gluten free vegan carrot cake
RECIPE TYPE: cakes & cupcakes
SERVES: 8-10
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 cardamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup dairy free unsweetened plain yogurt {such as Kite Hill}
  • 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 {such as Kite Hill}
  • 1/3 cup dairy free butter, softened {I like to use Organic Earth Balance Spread}
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  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, cardamon, baking powder, baking soda and salt. Set aside.
  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 and is well combined. Pour into prepared cake pan and smooth out batter.
  5. Bake cake 35-40 minutes, until toothpick inserted into center of cake comes out clean. Cool cake in pan on cooling rack 10 minutes. Invert onto cooling rack to cool completely.
  6. When cake is cooled, use sharp serrated knife to divide cake into two layers. You can also leave the cake as a single layer cake and skip this step.
  7. To make frosting, cream together cream cheese and butter in mixing bowl. Add powered sugar and vanilla extract. Cream together until smooth, 1-2 minutes. Place frosting in fridge to chill for about 20 minutes, making it easier to frost cake.
  8. Place the bottom cake layer on cake plate. Frost the top of the cake and top with second cake layer. Place in fridge to chill before frosting top and sides of cake, 15-20 minutes.
  9. Frost the top and the sides of the cake with remaining frosting, using offset spatula. Store cake in fridge. Slice and serve.
*A great alternative to my flour blend is the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Recipe by Sarah Bakes Gluten Free at