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–+ servings

Gluten-Free Carrot Bundt Cake

Indulge in our unbelievably moist Gluten-Free Carrot Bundt Cake, a spring blossom-inspired delight that's perfect for any occasion. This vegan and gluten-free cake is packed with wholesome ingredients and topped with a vibrant orange frosting.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 608 kcal

Ingredients
  

CARROT CAKE DRY INGREDIENTS:

  • 2 1/2 cup flour gluten-free 1:1
  • 1 1/2 cup brown sugar organic
  • 1 1/2 cup granulated sugar organic
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon ground
  • 1 1/2 tsp ginger ground
  • 1/4 tsp cardamom ground
  • 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 vanilla extract

MIX-INS:

  • 3 cup carrot grated
  • 1 cup walnuts chopped
  • 1/2 cup golden raisins
  • edible flower petals garnish

ORANGE FROSTING INGREDIENTS:

  • 4 tbsp butter vegan
  • 2 cup 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 cup flour, 1 1/2 cup brown sugar, 1 1/2 cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 1/2 tsp ginger, 1/4 tsp 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 cup carrot, 1 cup 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 butter
  • Gradually add confectioner's sugar, beating until incorporated.
    2 cup confectioner's sugar
  • Beat in vanilla, orange zest, and 2 tbsp almond milk until lumps are gone.
    1 tbsp 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 flower petals

Nutrition

Calories: 608kcalCarbohydrates: 124gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 529mgPotassium: 302mgFiber: 6gSugar: 72gVitamin A: 6641IUVitamin C: 3mgCalcium: 155mgIron: 2mg
Note: Nutrition facts are only estimates and actual amounts may vary.
Keyword baking, bundt cake pan, cake pan, carrot cake, carrot cake recipe, dairy free, frosting, gluten free, sugar, vegan carrot cake