whipping up a batch of some Vegan Carrot Cake Dip With Spiced Chips, Gluten-Free Carrot Cake Donuts, or Gluten-Free Carrot Cake Truffles.
Ingredients
- 3 cups almond flour 270 grams
- 1 1/4 cups tapioca starch 152 grams
- 1 cup coconut sugar packed
- 5 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans diced, plus additional for garnish
- 1 cup carrot baby food
- 1/2 cup crushed pineapple drained well
- 1/4 cup coconut oil melted, plus extra for greasing cake pans
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup water
- 2 cans Miss Jones dairy-free cream cheese frosting
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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 another, and the vanilla in the third. 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 two 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:
- Invert one of the cakes, bottom side up, onto a cake dish. Gently spread 1 cup of the frosting all over it with an offset spatula, letting some frosting hang off the sides. Gently place the second 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 stacked cakes 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.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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!
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!
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!
Thanks Elaine, SO nice to read!
Bless you! There is only one thing in the the whole recipe that I cannot eat, the coconut sugar. I cannot wait to make this one. I made a gluten free carrot cake, and we both thought it was underwhelming. And I served an almond flour ricotta cake for Passover. That was divine! So as soon as this one disappears, I will make this carrot cake. There’s only 2 of us, so I may try a half recipe. I have 6 inch cake pans, so I can even make it layered. Thank you for what will be a delicious cake. And happy Easter!
Hi Alene – God bless you too! I’m glad to hear that you’re excited about the my carrot cake recipe 🙂 You can substitute coconut sugar with another sweetener that suits your dietary needs. I like brown sugar, maple sugar (which gives a nice maple flavor) or date sugar. You should eb able to do 1:1 substitution. Let me know how it goes.
This cake. WOW! This has been the star of the show at almost every holiday celebration over the last few years and consistently gets RAVE reviews. I’m no longer allowed to show up to family gatherings without bringing this cake. It is so moist and tasty without being too sweet. The carrot baby food? Genius. And the pineapple bits? Yum.
Thanks SO MUCH Emily 🥕🥕🥕
Recipe was great! Very delicious and you’d never know it had any special ingredients. I brought it
for 4th of July BBQ with my family – it was a hit with everyone! I found the frosting suggested at Sprouts. Highly recommend this recipe for any crowd!
So glad to hear you all enjoyed our recipe! Thanks for reading and rating.
Hi! If I have 6 inch cake pans, do I need to bake them for a little less time? Thanks!
Hi Tara, it is difficult to tell. A good rule of thumb is to start checking for doneness around the 25-30 minutes. Best is to insert a toothpick into the center of the cake; if it comes out clean, the cakes are done. If not, continue baking and check every few minutes. Enjoy!