4.9 from 75 votes
Vegan, Gluten-Free, Dairy-Free Carrot Cake
This Vegan, Gluten-Free, Dairy-Free Carrot Cake uses almond flour and tapioca starch in the batter, enriched with coconut sugar, spices like cinnamon and nutmeg, and pineapple and carrot baby food for moistness. It’s baked into two 8-inch layers and frosted with dairy-free cream cheese frosting. The cake offers a moist, tender crumb with warm spice and nut textures, suitable for those avoiding common allergens while still enjoying a classic carrot cake flavor.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings:
16
People
Calories:
493 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups almond flour 270 grams
- 1 1/4 cups tapioca starch 152 grams
- 1 cup coconut sugar packed
- 5 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut flakes unsweetened
- 1/2 cup pecans diced, plus additional for garnish
- 1 cup carrot baby food
- 1/2 cup pineapple drained well, crushed
- 1/4 cup coconut oil melted, plus extra for greasing cake pans
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup water
- 2 cans cream cheese frosting Miss Jones dairy-free
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two 8-inch cake pans with parchment paper, greasing the sides with coconut oil.
- In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
- Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in another, and the vanilla in the third. You don't want them to mix together yet.
- Pour the water over top of everything and use a fork to stir everything together until well mixed.
- Divide between the two cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes. Let cool completely in the pan.
Cup of Yum
To Frost:
- Invert one of the cakes, bottom side up, onto a cake dish. Gently spread 1 cup of the frosting all over it with an offset spatula, letting some frosting hang off the sides. Gently place the second cake, bottom side-up, on top and gently press to secure.
- Spread a heaping 3/4 cup of frosting very thinly over the rest of the stacked cakes to seal in the crumbs. (It doesn't have to look pretty yet.) Refrigerate for 20-30 minutes or until the frosting is hard.
- Spread the rest of the frosting all over the cake and decorate with pecans.
Notes
- Weigh almond flour accurately to ensure proper texture in gluten-free baking.
- If frosting is too firm, gently warm it for 6-10 seconds in the microwave to soften before spreading.
- Chill the cake before serving, but allow it to reach room temperature so the frosting is soft and creamy.
Nutrition Information
Calories
493kcal
(25%)
Carbohydrates
45.5g
(15%)
Protein
4.1g
(8%)
Fat
33.1g
(51%)
Saturated Fat
17.1g
(86%)
Polyunsaturated Fat
0.9g
(5%)
Monounsaturated Fat
1.7g
(9%)
Sodium
143mg
(6%)
Potassium
24.6mg
(1%)
Fiber
2.5g
(10%)
Sugar
31.4g
(63%)
Vitamin C
1.1mg
(1%)
Calcium
38mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16 People
Amount Per Serving
Calories 493
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 45.5g | 15% |
| Protein | 4.1g | 8% |
| Fat | 33.1g | 51% |
| Saturated Fat | 17.1g | 86% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 1.7g | 9% |
| Sodium | 143mg | 6% |
| Potassium | 24.6mg | 1% |
| Fiber | 2.5g | 10% |
| Sugar | 31.4g | 63% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.