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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Carrot-Zucchini Cake (Vegan)

    Published: Apr 18, 2019 · Modified: Apr 7, 2022 by Tessa · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Carrot-Zucchini Cake made with almond and white rice flour and topped with cashew frosting. A delicious seasonal cake that is egg-free, vegan, and refined sugar-free.

    Gluten-Free Carrot-Zucchini Cake

    It's carrot cake season, friends. 

    Probably my favorite of the seasonal spring desserts. Carrot cake is a classic that never gets old. 

    But today, I'm changing a few things up. Because you can never have too many carrot cake recipes.

    Gluten-Free Carrot-Zucchini CakeEspecially gluten-free carrot cake recipes. 

    I love the natural sweetness and moisture that vegetables can bring to baked goods. Zucchini is the star of my favorite chocolate zucchini muffins and I thought the combination of both carrot and zucchini could really make some magic.

    Vegan Cashew FrostingThe tricky part of this gluten-free cake was also keeping it egg-free. With the right combination of flours and starch, a moist vegan gluten-free carrot-zucchini cake is possible. 

    Gluten-Free Carrot-Zucchini CakeCarrot-Zucchini Cake with Cashew Frosting Ingredients

    Here's the major players:

    • almond flour
    • white rice flour
    • arrowroot starch (or cornstarch)
    • ground flaxseed
    • coconut sugar
    • maple syrup
    • lemon juice
    • zucchini
    • carrots
    • walnuts
    • raw cashews

    Gluten-Free Carrot-Zucchini CakeOf course, you can always top your cake with a favorite frosting of choice. This vegan cashew frosting is a cinch to whip up and no oil or vegan butter needed. 

    A sprinkle of chopped walnuts on top of the cake adds a nice finishing touch. Loaf cakes make for low maintenance decorating but look pretty all the same. 

    If you are on the lookout for a savory carrot recipe as well, Megan has a delicious roasted rainbow carrots recipe that would be perfect for any holiday table. 

    Gluten-Free Carrot-Zucchini Cake

    More Carrot Recipes

    Gluten-Free Carrot Oatmeal Cookies

    Oven Baked Carrot Fries

    Carrot Pie with Walnut-Oat Crust

    Gluten-Free Carrot Zucchini Cake (Vegan)

    Gluten-Free Carrot Zucchini Cake

    Gluten-Free Carrot-Zucchini Cake made with almond and white rice flour and topped with an easy cashew frosting. A delicious seasonal cake that is egg-free, vegan, and refined sugar-free! 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 390kcal
    Author: Tessa

    Ingredients

    • ¾ cup finely grated zucchini, squeezed of excess liquid
    • 1 cup finely grated carrots, squeezed of excess liquid
    • 2 flax eggs 2 tablespoons ground flaxseeds + 6 tablespoons warm water
    • ¼ cup coconut sugar 33 g
    • ½ cup white rice flour 88 g
    • 1 ½ cups almond flour 157 g
    • 2 tablespoons arrowroot starch cornstarch works too (23 g)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 4 tablespoons coconut oil, melted and slightly cooled
    • 1 tablespoon lemon juice
    • ½ cup maple syrup
    • 2 teaspoons pure vanilla extract I use Rodelle
    • ½ cup walnuts chopped, extra for topping

    Vegan Cashew Frosting

    • 1 cup raw cashews, rinsed soaked in hot water for 10 min
    • ¼ cup maple syrup
    • 2-4 tablespoons unsweetened almond milk
    • 1 tablespoon lemon juice
    • 1 teaspoon pure vanilla extract
    • 2 pinches of ground cinnamon

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan (8x4x2) with coconut oil or cooking spray. Line the loaf pan with parchment paper. 
    • Make your flax eggs in a small bowl and set aside for at least 5 minutes. Grate the zucchini and carrots, squeeze out the excess liquid, and set aside. 
    • In a large bowl, combine coconut sugar, white rice flour, almond flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, and ginger. Whisk to combine. Add flax eggs, coconut oil, lemon juice, maple syrup, and vanilla extract. Stir until mixture is evenly combined.
    • Fold in zucchini, carrots, and chopped walnuts. Transfer batter to prepared loaf pan. Shake gently side to side to even out batter. Bake for 40-50 minutes. A toothpick should come out almost completely clean and the center should be set. Allow cake to cool completely in pan on a wire rack. 
    • While the cake bakes, allow your cashews to soak in hot water for at least 10 minutes. Drain the cashews and rinse them. Transfer cashews to a high speed blender. 
    • Add maple syrup, almond milk (starting with 1 or 2 tablespoons, add more after blending if needed), lemon juice, vanilla extract, and cinnamon. Blend on high until smooth. Place cashew frosting in the refrigerator until it is time to frost.  
    • Use parchment paper flaps to remove cake from pan. Frost with cashew frosting or other desired frosting and top with additional walnuts. Slice and serve.

    Nutrition

    Calories: 390kcal | Carbohydrates: 39g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 236mg | Potassium: 263mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2160IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Amber

      April 11, 2021 at 5:19 pm

      Hi there :)
      Any replacement for rice flour??

      Thanks!
      Amber

      Reply
      • Tessa

        April 12, 2021 at 9:22 pm

        Hi! I haven't tested it here, but sorghum flour or brown rice flour would probably be the best substitutes.

        Reply
    2. Uzhmaa

      February 24, 2021 at 9:49 am

      5 stars
      I just made this and it came out amazing! I replaced coconut oil with Sunflower oil, and coconut sugar with Brown sugar, still tasted amazing. Thank you ! :D

      Reply
      • Tessa

        March 03, 2021 at 2:20 pm

        That is awesome! Thank you!!

        Reply
    3. Uzhmaa

      February 24, 2021 at 3:57 am

      Hi can I use vegtable oil (sunflower) instead of coconut oil? That's just what I have :)

      Reply
    4. Lauren

      April 20, 2019 at 4:26 pm

      Tessa this looks and sounds delicious!! Carrot cake is my favorite, but I love your twist on it by adding zucchini too!

      Reply
      • Tessa

        April 27, 2019 at 4:42 pm

        Carrot cake is one of my favorites too. :) Thanks so much, Lauren!!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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