Gluten-free Vegan Carrot Cake Recipe with Icing #Easter #Coconut #healthy

Gluten-free Vegan Carrot Cake w/ Icing

A super moist GF and Vegan Carrot Cake recipe with chocolate chips and Icing that is perfect for Easter and springtime. This recipe doesn't have to be made in a bundt pan. Use other cake pans as well but bake times may vary.

Course Dessert
Cuisine dairy-free, Egg-free, gluten-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Makes 1 cake
Author Vanessa @


  • 10 Ounces 285g finely grated Carrots
  • 2 tablespoons Fresh Lemon Juice
  • 1/2 of a cup 100g Chocolate Chips (I used these Vegan, GF Mini Chocolate Chips)
  • 1 and 1/3 of a cup 200g raw, whole Almonds (ground - should equal 1 1/2 of a cup ground Almonds)
  • scant 1/4 of a cup 30g Coconut Flour (can be substituted with 1/3 of a cup whole wheat or all purpose flour)
  • 1/4 of a teaspoon Salt
  • 1 and 1/2 teaspoon Baking Powder
  • 4 Flax Eggs See notes on how to make flax eggs
  • 1/3 of a cup 60g Whole Cane Sugar (can be substituted with equal amount of white sugar)
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons of water
  • 2 and 1/2 tablespoons melted Coconut Oil can be substituted with equal amounts of canola oil or applesauce to make oil-free


  • 1 cup 100g sifted Powdered Sugar (Note that not all powdered sugar is vegan. This one is though!)
  • 2 tablespoons unsweetened Almond Milk or Fresh Lemon Juice strained to remove pulp and seeds

Extra Optional Topping


  1. Preheat oven to 355F (180C) and grease and flour a bundt pan or other cake pan.
  2. Squeeze out excess liquid out of carrots and then mix together with fresh lemon juice in a large bowl.
  3. Add chocolate chips, ground almonds, flour, salt and baking powder to bowl with carrots. Mix well.
  4. Blend flax eggs in a food processor or blender. Slowly add the sugar, vanilla extract and water.
  5. Add flax egg mixture and melted coconut oil to the carrot/flour mixture and mix well. The batter should be fairly thick.
  6. Press the carrot cake batter intoto the prepared bundt pan or other cake pan. Bake in lower third of the oven for 60 minutes. Cake should be golden brown when finished and when a skewer poked in the middle of the pan comes out clean.
  7. Remove cake from oven and let cool for at least 10 minutes before attempting to remove the cake from the pan.
  8. While cake is cooling, prepare icing by whisking together almond milk (or lemon juice depending on preference) with powdered sugar until smooth. Drizzle icing over cake once cake is completely cooled.
  9. Add coconut flakes, frosting flowers and chopped pistachios to the carrot cake for decoration if desired.
  10. Store in refrigerator and enjoy within 4 days.

Recipe Notes

1.) To make 1 flax egg combine 1 tablespoon ground flaxseeds with 3 tablespoons water. Let the flax seed/water mixture sit for 20 minutes or longer until a gel forms. (Note that this recipe calls for 4 flax eggs. So, you'll need 4 tablespoons of flax seeds and 12 tablespoons of water)