Gluten Free Vegan Carrot Cake

April 9, 2019 by Sarah
Gluten Free Vegan Carrot Cake

Hello there, beautiful gluten free vegan carrot cake! Layers of moist, spiced carrot cake and decadent cream cheese frosting, a combination that's hard to resist. The cream cheese frosting is a total must in this gluten free vegan carrot cake recipe! It's made with dairy free cream cheese, as well as dairy free butter. The richness of the frosting compliments the carrot cake so beautifully.

Ingredients

Carrot Cake

  • 2 1/4 cups Sarah's gluten free flour blend
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup dairy free unsweetened plain yogurt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/3 cup grape seed oil or sunflower seed oil
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shredded carrots, packed

Cream Cheese Frosting

  • 8-ounces dairy free cream cheese
  • 1/3 cup dairy free butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Spray 9-inch or 10-inch cake pan with cooking spray and line bottom with parchment paper.
  2. In large mixing bowl, whisk together flour blend, sugar, brown sugar, cinnamon, ginger, cardamom, baking powder, baking soda and salt.
  3. In medium bowl, stir together yogurt, almond milk, oil, vinegar and vanilla extract. Add shredded carrots and mix well.
  4. Pour wet ingredients into bowl with dry ingredients. Stir until cake batter is smooth. Pour into prepared cake pan.
  5. Bake cake 35-40 minutes, until toothpick inserted into center comes out clean. Cool cake in pan 10 minutes. Invert onto cooling rack to cool completely.
  6. When cake is cooled, use sharp serrated knife to divide cake into two layers.
  7. To make frosting, cream together cream cheese and butter. Add powdered sugar and vanilla. Cream until smooth, 1-2 minutes.
  8. Place bottom cake layer on cake plate. Frost the top and top with second cake layer. Frost the top and sides of cake with remaining frosting.