Carrot Cake (gf) Recipe
Carrot cake with vegan cream cheese icing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Vegan Cream Cheese Icing Ingredients
Method
Cake Directions
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 3
Mix Wet Ingredients
In another bowl, combine the brown sugar, granulated sugar, applesauce, vegetable oil, and vanilla extract. Mix until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins (if using).
- 5
Bake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Icing Directions
- 7
Prepare Icing
In a mixing bowl, beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- 8
Frost the Cake
Once the cakes are completely cool, spread a layer of vegan cream cheese icing on top of one cake layer, place the other layer on top, and frost the top and sides of the cake.
- 9
Serve
Slice and serve the carrot cake. Enjoy!
