Simple Vegan & Gluten Free Carrot Cake

This YUMMY cake seriously has the right texture – gummy, moist and crumbly. And the best thing is, it’s gluten free, oil free and (of course) vegan. Plus, the carrots make it healthy, right? Add a homemade, tangy frosting et voila, you’ve got yourself a perfect little treat or dessert.


March 16, 2018
: 1 cake
: 15 min
: 30 min
: 45 min
: easy


  • 1 cup (250g) applesauce
  • 2/3 cup (110g) coconut or brown sugar
  • juice of 1 lemon
  • 1 tsp vanilla bean sugar or vanilla extract
  • 1/2 cup (120g) plant mylk
  • 1/3 cup (50g) starch (I used arrowroot starch)
  • 2 1/2 cup (300g) oat flour (simply blend your rolled oats to a flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • pinch of salt
  • 1 1/2 cup (180g) grated carrots
  • 1/2 cup (60g) chopped nuts like walnuts or pecans
  • Frosting:
  • 1 cup (120g) raw cashews (soaked overnight or boiled for 1 hour)
  • 1/3 cup (75g) nondairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • Step 1 Preheat the oven to 180C.
  • Step 2 Add all the wet ingredients to a mixing bowl and whisk together. Now add all the dry ingredients and stir to combine.
  • Step 3 Fold in the grated carrots and nuts.
  • Step 4 Transfer to a baking pan that has been lightly sprayed with oil.
  • Step 5 Bake for approximately 30 minutes at 180C.
  • Step 6 Remove from the oven and let it cool. Do not put the frosting on the cake until itโ€™s completely cooled down.
  • Step 7 Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy.
  • Step 8 Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours).
  • Step 9 Slice and enjoy!
  • Step 10 You can keep the leftover in the fridge for 3 days.

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