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This Carrot Cake with Cream Cheese Frosting is a classic, delicious dessert that never disappoints! Moist and spiced to perfection, the tender carrot cake is filled with the warm flavors of cinnamon, while finely grated carrots add sweetness and texture. The smooth, tangy cream cheese frosting is the perfect complement, making each slice rich and satisfying. Whether for a celebration or just because, this cake is sure to bring joy to any occasion.
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Carrot Cake with Cream Cheese Frosting

Whether you’re celebrating a birthday, hosting a holiday gathering, or simply craving a delicious dessert, Carrot Cake with Cream Cheese Frosting is the perfect choice. The combination of moist cake and creamy frosting makes it a crowd-pleaser that everyone will enjoy.
Course Dessert
Cuisine American
Keyword Carrot Cake, Carrot Cake with Cream Cheese Frosting
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients

For the cake:

  • 2 cups of gluten-free flour blend OR white spelt flour
  • ½ cup organic cane sugar
  • ½ cup light brown sugar
  • ⅓ cup organic canola oil
  • 3 Tbsp unsweetened applesauce
  • 1 1/2 Tsp vanilla extract
  • 1 Tsp baking soda
  • ½ Tsp baking powder
  • ½ Tsp salt
  • 1¼ Tsp cinnamon
  • ⅓ Tsp ginger
  • 1 Tsp apple cider vinegar
  • 1 cup grated carrots
  • 1/2 cup water

For the frosting:

  • 2 cups powdered sugar
  • 4 ounces Daiya brand vegan cream cheese softened
  • 4 Tbsp buttery spread softened

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease an 8 or 9 inch round cake pan and line the bottom with a circle of parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  • Add shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
  • Add the sugar, canola oil, vanilla extract, apple cider vinegar, applesauce, and water to the well. Stir until well mixed.
  • Pour the batter into the prepared pan.
  • Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for about 15 minutes. Then, run a knife around the edge of the pan, remove the cake, and invert it onto a wire rack to cool completely.
  • Once the cake is completely cooled, start making the frosting:
  • In a mixing bowl, whip the Daiya cream cheese and vegan butter together.
  • Sift in the powdered sugar and blend until creamy and smooth.
  • Frost the cooled cake. Refrigerate if not serving immediately. Keep any leftover cake in the refrigerator.