Imagine sinking your fork into a moist, decadent carrot cake that's not only completely gluten-free and vegan but so delicious that even traditional dessert lovers will be begging for seconds! This isn't just another health-conscious recipe - this is a game-changing dessert that proves plant-based baking can be incredibly rich, flavorful, and absolutely irresistible. Get ready to transform your baking game and impress everyone from health-conscious friends to die-hard dessert enthusiasts with this show-stopping carrot cake that defies all expectations!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups gluten-free flour
- 1 cup grated carrots
- 1 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup vegan cream cheese
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, ensuring sides are slightly overhanging for easy removal.
- In a large mixing bowl, sift together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate bowl, mix grated carrots, coconut sugar, unsweetened applesauce, and almond milk. Stir until ingredients are well incorporated and create a smooth wet mixture.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until a uniform cake batter forms. Be careful not to overmix, which can make the cake dense.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 35-40 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip vegan cream cheese with maple syrup until smooth and creamy, using an electric mixer.
- Once cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Optional: Garnish with chopped nuts or a light dusting of cinnamon before serving.
- Slice into 8 equal pieces and serve at room temperature. Store covered in refrigerator for up to 4 days.
Tips
- Always use fresh, finely grated carrots for the best moisture and texture.
- Don't overmix the batter - this can lead to a dense, tough cake.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- For extra flavor, consider adding optional mix-ins like chopped walnuts or raisins.
- Use room temperature ingredients to ensure smoother mixing and better cake consistency.
- If the cake browns too quickly, cover loosely with aluminum foil during baking.
- Store the cake in an airtight container to maintain its moisture and freshness.
- For a more decadent frosting, chill the vegan cream cheese before whipping for a firmer texture.
Nutrition Facts
Calories: 206kcal
Carbohydrates: 40g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 0mg
