The Ultimate Allergy-Friendly Vegan Gluten-Free Carrot Sheet Cake with Maple Cream Cheese Frosting

Welcome to the secret behind a truly divine, effortlessly smooth carrot cake! My signature trick? Blended carrots. This simple technique delivers all the rich, natural flavor and vibrant color of carrots without any of the challenging, fibrous texture often found in traditional recipes. Once you experience this silky smooth perfection, you’ll never look back. Topped with a generous layer of luscious maple cream cheese frosting, this vegan and gluten-free carrot sheet cake is designed to delight a large crowd while being incredibly inclusive. Best of all, this allergy-friendly masterpiece is completely free of gluten, dairy, eggs, peanuts, and tree nuts, making it a safe and delicious treat for nearly everyone.

Why This Vegan Gluten-Free Carrot Sheet Cake Will Become Your New Favorite

Let me confess: I wasn’t always a carrot cake enthusiast. While I’d never refuse a slice of cake, especially one generously slathered with cream cheese frosting, it was rarely my first choice. My main issue? The shredded carrots. I genuinely enjoy carrots, but their fibrous texture in a cake always seemed jarring. I craved a uniformly soft and tender cake, not one where flecks of carrot would stubbornly get stuck in my teeth, disrupting the smooth enjoyment. This textural challenge was a deal-breaker for me, preventing carrot cake from reaching its full potential in my dessert hierarchy.

That’s when inspiration struck! I decided to put my high-powered blender to good use. By blending the wet ingredients along with the raw carrots, I discovered a game-changing technique. This method creates an incredibly silky smooth batter, ensuring that the carrot’s flavor and moisture are perfectly integrated without any unwanted texture. Problem solved! Now, I have another beloved cake to add to my repertoire, and honestly, that might be the only problem left – I truly don’t need more favorite cakes tempting me daily. But for this carrot cake, I’ll make an exception, and I’m confident you will too.

Customizing Your Carrot Cake: Gluten-Free & Vegan, or Just Vegan?

This recipe is a marvel of adaptability. If your dietary needs don’t require a gluten-free option and you’re comfortable using conventional wheat flour, the modification is remarkably simple. Just swap out the gluten-free flour blend for an equal amount of regular all-purpose flour. When doing so, you can also omit the xanthan gum, as it’s typically used in gluten-free baking to provide structure. With this easy adjustment, your cake will still be entirely dairy-free and egg-free, preserving its delightful vegan integrity. It’s a fantastic way to enjoy this moist and flavorful carrot cake, tailored perfectly to your preferences.

Demystifying Gluten-Free Flours for the Ideal Carrot Cake Texture

Achieving the perfect texture in gluten-free baking often comes down to the right flour blend. For this recipe, I highly recommend my homemade gluten-free flour blend. It consistently yields a wonderfully tender crumb that truly elevates this cake. However, if you’re in a pinch or prefer the convenience of a store-bought option, look for an all-purpose baking blend that predominantly features a combination of rice flour, potato starch, and tapioca flour. These grains work synergistically to mimic the structure and lightness of wheat flour.

A crucial tip for store-bought blends: always check the ingredient list for xanthan gum. Many commercial gluten-free mixes already include it, so if yours does, there’s no need to add it separately to this recipe. Overuse of xanthan gum can lead to a gummy texture, which is precisely what we want to avoid. While some gluten-free recipes utilize almond flour, we steer clear of it due to nut allergies in our family, making our recipe safe for others with similar concerns. And while oat flour can be excellent in certain applications, I generally prefer my specific blend for this cake because oat flour can impart a distinct, sometimes detectable, flavor that I find distracts from the pure carrot cake experience.

The Irresistible Perks of Baking This Carrot Cake as a Sheet Cake

Opting for a sheet cake format offers a multitude of advantages that make baking and serving a breeze. Firstly, sheet cakes boast a significantly quicker baking time compared to traditional layered cakes, meaning you can enjoy your delicious creation sooner. Secondly, the simplicity is unmatched – you only need one pan, typically an 18×13 inch jelly roll pan, eliminating the need for multiple round cake pans and the hassle of stacking layers. This thin cake cooks evenly and efficiently, perfect for busy schedules.

This gluten-free vegan carrot sheet cake is an excellent choice for virtually any special occasion or casual get-together. It’s particularly cherished in our home during Easter celebrations, but it’s equally suitable for birthdays, potlucks, or just a delightful weekend treat. Its generous size is ideal for feeding a crowd, and because it’s so comprehensively allergy-friendly, you can be confident that everyone present can partake and feel included – a truly priceless aspect of sharing food. In fact, my son adores it so much, it might just be his birthday cake this year!

Beyond convenience, sheet cakes also simplify the decorating process. Unlike the often-intimidating, multi-layered cakes that demand precise frosting techniques for their sides and tops, this down-to-earth sheet cake is incredibly easy to ice. You simply spread the frosting generously over the flat surface. And speaking of frosting – one of my favorite aspects of sheet cakes is the unparalleled cake-to-frosting ratio. There’s no delicate digging through inches of cake just to find a meager dollop of frosting. This cake is gloriously slathered in a thick, rich frosting that’s readily available in every single bite, ensuring maximum enjoyment without any extra effort.

