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Gluten Free Vegan Carrot Cake

Carol Kicinski
Carol Kicinski
Chef - Professional Recipe Developer Read More About Author
Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!

When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!

She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.

After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.

Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!

Dietary Restrictions

  • gluten_free
  • naturally_vegan



Preheat oven to 325°F. Grease 2 (8-inch) cake pans with coconut oil or spray with gluten free non-stick cooking spray. Place a circle of parchment paper in the bottom and grease it with oil or cooking spray.

In a large mixing bowl, whisk together the almond flour, arrowroot or tapioca starch, baking soda, cinnamon, and salt.

In another mixing bowl, combine the applesauce, orange zest and juice, agave, and vanilla. Add the wet ingredients to the dry ingredients and mix. Stir in the carrots and raisins. Divide the batter equally among the prepared pans, smooth the top, and bake for 40 minutes or until browned and a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes then remove to a wire rack to finish cooling.


Place the cashews in a bowl and cover with boiling water. Let sit for 30 minutes or up to an hour. (Alternatively, you can cover with cold water and refrigerate, covered, overnight.)

Drain the cashews and rinse with fresh water. Place in a blender with the orange zest and juice, agave, lemon juice, and coconut oil. Add 2 tablespoons almond milk and process until very smooth, scraping down the sides of the blender often. If needed to get to a spreadable consistency, add more almond milk and process.

To assemble, place one cake layer on a serving platter, top side down. Spread with a thick layer of frosting and place the second layer on top, top side up. Press the top layer down gently so that some of the frosting seeps out of the side of the cake. Spread the top with a thick layer of frosting. Refrigerate the cake until ready to serve.


Yield: Serves 8


  • 3 cups finely ground blanched almond flour
  • ½ cup arrowroot powder or tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp kosher or fine sea salt
  • 1 cup unsweetened applesauce
  • 1 medium orange, zest finely grated and juiced
  • ¼ cup Wholesome! Organic Blue Agave
    Organic Blue Agave
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  • 2 tsp pure vanilla extract
  • ½ lb (about 4) carrots, peeled and grated
  • 1 cup raisins
  • Frosting
  • 1½ cups raw cashews
  • Finely grated zest of 1 medium orange
  • 4 tbsp fresh orange juice
  • 5 tbsp Wholesome! Organic Blue Agave
    Organic Blue Agave
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  • Juice of 1 lemon
  • 3 tbsp coconut oil, melted
  • 2 – 4 tbsp almond milk