Gluten-Free Vegan Carrot Cake

READY IN: 45mins
Recipe by Prose

From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Vegan Cashew Creme Frosting or your favorite vegan cream-cheese frosting.

Top Review by magpie diner

It's fabulous! I made this as a gift for my mum for mother's day, and gave her the book (Gluten-Free Vegan) to go along with it. It's moist, stays together well (unlike some rice flour recipes), and was great with a little nut frosting on top. I used Recipe #26613. I messed up a little because I used a smaller pan (9" round), which was the perfect size for the amount of batter, but the pan was really very full - so....I should have allowed more baking time. I was so worried about over cooking that I took it out right at 35, and it could have used more time, the middle/bottom was still a bit soggy. No one minded though! Quinoa flour can be difficult to find where I am, so I made some by whizzing up some quinoa flakes. Next time I'll be sure to use the correct pan and bet I'll have perfect results. Thx Prose!

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
  2. Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
  3. In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
  4. Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
  5. Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a