This cake tastes more indulgent than it really is. If you aren’t gluten-free, you can use spelt flour or whole wheat pastry flour instead. Chocked full of fruits and vegetables, it’s lower sugar and fat content makes it a perfect snack, brunch, or nutritious addition to your kid’s lunchbox.
Carrot Cake (vegan, gluten-free)
This dessert can be sprinkled with icing sugar or slathered with your favourite icing. We like mixing together icing sugar and lemon, for a fresh, Springtime drizzle.
Ingredients
3/4 cup sucanat
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 1/2 tablespoons flaxmeal mixed with 2 tablespoons warm water
3/4 teaspoon vanilla extract
3/4 cup favourite gluten-free flour mix (recommend: sorghum/quinoa)
1/2 cup arrowroot flour
1 teaspoon xanthan gum
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 raisins
3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
2 1/4 cups grated carrots (about 1/2 a pound)
1/4 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan and set aside.
In your mixer, beat the sugar, oil, and flaxmeal mixture together. Add the vanilla.
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir in raisins and walnuts. Fold in the carrots and pineapple. Mix well, but don’t over mix.
Bake for 35 to 45 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely in the pans set over a wire rack.
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Discussion Take a look at what is being said about this article.
Keera Jameson, on June 5th, 2009 says:
Mmm, I love carrot cake and have celiac disease. Made this yesterday. So, so incredible. Thanks for the post Laurie.
Stephanie, on June 5th, 2009 says:
I make a good vegan icing with silken tofu, maple syrup, and cinnamon that would be perfect on here. Thanks!
Beth D., on June 5th, 2009 says:
I make one like that with agave! Great idea for this cake.
dan, on June 6th, 2009 says:
Can this be made with wheat flour? Or spelt?
Laurie, on June 6th, 2009 says:
Sure can! Just total all the flours/starches and replace.
simple folk, on June 7th, 2009 says:
yum, carrot cake is my favourite. i have some zucchini that needs to go so i am going to do half and half. thanks!
Garret, on June 8th, 2009 says:
if I can’t get my hands on sucanat, what can I use instead? I know you can sub sugar but does it taste the same?
Laurie, on June 8th, 2009 says:
you can, but it won’t have the rich, almost “smoky” flavour that sucanat lends. I suggest doing some sugar and brown sugar combined, or using a raw sugar if you can.
peace, on June 9th, 2009 says:
just made this with pecans and used no pineapple. added a little almond milk to make it moister (because of the lack of pineapple). excellent.
Sally, on October 6th, 2011 says:
Eggs? This is supposed to be a vegan recipe -yes?
Laurie, on October 6th, 2011 says:
Typo – thanks!