Amazing Carrot Cake

By Tracy

12 Person

60 Minutes

316 Calories

Amazing carrot cake made in 1 bowl! Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free! This would make the perfect birthday cake or cake for summer celebrations, wedding showers, cookouts, and beyond! It’s insanely flavorful, rich, moist, and undetectably vegan and gluten-free. Those who are gluten-free will be happy to know there isn’t any oat flour in this cake.

Ingredients

Vegan Cream Cheese Frosting

Cake

3/4 cup chopped raw walnuts
1 1/2 cups gluten-free flour blend
1 1/2 cups almond flour
1 1 /2 cups loosely packed grated carrot
3/4 cup plain unsweetened almond milk
1 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. sea salt
1/4 cup cane sugar
1/2 cup organic brown sugar
1 cup unsweetened applesauce
1/4 cup maple syrup
1/3 cup melted coconut oil
3 batches flax eggs

Method

01

Preheat oven to 350 degrees F. Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.
02

Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
03

Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir.
04

The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.
05

Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking!
06

Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
07

Once cooled, you can serve as is or frost! For frosting, you have free optional! See options above. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

Related Tags

Amazing Carrot Cake

4.7

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 316 Kcal
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

Vegan Cream Cheese Frosting

Cake

3/4 cup chopped raw walnuts

1 1/2 cups gluten-free flour blend

1 1/2 cups almond flour

1 1 /2 cups loosely packed grated carrot

3/4 cup plain unsweetened almond milk

1 tsp. ground cinnamon

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

3/4 tsp. sea salt

1/4 cup cane sugar

1/2 cup organic brown sugar

1 cup unsweetened applesauce

1/4 cup maple syrup

1/3 cup melted coconut oil

3 batches flax eggs

03 Method

Step 1

Preheat oven to 350 degrees F. Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.

Step 2

Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

Step 3

Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir.

Step 4

The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.

Step 5

Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking!

Step 6

Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

Step 7

Once cooled, you can serve as is or frost! For frosting, you have free optional! See options above. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

04 Author

Tracy

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