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Olive Oil Carrot Cake

Carrot cake is one of my favorite spring time cakes because of its brightness of flavor. You would not believe that this recipe is completely vegan and gluten free because it takes on such an amazing texture and flavor!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 8


  • 1 cup gluten free oat flour
  • 1 cup gluten free baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp all spice
  • ½ tsp salt
  • ¾ cup apple sauce
  • ¾ cup coconut sugar
  • cup olive oil
  • 1 tsp vanilla extract
  • 2 flax eggs 2 tbsp flax meal + 2.5 tbsp water
  • 1 cup oat milk or non dairy milk

Mix ins

  • 1 cup shredded carrots
  • ½ cup chopped pecans


  • ¾ cup coconut cream
  • ½ cup powdered sugar
  • ½ tsp cinnamon


  • Start by grating the carrots if you did not buy them premade. Also chop up the walnuts.
  • Preheat the oven to 350F.
  • In a large mixing bowl whisk together all the wet ingredients until well combined.
  • Next fold in all the dry ingredients. Followed with the carrots and walnuts.
  • Transfer to a lined 9inch cake pan and bake at 350 for 50-60 minutes or until a toothpick comes out clean.
  • While the cake is baking make the frosting. Whisk together the coconut cream, powdered sugar, and cinnamon. Place in the fridge.
  • Once the cake is done baking, make sure it has completely cooled. Then spread the frosting onto and top with more chopped walnuts and cinnamon.
  • Slice into equal pieces and serve!
Keyword apple cinnamon coffee cake, carrot cake, Gluten free cake, Gluten free carrot cake, Healthy cake, Vegan, Vegan cake, Vegan carrot cake