Gluten-Free Vegan Carrot Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan carrot cake made with almond and oat flours, topped with a refined sugar-free vegan cream cheese frosting. The cake is moist and fragrant with warm spices, nuts, and shredded carrots throughout. Serve as a sophisticated dessert that happens to be entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup (8 oz) unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon apple cider vinegar
- ½ cup (122g) unsweetened applesauce
- ⅔ cup coconut sugar
- ⅓ cup (85g) creamy almond butter
- ⅓ cup (67g) refined coconut oil (melted)
- 1 teaspoon vanilla extract
- 1½ cup (144g) gluten-free oat flour (see Notes if you don't need this recipe to be gluten-free)
- 1½ cup (144g) blanched almond flour
- 3 tablespoons flax meal
- 1¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup shredded carrots
- ⅔ cup chopped pecans
- 2 cups raw cashews (soaked in water for at least an hour and then drained and rinsed)
- ½ cup full-fat coconut milk
- ⅓ cup maple syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
- ⅛ teaspoon kosher salt
At a glance
PER SERVING · TIME 47M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 22m
- Sodium
- 146mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.