Best Vegan Almond Flour Carrot Cake

Here’s my go-to vegan almond flour carrot cake recipe, made with simple, wholesome ingredients like fresh carrots, warm spices, and naturally sweet maple syrup. The almond flour gives it such a nice, moist texture that nobody would guess it’s completely plant-based.

This carrot cake has become a regular at our weekend brunches, and even my kids reach for seconds. I often bake an extra one to share with neighbors because everyone seems to love it – whether they’re vegan or not. And the best part? It tastes even better the next day with your morning coffee!

What Kind of Carrots Should I Use?

For carrot cake, regular orange carrots from your grocery store work perfectly fine – no need to hunt down fancy varieties. The key is to grate them yourself rather than buying pre-shredded carrots, since freshly grated carrots are more moist and flavorful. If your carrots are looking a bit limp, skip them and buy fresh ones, as you want that natural sweetness and moisture in your cake. When grating, use the standard-sized holes on your box grater rather than the fine holes – this gives your cake the classic carrot cake texture and ensures the carrots don’t disappear completely during baking.

Options for Substitutions

This vegan carrot cake is super adaptable! Here are some helpful swaps you can try:

• Flax eggs: You can replace flax eggs with chia seeds using the same ratio (3 tbsp chia + 7.5 tbsp water). Or try using mashed banana (about 1/2 cup) – though this will add some banana flavor.
• Almond flour: While almond meal is key for moisture and texture in this recipe, you can use other nut flours like cashew or hazelnut flour. I wouldn’t recommend substituting this ingredient completely as it’s essential for the cake’s texture.
• Gluten-free flour mix: Any store-bought gluten-free blend works well here. You can also use oat flour, but the texture might be slightly more dense.
• Maple syrup: Agave nectar or date syrup work great as alternatives. Just keep the same measurement.
• Almond milk: Any plant-based milk works fine – try oat, soy, or coconut milk. Just make sure it’s unsweetened.
• Walnuts: Besides raisins, you can use pecans, sunflower seeds, or leave them out completely. Dried cranberries or chopped dates are nice alternatives too.

Watch Out for These Mistakes While Baking

The success of your vegan carrot cake heavily depends on properly preparing the flax eggs – make sure to let them sit for at least 10 minutes until they become thick and gelatinous, as rushing this step can lead to a cake that doesn’t hold together well. A common mistake is not measuring the carrots correctly – they should be loosely packed when measuring, and grated on the medium holes of a box grater, as too finely shredded carrots can make the cake too wet while too coarse pieces won’t cook through properly. Another crucial point is to avoid overmixing the batter once you’ve combined the wet and dry ingredients – mix just until no dry spots remain, as excessive stirring can lead to a dense, tough cake. For the best texture, make sure your non-dairy milk and other refrigerated ingredients are at room temperature before mixing, and don’t skip testing the cake with a toothpick in the center – it should come out clean with just a few moist crumbs.

What to Serve With Carrot Cake?

This vegan carrot cake is perfect for afternoon tea or dessert, and there are lots of tasty ways to serve it! A hot cup of coffee or chai tea makes an excellent companion to balance out the cake’s natural sweetness. For a special brunch spread, try serving slices alongside fresh fruit like berries or citrus segments, which add a bright, fresh contrast to the spiced cake. If you’re hosting a dessert party, consider offering both regular and non-dairy ice cream options on the side – vanilla bean or salted caramel flavors work especially well with the cake’s warm cinnamon notes.

Storage Instructions

Keep Fresh: This vegan carrot cake stays moist and yummy when kept in an airtight container in the fridge. If you’ve frosted it, it’ll stay good for about 5 days. Without frosting, you can keep it at room temperature for 2-3 days, but I prefer the fridge to keep it fresh longer.

Freeze: Want to save some for later? Cut unfrosted cake into slices, wrap them individually in plastic wrap or parchment paper, and pop them in a freezer bag. They’ll keep well for up to 3 months. Just remember that frosted cake doesn’t freeze as nicely, so it’s best to freeze it plain and add the frosting after thawing.

Make Ahead: You can totally prep this cake a day before your special event! Make the cake layers, let them cool completely, wrap them well, and store in the fridge. Add your favorite frosting the next day. The flavors actually get better after a day, as they have time to develop and mingle together.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 220-240 g

Ingredients

• 3 tablespoons flaxseed meal (for creating flax eggs)
• 7 1/2 tablespoons water (for the flax eggs)
• 1/3 cup melted coconut oil (or replace with another mild oil)
• 1/4 cup maple syrup
• Just under 1 cup unsweetened applesauce
• 1/2 cup organic brown sugar (or swap with coconut sugar)
• 1/4 cup cane sugar (or swap with coconut sugar)
• 3/4 teaspoon sea salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 to 1 cup unsweetened almond milk (or other non-dairy milk)
• 1 1/2 cups loosely packed shredded carrots
• 1 1/2 cups almond meal
• 1 1/2 cups gluten-free flour mix
• 3/4 cup chopped raw walnuts (optional, or switch out for 1/2 cup raisins)
• Topping options:
• – vegan cashew buttercream frosting (two ways)
• – vegan buttercream frosting
• – vegan cream cheese frosting
• – coconut butter or yogurt
• – coconut whipped cream

Step 1: Prepare the Baking Pans

Begin by preheating your oven to 350 degrees F (176 C).

Meanwhile, prepare your baking pans: choose between two 8-inch pans, one 9×13-inch pan, or three 6-inch round pans.

Coat the chosen pans with coconut oil or vegan cooking spray, then dust them with gluten-free flour.

Shake out any excess flour and set the pans aside.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, prepare the flax eggs by combining flaxseed meal and water, allowing the mixture to rest for 5 minutes to thicken.

After the flax eggs have set, add oil and maple syrup, whisking to combine.

Incorporate applesauce, both sugars, salt, baking soda, baking powder, and cinnamon, continuing to whisk until well mixed.

Step 3: Combine with Milk and Carrots

Add the lesser amount of almond milk (3/4 cup or 180 ml) into the mixture and stir.

Fold in the grated carrot, ensuring it is evenly distributed throughout the mixture.

Then, add almond flour and the gluten-free flour blend, mixing until the batter is thick but pourable.

If it seems too thick, gradually add the remaining almond milk (1/4 cup or 60 ml).

Stir in walnuts if using.

Step 4: Bake the Cake

Pour the batter evenly into the prepared cake pan(s).

Place in the oven and bake for 40-50 minutes, or until the cakes are a deep golden brown and a toothpick inserted into the center comes out clean.

The tops should not feel too spongy when pressed.

Keep an eye on the bake time, as it may vary depending on the size of the pans used.

Step 5: Cool the Cakes

Remove the cake(s) from the oven and allow them to cool in the pans for about 15 minutes.

Carefully run a knife along the edges of the cakes, then gently invert them onto cooling racks.

Let the cakes cool completely in order to fully develop their flavors and texture.

For quicker cooling, place the cakes in the refrigerator or freezer until cool to the touch.

Step 6: Serve or Store

Once completely cooled, you can serve the cake as is, or choose to frost with your favorite frosting.

If using vegan cream cheese or yogurt in the frosting, remember to store the cake in the refrigerator.

Leftovers can be stored at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks.

When ready to serve from the refrigerator, let the cake sit out for 10-15 minutes to warm to the desired tenderness.

Ensure it thaws completely if coming from the freezer.