Vegan Carrot Cake (Gluten-Free, Dairy-Free, Sugar-Free) - 1 hour

Updated: Dec 22, 2018

You've probably never tasted cake like this in your life!

This holiday favorite is for the health conscious, the allergy sensitive, the candida sufferers and even for diabetics. I created this recipe in a way that virtually everyone can enjoy it during the holidays and on special occasions. After all, isn't that what it's all about?

Do you have a recipe in mind that you'd like me to veganize? Email us at and we'll be sure to make note of your suggestion.

As I create recipes, I always add less of each ingredient first then taste and add more as I go. This is how I come up with the perfect proportions of each ingredient on every recipe, especially when baking. However, feel free to tweak the ingredient amounts here and there to your specific taste buds.

I know how hard it can be being the only vegan at Thanksgiving dinner or better yet, choosing to not eat sugar, gluten or refined grains. It seems to be so accepted when people don't eat certain foods because they're allergic or have some type of chronic disease like Diabetes. But as soon as you utter the word vegan or say "I just choose not to eat dairy and meat," you're instantly an outcast. Know that these judgements from places other than love, probably fear or insecurity are simply reflections of their own shadow aspects of self.

What You'll Need:

For the Cake:

· 2 ½ cups shredded carrots (about 5 small carrots)

· 1 ¾ cups Gluten-free flour

· 1 ½ cup almond flour

· 1 ½ tsp aluminum-free baking powder

· 1 ½ tsp baking soda

· 1 tsp ground cinnamon

· ½ tsp ginger powder

· ¾ tsp pink Himalayan salt

· ½ tsp nutmeg

· 1 tsp pumpkin spice

· 1 cup organic unsweetened apple sauce

· 3 flax eggs (3 tbsp flax meal + 6 ¾ tbsp water)

· 1/3 cup melted coconut oil + vegan butter (half of each)

· ¼ cup date nectar + 1 tbsp (I used the Brand D'vash)

· 2 tsp pure vanilla extract

· 1 tbsp fresh lemon juice or juice of half a lemon

· 1 cup plant-based milk (I used homemade cashew milk -1 cup soaked cashews + 4 cups water blended and strained)


· ½ cup shredded carrots

· ¼ cup chopped pecans

For the Sweet Potato Cream-Cheese Frosting:

1 large Japanese sweet potato (white flesh) steamed and peeled

¼ cup date nectar (I use the brand D'vash)

½ cup virgin unrefined coconut oil

½ cup purified water

1 tbsp fresh lemon juice or the juice of half a lemon

1 tsp apple cider vinegar

1/8 tsp pink Himalayan salt

Step-by-Step Instructions:

For the Cake:

1. Take the apple sauce out of the refrigerator 1 hour early so it gets to room temperature and set the oven to 350 degrees Fahrenheit. Grease 2 9-inch round pans with coconut oil or vegan butter.

2. Use a food processor to shred your carrots or just grate them and set aside.

3. Add your gluten free flour, baking powder, baking soda, cinnamon, ginger, salt, pumpkin spice, and nutmeg to a large bowl. Stir well to combine making sure to break up any lumps.

4. Add your oil and melted butter, apple sauce, date nectar, nut milk, and vanilla to a medium-sized bowl.

5. Add the dry ingredients (flour and spice mixture) gradually to the wet mixture as you whisk simultaneously. It should be a thick but liquidy consistency - similar to pancake batter. If it's too thick, add a little bit more nut milk. Add your grated carrots.

6. Taste to check for sweetness, ¼ cup + 1 tbsp of date nectar was perfect for me but it may not be for you. Date nectar is a not nearly as sweet as sugar.

7. Squeeze more lemon if you find that the batter taste is a bit bitter or too spiced for your liking.

8. Pour the batter into your cake pans. Only fill each pan halfway. Bake for 28-30 minutes on 350 degrees Fahrenheit or until your toothpick test comes out dry.

9. Take out the oven and let each cake rest upside down on a plate for 1 hour or until fully cooled

10. Begin frosting the center of the first cake layer. Put the second layer of the cake on top of that frosted center, right-sight-up. Frost the top and the sides then sprinkle with pecan pieces and freshly grated carrot.

For the Sweet Potato Cream Cheese Frosting:

Add all of the ingredients to the blender and pulse until smooth. Add more water, date nectar and/or lemon juice to adjust to your liking.

Tag me in your pictures on Instagram! I love to see what you guys create. @thegeneuslife

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