Food Recipes

Yum Alert: Gluten Free Vegan Carrot Cake

You could never tell from the pictures that this cake is vegan and free of gluten. This carrot cake recipe makes that moist, creamy cake we all dream of eating, while keeping things light. Image and recipe via Gimme Some Oven.


For the cake:
    • 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
    • 1 Tablespoon ground cinnamon
    • 1 1/4 teaspoon baking powder
    • 1 1/4 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • pinch of ground cloves
    • pinch of ground ginger
    • 1 pound carrots, peeled
    • 1 cup granulated sugar
    • 1 cup light brown sugar, packed
    • 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
    • 3/4 cup vegetable oil
    • (optional: 1 cup chopped pecans or walnuts)
For the “cream cheese” frosting:
  • 8 cups gluten-free powdered sugar
  • 1 1/2 cups (3 sticks) vegan butter or margarine
  • 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt

For instructions, go here.


About the author


Rosetta is a Manhattan-born student currently living in Paris. She loves fashion, traveling, and all things kale. She's adopted the Parisian street style, yet stayed in-touch with her New York roots; she can be spotted wearing all black with a green color pop from holding her cold-pressed juice. Her religion is coconut oil and she's married to almond butter.

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