Gluten-Free Vegan Carrot Cake with a Sweet Twist

Using my gluten-free vegan carrot cake from my cookbook, I made a few tweaks. I wanted to experiment with using garbanzo bean flour in this baked good. I have used it to make pizza crust before (but its incorporation into a cake intrigued me). In combination with the addition of the date caramel, it results in a unique taste and texture that I adore!

Gluten-Free Vegan Carrot Cake

Makes 12 to 16 servings

Prep time: 30 minutes / Cook time: 50 minutes / Cooling time: 2 hours

Equipment: 2 (8-inch) round springform cake pans, box grater, hand mixer or stand mixer

Nonstick cooking spray

4 flax eggs (4 tablespoons ground flax plus 7 tablespoons water)

¾ cup full-fat coconut milk or unsweetened almond milk

1 teaspoon apple cider vinegar

1 cup brown rice flour

1 cup almond flour

1 cup garbanzo bean flour (also known as chickpea flour; option to use 1 ½ cups of just 2 of the gluten-free flours)

¾ cup coconut sugar

3 tablespoons tapioca flour

3 teaspoons ground cinnamon

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

¼ teaspoon ground nutmeg (optional)

½ cup unsweetened applesauce

2 tablespoons coconut nectar 

1 tablespoon melted coconut oil

2 cups grated carrots (about 2 to 3 large carrots)

1/2 cup date caramel (see below - it’s optional; otherwise increase coconut nectar to ¼ cup)

½ cup chopped pecans (or walnuts)

For the vegan cream cheese frosting

¾ cup coconut oil, room temperature

¾ cup palm shortening, room temperature

⅓ cup vegan cream cheese, room temperature (I suggest Miyokos or Kite Hill brands)

⅓ cup arrowroot starch or tapioca flour

1 tablespoon coconut sugar (or sub another tablespoon of maple syrup or omit)

1/8 teaspoon sea salt

¼ cup maple syrup

1 teaspoon vanilla extract

For the date caramel

2 cups Medjool dates (with pits still in; about 20 large dates)

3 to 4 cups boiling water

1 teaspoon vanilla extract

Pinch sea salt

In a medium bowl, soak the dates in the boiling water for 20 minutes. 

Drain the dates, reserving 3 tablespoons of the soaking water. Peel the dates (skin should easily come off) and remove the pits. In a food processor, place the dates, the reserved soaking water, vanilla, and salt. Blend for 20 to 30 seconds, scraping down the sides as you need until creamy.

Directions for carrot cake

1. Preheat the oven to 350°F. Spray 2 (8-inch) round springform cake pans with cooking spray.

2. In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes until thickened.

3. In a medium bowl, mix the coconut milk and apple cider vinegar. Whisk and set aside.

4. In a large bowl or stand mixer, mix the brown rice flour, almond flour, garbanzo bean flour, coconut sugar, tapioca flour, cinnamon, baking powder, baking soda, salt, and nutmeg (if using). Stir to blend.

5. To the bowl with the coconut milk and vinegar, add the flax eggs, applesauce, and coconut nectar. Whisk until creamy.

6. Pour the wet ingredients into the bowl with the flour mixture, and while beating on medium speed, incorporate the melted coconut oil, continuing to beat until a batter is formed, increasing the speed as needed. Add the date caramel (if using) and beat again. Fold in the grated carrots and pecans.

7. Evenly distribute the batter between the prepared cake pans, smoothing on top with a spatula until it reaches the sides. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean or the internal temperature reaches between 200° and 205°F. Allow the cakes to completely cool in the cake pans for about 2 hours.

8. In a large bowl, mix the coconut oil and palm oil shortening. Beat with a hand mixer or immersion blender with the whisk tool until fluffy, about 1 minute.

9. Add the vegan cream cheese and beat again until blended. Add the arrowroot starch, coconut sugar, and salt and beat again. Add the maple syrup and vanilla and beat until everything is combined, using a spatula to scrape down the sides as you need to.

10.  Using a spatula, mix the frosting. Frost the cooled cakes immediately or transfer the frosting to the refrigerator for 10 minutes for a denser texture. Spread one-third of the frosting on top of one cake. Place the second cake on top and add the remaining frosting on top and around the sides.

Storage: Store the frosted cake in a cake keeper at room temperature for up to 4 days or wrap unfrosted cakes tightly in plastic wrap and store them at room temperature for up to 3 days, then frost when ready to serve. The frosting can be made up to 4 days in advance and stored in an airtight container at room temperature. Stir before using.

Serving Tip: If serving on the same day, transfer the frosted cake to the refrigerator for 10 minutes to allow the frosting to set.

IF YOU LIKED THIS RECIPE, YOU WILL LOVE THE 75 RECIPES FOUND IN MY COOKBOOK: GLUTEN-FREE VEGAN BAKING FOR EVERY OCCASION!