Carrot Cake w/ "Cream Cheese" Frosting [Vegan, GF]

Vegan, Gluten Free, Nut Free Carrot Cake

Carrot Cake w/ "Cream Cheese" Frosting [Vegan, GF]

Carrot Cake [Vegan, GF, Nut-Free]  🥕🍰
Yeah...we went there...and we don't *carrot* all because this allergen-friendly {Vegan, GF, Nut-Free} carrot cake will blow your {carrot} top! Okay okay, enough with the carrot-puns...let's get baking! 🥕🍰
We whipped up this recipe for Easter last week although, in all honesty, we could eat it any time of year! I especially love carrot cake in the spring or summer months, but I often freeze a slice or two and have them with a warm cup of tea in the cooler months! This recipe is vegan, gluten-free, and nut-free (just like every other recipe that uses our Sacha Inchi Butter) so it is safe for all to enjoy! 
The icing is optional for those who don't like icing, but we seriously love it. It's the staple feature in a carrot cake! You can make your own cream cheese (maybe a recipe you would like us to share?) or buy some from the store to save time! 

 Get baking, post a picture, and tag @brassrootsfood using the #SnackWithAPurpose so we can see what you create and feature you! 

Recipe adapted from + inspired by @erinliveswhole


Prep Time

Cook Time

Total Time

10 Minutes

35 Minutes

45 Minutes

Servings: 12 slices 

Does it keep? We recommend storing it in the fridge after icing and removing one-hour prior to serving so it can come to room temperature. If serving same day, you can also store room-temperature for up to 12 hours before placing in fridge.

Freezer-Friendly? Sure thing! Cut a couple of slices and store them in an air-tight container! 


Carrot Cake:

  • 1 cup + 2 Tbsp coconut or oat flour 
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon 
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger Powder (dried ginger) 
  • 4 Flax Eggs*
  • 1 cup Pumpkin (can be subbed with mashed sweet potato) 
  • 1/2 cup Maple Syrup
  • 1/2 cup Coconut Oil, melted 
  • 1/4 cup Classic Sacha Inchi Butter
  • 2 tsp Vanilla 
  • 2 cups finely grated Carrots 
  • 2/3 cups Raisins (optional!) 

Vegan Cream Cheese Frosting:

  • 1/2 stick (1/4 cup) Vegan Butter, softened 
  • 4oz Vegan Cream Cheese
  • 1 cup Powdered Sugar 


  1. Preheat oven to 350F and grease or line loaf pan.
  2. In a small bowl, mix flour, salt, baking soda, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk flax eggs together with maple syrup, coconut oil, and Classic Sacha Inchi Butter.
  4. Add in pumpkin and vanilla and whisk until well combined.
  5. Add dry ingredients to wet ingredients and stir well.
  6. Stir in carrots and raisins (optional) and then pour batter into loaf pan
  7. Bake for ~55 minutes or until toothpick comes out clean.
  8. While baking, you can prepare the frosting. Use a mixer to blend together vegan cream cheese, powdered sugar, and vegan butter until creamy. 
  9. Let cakes cool before frosting, and enjoy!


*Flax Egg: Mix 1 Tbsp flax seeds and 2.5 Tbsp of water to replace each egg. Let sit for ~5 minutes until thick. 

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THis looks absolutely delicious!! Cant wait to try it out for the holidays!

Greer Gugliotta

Carrot cake is my absolutely FAVORITE cake! I can’t wait to try this out this recipe I wish I had known about it for Easter.

Joseph Connors

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