About the Recipe
This gluten-free carrot cake is naturally sweetened with dates and completely oil-free, making it a wholesome and delicious treat. Packed with shredded carrots, warm spices, and a mix of gluten-free flours, it’s moist, tender, and perfect for any occasion. Top it with a creamy cashew-date frosting or your favorite fruit topping for a simple, guilt-free dessert everyone will love. The cake tastes even better the next day, as the flours absorb moisture and the flavors meld.
Ingredients
For the Cake:
Flax Egg
3 tablespoons flax meal
9 tablespoons hot water
Wet Ingredients
1 cup pitted dates, packed
½ cup unsweetened applesauce
¾ cup nondairy milk
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract
2 cups finely shredded carrots
Dry Ingredients
1 cup oat flour (certified gluten-free)
½ cup almond flour
½ cup brown rice flour
½ teaspoon sea salt (optional)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
½ cup finely chopped walnuts
¼ cup unsweetened shredded coconut
½ cup raisins
For the Cashew-Date Frosting:
Ingredients (for 8–10 servings, enough for 2 layers):
1 cup raw cashews
¾ cup pitted dates
4 tbsp fresh lemon juice
⅓ cup unsweetened plant-based milk (almond, oat, soy)
1 tsp pure vanilla extract
¼ tsp ground cinnamon (optional)
Pinch of salt (optional)
Optional Topping Ideas
Soy yogurt + maple syrup
Blended cashews + dates + lemon
Applesauce + cinnamon
Fresh fruit
Preparation
Preheat oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper or use silicone pans.
Make flax egg:
In a small bowl, mix flax meal and hot water. Let sit 5 minutes to thicken.
Make date paste:
Soak dates in hot water for 10 minutes, then blend with applesauce, nondairy milk, lemon juice (or apple cider vinegar), and vanilla until smooth.
Mix wet ingredients:
In a large bowl, combine the date mixture, shredded carrots, and flax egg.
Mix dry ingredients:
In another bowl, combine oat flour, almond flour, brown rice flour, salt, baking powder, baking soda, and pumpkin pie spice.
Combine:
Add dry ingredients to wet ingredients. Add walnuts and shredded coconut and raisins. Stir gently until just combined. Do not overmix.
Let batter rest 5–10 minutes (important for gluten-free texture).
Bake for 25–30 minutes, until a toothpick comes out clean.
Cool before cutting.
For the Cashew-Date Frosting:
Soak Cashews: Soak the cashews for 4–6 hours or overnight, or soak in hot water for 15 minutes. Drain and rinse.
Blend Dates: In a high-speed blender or food processor, blend the dates with plant milk until smooth.
Add Cashews & Flavors: Add cashews, lemon juice, vanilla, cinnamon, and salt. Blend on high until very smooth and fluffy. Scrape down the sides as needed.
Adjust Texture:
If too thick: add 1 tsp plant milk at a time.
If too thin: chill for 30–60 minutes to firm up before spreading.
Frost Cake: Frost a fully cooled cake for best results. For smooth layers, dip your spatula in warm water before spreading.
Tip for Best Texture
This cake is even better the next day, because gluten-free flours absorb moisture overnight and the cake becomes softer and more cohesive.