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Grain-Free Vegan Carrot Cake

Grain-Free Vegan Carrot Cake is perfect for grain-free, dairy-free, egg-free eaters!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 15 mins
Servings: 1 carrot cake
Calories: 512 kcal
Course: Dessert
Cuisine: American

Ingredients

Vegan Cream Cheese Frosting:
  • 2 cups raw cashews soaked overnight
  • 1/3 cup pure maple syrup*
  • 3 tablespoons lemon juice**
  • Pinch sea salt
  • Pinch ground cinnamon optional
Grain-Free Vegan Carrot Cake
  • 3 tablespoons ground flax seed
  • 9 tablespoons water
  • 3 cups almond flour
  • ¼ cup tapioca flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • ½ cup avocado oil see note*
  • ½ cup pure maple syrup
  • 1 tablespoon cider vinegar or lemon juice
  • 2 tablespoons fresh ginger grated
  • 1 vanilla bean scraped (or 1 tsp vanilla extract)
  • 1 cup shredded carrot

Instructions

Prepare the Vegan Cream Cheese Frosting:
    Cup of Yum
  1. Soak the cashews in water overnight (or for at least 2 hours). Drain and transfer to a high-powered blender
  2. Turn the blender on to break up the nuts and form a paste. You’ll need to stop the blender, scrape the sides and bottom, and re-start several times.
  3. Leaving the blender on, slowly pour the pure maple syrup and lemon juice through the hole in the top of the blender cover (Note: if there’s no hole in the cover, you can simply pour the maple syrup and lemon juice into the blender when it’s stopped). Continue running the blender, stopping to scrape the sides, until a thick frosting results. I used a Blendtec Blender and let it run on the whisk setting for the full duration 6 times, scraping the sides between each time.
  4. Transfer to a container and refrigerate until ready to use.
Prepare the flax eggs:
  1. To make the flax eggs, combine 3 tablespoons of ground flax seed and 9 tablespoons of lukewarm water in a small bowl. Allow mixture to sit for 10 to 15 minutes, stirring occasionally, until very thick and egg-like.
Prepare the Grain-Free Carrot Cake:
  1. Preheat the oven to 375 degrees Fahrenheit and lightly oil a 9-inch spring form pan (or cake pan).
  2. Add the almond flour, tapioca flour, baking soda, sea salt, cinnamon, nutmeg, and cardamom to a large mixing bowl. Stir together until well-combined (dry mixture).
  3. In a separate bowl, whisk together the oil, pure maple syrup, cider vinegar, grated ginger, vanilla bean scrapings (or vanilla extract), and shredded carrot (wet mixture).
  4. Transfer the flax eggs and the wet mixture to the bowl with the dry mixture and stir well to combine. The batter should be very thick and pasty.
  5. Transfer the cake batter to the prepared pan, and smooth it out to create an even layer.
  6. Bake on the center rack of the oven for 32 to 36 minutes, or until cake tests clean. Allow cake to cool for 30 minutes.
  7. Release the mold from the springform pan and gently transfer cake to a cutting board. Spread the vegan cream cheese frosting over the surface and sides of the cake and decorate with chopped pistachios. Cut slices and serve.

Notes

  • *Use almond oil, coconut oil, or grapeseed oil in place of avocado oil
  • If using a smaller cake pan, you'll need to bake the cake longer until it is set up. Try baking it at 350 degrees F for 45 to 60 minutes, or until the cake tests clean.

Nutrition Information

Serving 1of 10 Calories 512kcal (26%) Carbohydrates 40g (13%) Protein 14g (28%) Fat 34g (52%) Fiber 4g (16%) Sugar 22g (44%)

Nutrition Facts

Serving: 1carrot cake

Amount Per Serving

Calories 512

% Daily Value*

Serving 1of 10
Calories 512kcal 26%
Carbohydrates 40g 13%
Protein 14g 28%
Fat 34g 52%
Fiber 4g 16%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.