Vegan Carrot Bundt Cake
Ingredients Featured in Our Vegan Carrot Bundt Cake
Recipe Overview
Our Gluten-Free Carrot Bundt Cake is a spring blossom-inspired masterpiece that’s not only beautiful but also incredibly moist and flavorful. This vegan and gluten-free cake recipe combines grated carrots, chopped walnuts, and golden raisins for a delightful texture and taste. Topped with a zesty orange frosting and edible flowers, this carrot bundt cake is perfect for any occasion.
About Our
Gluten-Free Carrot Bundt Cake
This Gluten-Free Carrot Bundt Cake is a minimally disruptive dessert from an insulin and metabolic health perspective. The combination of carrots, walnuts, and raisins provides natural sweetness and fiber, helping to stabilize blood sugar levels. The use of almond milk and applesauce as wet ingredients adds moisture without the need for excessive fats, making this cake a healthier option. Additionally, the balanced blend of spices like cinnamon, ginger, cardamom, and nutmeg not only enhances the flavor but also offers anti-inflammatory benefits, contributing to overall wellness.
Cycle hacking™ with jihi
A certain amount of fat and sugar is essential for healthy ovulation and menstruation. This Gluten-Free Carrot Bundt Cake provides a balanced amount of both, helping to support hormonal health. Healthy fats from canola oil and walnuts are crucial for hormone production and maintaining regular menstrual cycles. Moreover, sugars in moderation, such as those found in this cake, provide necessary energy and prevent hormonal imbalances. Completely eliminating fats and sugars from your diet can lead to unhealthy cycles and disordered relationships with food and self. Enjoying this carrot bundt cake as part of a balanced diet helps support your body’s natural rhythms and overall well-being. Now that’s a Cycle Hack™ we have get behind! 🥕
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What You'll Need
ALMOND MILK
A plant-based milk rich in vitamins and minerals, providing a creamy texture without dairy.
APPLES
Provides natural sweetness and moisture to the cake, enhancing the overall flavor and texture.
CANOLA OIL
A source of healthy fats that helps maintain moisture and contributes to a soft, tender crumb.
CARROTS
Rich in vitamins, fiber, and antioxidants, adding natural sweetness and moisture to the cake.
CINNAMON
A warming spice with anti-inflammatory properties, enhancing the flavor and health benefits of the cake.
GINGER
Adds a subtle spice and has anti-inflammatory properties, contributing to overall wellness.
GOLDEN RAISINS
Provide natural sweetness and a chewy texture, adding a delightful contrast to the cake.
NUTMEG
A warming spice that complements the flavors of cinnamon and ginger, adding depth to the cake.
ORANGE ZEST
Adds a fresh, citrusy note to the frosting, enhancing the overall flavor profile.
WALNUTS
Rich in healthy fats and protein, adding a crunchy texture and nutritional benefits to the cake.
VANILLA EXTRACT
Enhances the overall flavor with its warm, sweet aroma, making the cake more aromatic and delicious.
How to Make
Gluten-Free Carrot Bundt Cake
PREPARE THE PAN
Preheat the oven to 350˚F. Spray a bundt cake pan with oil well. Set aside.
MIX DRY INGREDIENTS
Add all dry ingredients (flour through salt) to a large bowl. Whisk to combine.
COMBINE WET INGREDIENTS
Add wet ingredients (canola oil, applesauce, almond milk, and vanilla) to the dry ingredients. Stir together with a large spoon until combined.
ADD MIX-INS
Fold in carrots, walnuts, and raisins until just combined. Do not overmix.
BAKE THE CAKE
Pour cake batter into the bundt cake pan and tap on the counter to help it settle evenly in the pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 20 minutes. Remove from the pan to a wire cooling rack to cool completely before frosting.
MAKE THE FROSTING
Beat vegan butter in a medium bowl until creamy, about 1 to 2 minutes. Add confectioner’s sugar slowly, until incorporated. Beat in vanilla, orange zest, and 2 Tbsp almond milk. Beat until lumps are gone.
FROST AND DECORATE
Spoon frosting over the cooled cake and decorate with edible flowers.
FAQs
Can I make this carrot bundt cake gluten-free and vegan?
Yes, this recipe is already gluten-free and vegan. Make sure to use gluten-free 1:1 purpose flour and vegan substitutes for all ingredients as listed in the recipe.
What can I use instead of canola oil?
You can substitute canola oil with other neutral oils like vegetable oil, sunflower oil, or melted coconut oil for a slightly different flavor profile.
How can I make sure the cake is moist?
The combination of applesauce, canola oil, and grated carrots ensures this cake stays moist. Be sure not to overbake it and let it cool properly before frosting.
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, if you do not need the cake to be gluten-free, you can use regular all-purpose flour in place of the gluten-free 1:1 purpose flour.
Can I omit the nuts and raisins?
Yes, you can omit the walnuts and raisins if you prefer a simpler carrot cake. The cake will still be delicious and moist without them.
How long can I store this cake?
You can store the cake, covered, at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, you can freeze the cake for up to 3 months.
Still hungry?
For another delicious Cycle Hacking™ treat, try our Coconut Pecan Cookies. These chewy cookies with shredded coconut and chopped pecans are a delightful and gluten-free option to satisfy your sweet tooth.
In the mood for another cake? Our simple Gluten-Free Banana Cake topped with creamy cream cheese frosting is always a favorite for the whole family.
Gluten-Free Carrot Bundt Cake
Ingredients
CARROT CAKE DRY INGREDIENTS:
- 2 1/2 cups gluten-free 1:1 flour
- 1 1/2 cups brown sugar organic
- 1 1/2 cups white sugar organic
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp nutmeg
- 1 tsp salt
CARROT CAKE WET INGREDIENTS:
- 1/2 cup canola oil
- 1 cup applesauce
- 3/4 cup almond milk
- 1 Tbsp pure vanilla extract
MIX-INS:
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup golden raisins
- edible flowers for garnish
ORANGE FROSTING INGREDIENTS:
- 4 Tbsp vegan butter
- 2 cups confectioner's sugar
- 1 tsp vanilla extract
- 1 1/2 tsp orange zest
- 2-4 Tbsp almond milk
Instructions
Carrot Cake
- Preheat the oven to 350°F and spray a bundt cake pan with oil.
- Combine dry ingredients (flour through salt) in a large bowl, whisking to combine.2 1/2 cups gluten-free 1:1 flour, 1 1/2 cups brown sugar, 1 1/2 cups white sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp nutmeg, 1 tsp salt
- Add canola oil, applesauce, almond milk, and vanilla to the dry ingredients. Stir together until combined.1/2 cup canola oil, 1 cup applesauce, 1 tsp vanilla extract, 3/4 cup almond milk
- Fold in carrots, walnuts, and raisins until just combined. Do not overmix.3 cups grated carrots, 1 cup chopped walnuts, 1/2 cup golden raisins
- Pour cake batter into the bundt cake pan and tap on the counter to help it settle evenly.
- Bake the cake for 1 hour, until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 20 minutes. Transfer to a wire cooling rack to cool completely before frosting.
Frosting
- Beat vegan butter in a medium bowl until creamy, about 1-2 minutes.4 Tbsp vegan butter
- Gradually add confectioner's sugar, beating until incorporated.2 cups confectioner's sugar
- Beat in vanilla, orange zest, and 2 tbsp almond milk until lumps are gone.1 Tbsp pure vanilla extract, 1 1/2 tsp orange zest, 2-4 Tbsp almond milk
- Spoon frosting over the cooled cake and decorate with edible flowers. Enjoy! 🌸edible flowers for garnish