Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting



  • Cake:
  • 3 tablespoons ground flaxseed
  • 1/2 cup water
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 cup unsweetened applesauce
  • 3/4 cup coconut sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup Ripple Original Half and Half
  • 1 1/2 cups shredded carrot
  • 1 1/2 cups almond flour
  • 1 1/2 cups gluten-free, all-purpose flour
  • 3/4 cup chopped walnuts
  • 1/2 cup golden raisins
  • Cream Cheese Frosting:
  • 1/2 cup vegan butter (1 stick)
  • 8 ounces vegan cream cheese, softened
  • 4 cups powdered sugar, sifted
  • Optional: chopped walnuts, carrots (to garnish)


  1. Preheat oven to 350º F. Grease 2 (8-inch) or 3 (6-inch) round cake pans, and set aside.
  2. In a large mixing bowl, make flax eggs by combining ground flaxseed and water. Let sit five minutes. Whisk in the coconut oil and maple syrup. Add in the applesauce, coconut sugar, salt, baking soda, baking powder, and cinnamon. Stir well.
  3. Stir in the Ripple Milk and grated carrot. Next, mix in the almond flour and gluten-free flour. Fold in walnuts and raisins.
  4. Divide evenly among prepared cake pans. Bake for 30-32 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove from oven and cool in the pans 15 minutes. Then remove from pan and cool completely on a wire rack.
  6. While the cake cools, make the frosting. Beat the softened butter and vegan cream cheese in a large, electric mixing bowl until smooth and creamy.
  7. Add powdered sugar, one cup at a time, and beat until smooth and thick.
  8. Spread frosting between each layer and on top of cooled cake.
  9. Top with chopped nuts or fresh carrots, as desired.

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