Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Walnut Carrot Cake With Cream Cheese Frosting [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This Gluten-Free Carrot Cake with Walnuts and Cream Cheese Frosting would make a wonderful dessert for Easter. Or for after Passover. Or for a wedding. Or for any day. Enjoy!

Walnut Gluten-Free Carrot Cake With Cream Cheese Frosting [Vegan, Gluten-Free]




  • 2 ¼ cups gluten-free all-purpose flour mix
  • 1 teaspoon baking powder
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ cup ground flaxseed
  • ¾ cup warm water
  • ¾ cup organic sugar
  • ½ cup brown sugar
  • 1 cup canola oil
  • 2 tsp. vanilla extract, divided
  • Zest of one orange
  • 1/4 cup of fresh orange juice
  • 3 cups carrots, grated
  • 1 ½ cups walnuts, chopped, divided (optional)
  • 12-ounce vegan cream cheese, softened
  • ½ cup vegan butter, softened
  • 3 tablespoons maple syrup, or more to taste
  • 1 ½ – 2 cups powdered sugar, or more to taste


  1. Preheat oven to 350 degrees. Grease 2-9 inch cake pans with butter, oil or cooking spray. Line them with parchment paper and then grease the parchment paper. The parchment paper will help you lift the cakes out of the pans. Set aside until ready to use.
  2. In a small bowl, sift together the flour, baking powder, baking soda and salt. Add the cinnamon, nutmeg and ginger and whisk it well so all the dry ingredients are well-combined.
  3. In a large mixing bowl, combine the flaxseed and warm water. Let it sit for 5 minutes until it thickens a bit. To this bowl, add the sugar and brown sugar. Using an electric hand mixer (or your own well-toned muscled arms), start on a low speed and mix the sugar with the flaxseed/water. Add the oil and 1 tsp. of vanilla and mix, starting on low speed and moving up to medium. Next add the orange zest and juice and mix again.
  4. Now slowly add the dry ingredients to the large mixing bowl. I do it in thirds. Add 1/3 of the dry ingredients and beat with the mixer, starting on low speed and building up to high. When the batter is fully mixed, repeat with the second 1/3 and the last 1/3 of the dry ingredients.
  5. Fold in the carrots and ½ cup of the chopped walnuts (if using). You could also add raisins here. I like it best plain or with some walnuts.
  6. Divide the batter between the 2 cake pans and using a spoon, smooth out the top surface. Bake for 35-45 minutes, depending on your oven. Check the cakes at 30 or 35 minutes and see if a toothpick inserted into the middle of the cakes comes out clean. If the toothpick is still wet, bake for another 5 minutes at a time until the cakes are done. It took me 45 minutes total but everyone’s oven is different. Gluten-free cakes take longer to bake than gluten cakes (we made a gluten version and it took 30 minutes).
  7. While the cakes are baking, make the frosting. In a large bowl, combine the cream cheese and softened butter and beat with an electric hand mixer. Don’t beat it too long because vegan cream cheese tends to get watery. Add the maple syrup and the remaining tsp. of vanilla extract. Add the powdered sugar a little at a time, beating it with the mixer on low and then high speed.
  8. When the sugar has been fully incorporated, taste the frosting. This is important. You’re looking for 2 things here: you want the frosting to be as thick as you can get it while also keeping track of how sweet it’s getting. I don’t like my frosting too sweet so what I used was enough to give me a frosting that was sweet enough and thick enough. For me. You may want it thicker and/or sweeter. Some recipes use up to 6 cups of powdered sugar. Yuck!
  9. When you have the frosting to your liking, cover it with plastic wrap and refrigerate it until you are ready to frost the cake.
  10. When the toothpick comes out clean, remove the cakes from the oven and set the cake pans on a cooling rack. Let them completely cool. When they are completely cool, lift them carefully by the parchment paper and rest them on cooling racks until you are ready to frost them.
  11. When you are ready to frost them, transfer one cake to a cake stand or platter. Frost the top of the cake. Carefully stack the second cake on top of the first. Frost the top of the 2nd layer and the sides of the cake. If there is extra frosting, enjoy!
  12. Decorate with chopped walnuts on the side of the cake. Place a small amount of chopped walnuts in your hand and gently pat your open hand along the sides of the cake – the walnuts should stick to the frosting.
  13. Keep the cake refrigerated so the frosting stays firm. It tastes even better after it’s been in the fridge.





When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Raw Chocolate Caramel Pecan Cake [Vegan]

It's Homemade Cookies Day! Try These Yummy Vegan Cookies by Mayim Bialik and Other Superstar Bakers

Raw Fruit and Coconut Ice Cream Cake with Brownie Crust [Vegan]

10 Replacements for Dairy in Your Ice Cream

Wild Rice Pilaf With Butternut Squash, Cranberries, and Pecans [Vegan]

vegan stuffing squash cranberries

Black-Eyed Pea Burgers With Mississippi Comeback Sauce [Vegan]

Vegan Black-Eyed Pea Burgers with Mississippi Comeback Sauce

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

6 comments on “Walnut Carrot Cake With Cream Cheese Frosting [Vegan, Gluten-Free]”

Click to add comment
Michael Zieba
9 Months Ago

Julie Devine

Karen Pritchard D'Ambroso
9 Months Ago

Krista D'Ambroso you can make this for us!

Charitie Brown
9 Months Ago

Mum Mum Making this

Mum Mum
17 Dec 2017


Leah Marie Duffin
10 Months Ago

Antonia Miranda

3 Years Ago

I followed the directions exactly and it was a giant crumbly mess! Good thing I have another 48 hours to try again for my daughter\'s first birthday cake. :(


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×