Mastering the Maple Cream Cheese Frosting: A Vegan Delight

Let’s talk about the frosting, because this maple cream cheese frosting is truly out of this world. While a smooth cream cheese frosting is inherently fantastic, the subtle addition of maple syrup elevates it to another level. It imparts a delightful touch of extra sweetness and introduces a nuanced, warm flavor profile that perfectly complements the spiced carrot cake. I personally love making mine extra thick and luxurious, but you have the flexibility to adjust it. If you prefer a thinner consistency, simply whisk in a few splashes of rice milk (or almond milk or coconut milk, if those are suitable for your dietary needs) until it reaches your desired pourability.

My recommendation is to start without adding any liquid, especially since dairy-free cream cheeses can often be softer or “wetter” than their traditional counterparts. Begin with the recipe as written and then gradually thin it to your liking. And please, promise me you won’t reserve this incredible frosting solely for this carrot cake! This is a versatile, crowd-pleasing frosting that deserves to be enjoyed on everything from cupcakes and cookies to — dare I say it — a spoon straight from the bowl. It’s too good to be exclusive!

When it comes to selecting vegan cream cheese brands, I have a couple of go-to recommendations. For those who don’t have soy allergies, Tofutti is an excellent choice, offering a classic cream cheese texture and flavor. If you require a soy-free option, Violife is a fantastic alternative that performs beautifully in this recipe. Both brands deliver the creamy tang essential for a perfect cream cheese frosting.

Finally, if you’re looking for an alternative frosting solution, perhaps due to the cost or availability of vegan cream cheese, a classic buttercream is always a wonderful option. You can find a fantastic recipe for my vanilla vegan buttercream frosting, which is equally delicious and adaptable for this cake or any other dessert that calls for a rich, sweet topping.

Crafting an Egg-Free Carrot Cake with Flax Eggs

Creating an egg-free cake that doesn’t compromise on moisture and structure is key, and for this recipe, I prefer to use flax eggs as my go-to egg substitute. I’ve found that flax eggs (a simple mixture of ground flax meal and water) provide excellent binding properties and contribute beautifully to the moist texture of baked goods. They’re reliable and don’t impart any unwanted flavors, allowing the delicious carrot and spice notes to shine through.

Many other vegan bakers successfully use unsweetened applesauce as an egg replacer, and while I haven’t personally tested it with this specific carrot cake recipe, I believe it could work well if you’re unable to use flax eggs due to allergy or preference. If you decide to try the applesauce method, please do us all a favor and come back to leave a comment below! Your feedback will be incredibly helpful for future readers who are looking for alternative options. For those who can consume eggs, simply omit the flax eggs entirely and incorporate four regular large eggs into the wet ingredients for a traditional twist on this otherwise allergy-friendly cake.

Essential Ingredients for Your Allergy-Friendly Vegan Gluten-Free Carrot Cake

To create this incredibly moist, flavorful, and inclusive carrot cake, you’ll need a selection of pantry staples and a few specialized allergy-friendly ingredients:

Cake Ingredients:

Canola oil: Provides essential moisture and a tender crumb.
2 large carrots: The star of the show, blended for ultimate smoothness and flavor.
4 flax eggs: (4 Tablespoons ground flax meal mixed with 10 Tablespoons warm water) Our reliable egg substitute for a vegan bake.
Granulated Sugar: For sweetness and to keep the cake moist.
Gluten-free flour blend: Preferably my homemade mix, or a store-bought blend of rice, potato starch, and tapioca flour.
Cinnamon: Adds a warm, classic spice note.
Baking soda: Essential for leavening and a tender texture.
Vanilla extract: Enhances all the other flavors.
Xanthan gum: Provides structure and elasticity in gluten-free baking (omit if your flour blend already contains it).
Allspice: Contributes a complex, aromatic depth to the cake.
Salt: Balances the sweetness and amplifies flavors.
Baking powder: Another leavening agent for a light and airy cake.

Vegan Maple Cream Cheese Frosting:

Vegan butter: The creamy base for our dairy-free frosting.
Vegan cream cheese: Provides the characteristic tang and richness (see brand recommendations above).
Maple syrup: Adds natural sweetness and a unique, warm flavor profile.
Vanilla extract: A must-have for any delicious frosting.
Powdered sugar: For sweetness and achieving a smooth, thick consistency.
Rice milk (or other milk substitute of your preference): Used sparingly if you need to thin the frosting to your desired consistency.

