Vegan Carrot Cake with “Buttercream” Frosting

This moist, delicious cake is gluten-free, vegan, and easy to make! Top it with a simple, homemade vegan frosting.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8

Ingredients

  • ⅔ cup plus 2 Tbsp. sorghum flour, divided
  • ⅓ cup arrowroot starch
  • ½ tsp. xanthan gum
  • ¾ cup coconut palm sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 cups finely shredded carrots
  • ¼ cup canola oil
  • ½ cup unsweetened applesauce
  • ½ cup vegan butter, softened
  • 2 cups confectioners’ sugar
  • ½ tsp. vanilla extract
  • 2 Tbsp. coconut milk

Directions

  • Preheat oven to 350°F. Grease a 9" round cake pan with non-stick cooking spray and line bottom with parchment paper. Dust pan lightly with 2 tablespoons sorghum flour.
  • In a medium bowl, whisk together remaining sorghum flour, arrowroot starch, xanthan gum, coconut palm sugar, baking powder, baking soda, and ground cinnamon. Make a well in center of dry ingredients. Add carrots, oil, and applesauce. Stir wet ingredients into dry ingredients until you have a thick batter.
  • Bake for 20–30 minutes until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
  • In a large bowl mix together vegan butter, confectioners’ sugar, and vanilla extract. Slowly mix in coconut milk. Frost top of cooled cake.

Recipe Information

Serves: 8

Ingredients

  • ⅔ cup plus 2 Tbsp. sorghum flour, divided
  • ⅓ cup arrowroot starch
  • ½ tsp. xanthan gum
  • ¾ cup coconut palm sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 cups finely shredded carrots
  • ¼ cup canola oil
  • ½ cup unsweetened applesauce
  • ½ cup vegan butter, softened
  • 2 cups confectioners’ sugar
  • ½ tsp. vanilla extract
  • 2 Tbsp. coconut milk

Directions

  • Preheat oven to 350°F. Grease a 9" round cake pan with non-stick cooking spray and line bottom with parchment paper. Dust pan lightly with 2 tablespoons sorghum flour.
  • In a medium bowl, whisk together remaining sorghum flour, arrowroot starch, xanthan gum, coconut palm sugar, baking powder, baking soda, and ground cinnamon. Make a well in center of dry ingredients. Add carrots, oil, and applesauce. Stir wet ingredients into dry ingredients until you have a thick batter.
  • Bake for 20–30 minutes until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
  • In a large bowl mix together vegan butter, confectioners’ sugar, and vanilla extract. Slowly mix in coconut milk. Frost top of cooled cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat19g
Saturated Fat4g
Cholesterol0mg
Sodium120mg
Total Carbohydrate78g
Dietary Fiber4g
Sugars57g
Protein2g