Vegan Carrot Cake!!!!

Ok world, stop spinning.  We are talking Vegan, Gluten free, Dairy free Carrot cake.  This recipe gives me all the feels in all the right places.  As a Gluten free, dairy free person; dessert can feel like a hopeless pipe dream.  I found this heavenly recipe on and I had to share it.  Sheer and wonderful perfection.

I also admit to being a lazy cook.  So, the use of carrot baby food (which I use when I make protein muffins) is a tried and true hack after my own lazy heart.


  • 3 Cup Almond flour (270g) *
  • 1 1/4 Cups Tapioca starch (152g)
  • 1 Cup Coconut sugar, packed
  • 5 tsp Ground cinnamon
  • 2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1/2 tsp Ground nutmeg
  • 1/2 Cup Unsweetened coconut flakes
  • 1/2 Cup Pecans, diced + additional for garnish( I used crumbled Hazelnuts to garnish)
  • 1 Cup Carrot baby food
  • 1/2 Cup Crushed pineapple, drained well
  • 1/4 Cup Coconut oil, melted
  • 2 Tbsp Apple cider vinegar
  • 2 tsp Vanilla extract
  • 1/4 Cup Water
  • 2 Cans Miss Jones Baking Co. Organic Cream Cheese Frosting (I couldn’t find this product at any local store so I just went without)


  1. Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, greasing the sides with coconut oil.

  2. In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don’t mix. Let them sit on top of the dry ingredients.

  3. Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in the other and the vanilla in one. You don’t want them to mix together yet.

  4. Pour the water over top of everything and use a fork to stir everything together until well mixed.

  5. Divide between the 2 cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes.  Let cool COMPLETELY in the pan.

To frost:

  1. Place one  of the cakes, bottom side up, on a cake pan. Gently spread 1 cup of the frosting ** (an offset spatula helps A LOT here) all over it, letting some hang off the sides.  Gently place the other cake, bottom side-up on top and gently press to secure.

  2. Spread a heaping 3/4 cup of frosting very thinly over the rest of the cake, to seal in the crumbs. It doesn’t have to look pretty yet!  Refrigerate for 20-30 minutes, or until the frosting is hard.

  3. Spread the rest of the frosting all over the cake and decorate with pecans.


There are many amazing things in life.  Carrot cake is definitely one of my favorites.  I would totally recommend giving this recipe a try.

What is your favorite cake recipe? Let me know in the comments down below or chime in on Twitter, Facebook or Instagram @everydaybeaut11.  Find us on Flipboard at Beauty to the Test magazine.




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