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5 from 1 vote

Super easy carrot cake recipe

This is undectabley vegan, gluten free and nut free!
Course Dessert, Snack
Cuisine Homemade
Keyword vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3


  • 5" cake tin


  • 100 g Caster sugar
  • ½ tsp Baking Powder
  • ½ tbsp Apple cider Vinegar
  • 120 ml Plant based milk
  • 80 g Gluten Free flour
  • ½ tsp Xanthan Gum
  • 20 g Almond flour
  • ½ tsp Bicarbonate of soda
  • 60 g Grated Carrots
  • 30 ml Olive oil
  •  Vegan Cream Cheese Frosting


  • Start by combining the milk and vinegar together in a jug and set aside this will be the 'buttermilk'.
    ½ tbsp Apple cider Vinegar, 120 ml Plant based milk
  • In a separate bowl add all the dry ingredients to a bowl, whisking together to get rid of any lumps.
    100 g Caster sugar, ½ tsp Baking Powder, 80 g Gluten Free flour, ½ tsp Xanthan Gum, 20 g Almond flour, ½ tsp Bicarbonate of soda
  • Pour the oil into the milk mixture and whisk. Then pour into the dry ingredients and mix until combined.
    30 ml Olive oil
  • Add the grated carrots and fold in.
    60 g Grated Carrots
  • Scoop the batter into your cake tin and bake for 20-30mins. It should be springy to the touch, golden brown and skewer should come out clean when inserted.
  • Finally whip together your vegan cream cheese and icing sugar and spread over the top of the cake and sprinkle with extra cake crumbs or crushed walnuts.
     Vegan Cream Cheese Frosting