With Easter coming up next weekend, I’ve got carrot cake on my mind. To be more specific, I’ve got this moist, flavorful and incredibly simple Vegan, Gluten-Free Carrot Cake front and center in my brain. It’s everything I love about the classic cake—the texture, the spices, the frosting—just made a little more accessible. I totally love it!

To make this sweet little cake, I began with my go-to vegan, gluten-free cake formula and then slowly, but surely, figured it out. I toyed with all sorts of different ratios of pumpkin to grated carrots, and adjusted the spices until they were just right. Ten practice cakes and two scrapped photoshoots later, I think I’ve finally nailed it.

My Vegan, Gluten-Free Carrot Cake is tender, fragrant, and packed with carrots, raisins and walnuts, though you can leave out those last two ingredients if you’re not a nuts-and-fruit-in-your-cake kind of human. Paired with my go-to Vegan Cream Cheese Frosting, it’s so good, even the non-gluten-free, non-vegans (like me!) will go back for seconds.

This recipe is written for a single layer of cake and a corresponding amount of frosting. I kept it simple because making layer cakes has seemed exhausting lately and it’s no fun to make something that exhausts you. If you’d like to make this recipe into a layer cake, I’d double the batter for two 9-inch round cake pans and triple the frosting. You could even quadruple it—nobody worth knowing has ever been unhappy about extra cream cheese frosting, especially when piped into little carrots.

Vegan, Gluten-Free Carrot Cake
makes a single layer 9-inch round cake

1/3 cup chopped walnuts or pecans (optional)
1 teaspoons apple cider vinegar
~1 cup unsweetened non-dairy milk 
2 tablespoons pure pumpkin purée or unsweetened applesauce
2 teaspoon pure vanilla extract 
1/3 cup light or dark brown sugar, packed
1/3 cup granulated sugar
1/2 cup potato starch 
1/4 cup cornstarch 
1 teaspoons baking soda
1 teaspoon baking powder 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon ground nutmeg 
1/2 teaspoon Kosher or sea salt 
1 1/2 cups blanched almond flour 
1 cup grated carrots
1/3 cup raisins (optional)

If you would like a layer cake, double the recipe for two 9-inch pans. Triple the frosting recipe that follows.

Preheat oven to 350F. Grease a 9-inch round or square cake pan. Line the bottom with parchment and grease again. Set aside.

Place chopped nuts of choice (if using) on a dry rimmed sheet pan. Roast in the oven for 5-7 minutes or until fragrant. Remove and set aside to cool while you prepare the cake batter.

Pour apple cider vinegar into a liquid measuring cup. Add non-dairy milk until liquid reaches the 1 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin (or applesauce) and vanilla. Set aside.

In a large mixing bowl, whisk together brown sugar, granulated sugar, potato starch, cornstarch, baking soda, baking powder, cinnamon, ginger, nutmeg, almond flour, and salt. Stir in grated carrots, raisins and toasted nuts (if using).

Add liquid ingredients in two installments, stirring until combined. Make sure to scrape the bottom of the bowl to ensure thorough mixing.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center comes out with only a few crumbs (not wet batter).

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release.

Place cake on desired platter. Frost as desired with Vegan Cream Cheese Frosting (recipe below).

Frosted cake will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Cream Cheese Frosting
makes enough for the top of one sheet cake

2 ounces (1/4 cup) vegan butter, room temperature (I like Miyoko’s)
1 ounce (2 tablespoons) shortening, room temperature (I like Nutiva)
1 ounce (2 tablespoons, 1/8 of an 8 ounce tub) vegan cream cheese, slightly softened
3/4 cup confectioner’s sugar
pinch of Kosher or sea salt 
1 teaspoons pure vanilla extract
green food coloring, for piped carrots (optional)
orange food coloring, for piped carrots (optional)

Frosting may get very soft at room temperature depending which vegan cream cheese you use. Plain Miyoko’s brand vegan cream cheese is my gold standard for flavor and holding up well at room temperature.

In a large mixing bowl, use an electric mixer to beat vegan butter, shortening, and vegan cream cheese until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla.

If piping carrots, dye 2 tablespoons of frosting green and 2 tablespoons orange.

Use plain frosting to frost the top of the cake as desired. If piping carrots, put colored frostings in separate piping bags, snip small corners and pipe as desired. I make carrots by following the method on this video.