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Carrot Cake

Prep Time:

20 minutes

Cook Time:

25 minutes


24 servings

About the Recipe

My personal favourite desert this carrot cake is soft and moist on the inside with a slight warm spice from the nutmeg and cloves


2 cups of gluten free flour

1 cup of Brown sugar

Baking powder and baking soda

Cinnamon, ginger, nutmeg, salt

Oil – I used canola oil, but you can use grapeseed oil, melted coconut oil or vegan butter.

Applesauce – or try substituting crushed canned pineapple for a change!

Almond milk – Any non-dairy milk works here, such as soy, oat or coconut milk.

Vanilla essence

4 Grated carrots

100g Walnuts



Preheat the oven to 350 degrees F and line 2 8-inch cake pans with a little circle of parchment paper, and then spray the pans generously with oil. This will help your cakes come out of the pans with no problems!

Add all dry ingredients to a large bowl.


To the bowl with the mixed dry ingredients, pour in the canola oil, applesauce, non-dairy milk, and vanilla. Mix to combine, but be careful not to over mix. If you are using a stand mixer, use the lowest setting and do not over mix, the cake will come out dense and chewy if you do.


Add the shredded carrots and walnuts, if using, and fold them into the batter gently.

Again, do not over mix! I can’t stress this enough. Just mix until combined, and gently.


Pour the batter evenly into the prepared pans and bake for 35-45 minutes, until a toothpick comes out mostly clean. Let the cakes cool in the pans for about 20 minutes before carefully removing them. Let them cool on a cooling rack completely before frosting.

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