Explore More Delicious Vegan Gluten-Free Cake Recipes

If you’ve fallen in love with this delectable allergy-friendly carrot sheet cake and are eager to explore more inclusive dessert options, you’re in luck! My kitchen is full of fantastic vegan and gluten-free cake recipes that cater to a variety of tastes and dietary needs. Here are some of my other favorite cake creations that I’m confident you’ll enjoy:

The BEST Gluten Free Vegan Chocolate Cupcakes
Gluten Free Vegan Double Cherry Chocolate Cake
Gluten Free Vegan Chocolate Zucchini Cake
Vegan Gluten Free Pumpkin Cake
Gluten Free Vegan Chocolate Texas Sheet Cake
Gluten Free Vegan Slow Cooker Chocolate Lava Cake
Vegan Gluten Free Red Velvet Bundt Cake with Sticky Marshmallow Ganache
Gluten Free Vegan Lemon Raspberry Streusel Cake
How to adapt a gluten-free box mix to make it vegan
Three ingredient gluten free vegan lemon cupcakes
Gluten Free Vegan Eggnog Cupcakes

Looking for an AIP (Autoimmune Protocol) carrot cake version? You might find this AIP carrot cake by Heart Beet Kitchen helpful.

Please note there are affiliate links in the recipe. I link to unusual ingredients so that you can either purchase them online (raise your hand if you’re an Amazon Prime shopaholic!) or, so you can easily see what I’m talking about.

The Ultimate Allergy-Friendly Vegan Gluten-Free Carrot Sheet Cake

Yield:
1 Jelly Roll Pan (approx. 24 servings)

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

With uniquely blended carrots for an incredibly smooth texture and perfectly spiced, this vegan and gluten-free sheet cake is truly divine. Topped with a thick, luscious maple cream cheese frosting, it’s guaranteed to please a large crowd. This allergy-friendly carrot sheet cake is completely free of: gluten, dairy, eggs, peanuts, and tree nuts (with an optional soy-free cream cheese choice).

Ingredients

FOR THE CAKE:
3/4 cup canola oil
2 large carrots, roughly chopped
4 flax eggs (4 Tablespoons ground flax seed + 10 Tablespoons warm water)
2 cups granulated sugar
2 cups gluten-free flour blend
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum (omit if your flour blend includes it)
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking powder
FOR THE MAPLE CREAM CHEESE FROSTING:
3/4 stick dairy-free butter, softened
3/4 of an 8 oz container of dairy-free cream cheese (see post for brand recommendations)
1 1/2 Tablespoons maple syrup (Grade A or B)
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted
Rice milk, or other dairy-free milk, if needed for thinning

Instructions

Prepare the Pan: Preheat your oven to 350 degrees F (175 C). Lightly grease and flour (using gluten-free flour) an 18×13 inch jelly roll pan. Alternatively, line with parchment paper for easy removal.
Blend Wet Ingredients and Carrots: In a high-speed blender, combine the canola oil, roughly chopped carrots, prepared flax egg mixture, and vanilla extract. Blend until the mixture is completely smooth and the carrots are fully pureed, ensuring no discernible pieces remain. This is the key to the cake’s smooth texture!
Combine Dry Ingredients: In a large separate bowl, whisk together all the dry ingredients: granulated sugar, gluten-free flour blend, cinnamon, baking soda, xanthan gum (if using), allspice, salt, and baking powder. Ensure they are well combined.
Mix Wet and Dry Ingredients: Pour the smooth blended carrot mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until everything is just combined and no streaks of dry flour remain. Be careful not to overmix the batter.
Pour Batter into Pan: Evenly pour the batter into the prepared jelly roll pan, spreading it to the edges with a spatula.
Bake the Cake: Bake for 15-20 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time is quick due to the sheet cake format, so keep an eye on it to prevent over-baking.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before attempting to frost it. This is crucial for the frosting not to melt.
Prepare the Maple Cream Cheese Frosting: While the cake cools, prepare the frosting. In a stand mixer or with a hand mixer, cream together the softened dairy-free butter and dairy-free cream cheese until well combined. Then, add the vanilla extract and maple syrup. Gradually add the sifted powdered sugar, beating on medium-high speed until the frosting is smooth and creamy. Note: Dairy-free cream cheese may not become completely smooth with butter until powdered sugar is added and beaten well; don’t be alarmed if it looks a bit lumpy at first!
Frost and Serve: If the frosting is too thick, add rice milk one tablespoon at a time until you reach your desired consistency. Once the cake is completely cool, generously spread the frosting over the top. Serve and enjoy! Store any leftover cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days, to prevent it from drying out.

Notes

Check out my other desserts for more allergy-friendly treats.

*Our family’s allergies, while severe and re-tested yearly, allow us to strictly adhere to what’s stated on product labels. I do not contact companies to inquire about ingredient derivations or potential cross-contact during manufacturing. If your allergies necessitate such detailed investigation, please undertake your own research. I cannot guarantee the safety of any specific ingredient for your individual needs; only you can make that determination. My aim is simply to share what works for our family.

**If you are preparing this cake for someone with food allergies, and you do not personally manage food allergies, I highly recommend having them review every single brand and ingredient you plan to use. This ensures they are comfortable with each component of the recipe. Additionally, it’s crucial to discuss with them best practices for avoiding cross-contamination in your kitchen to maintain a safe environment for their consumption.

Nutrition Information:

Yield: 24
Serving Size: 1

Amount Per Serving:
Calories: 273Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 213mgCarbohydrates: 37gFiber: 1gSugar: 27gProtein: 2g

Adapted from: Handle the Heat

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

LOOKING FOR OTHER ALLERGY-FRIENDLY CAKES? SEE SOME OF MY FAVORITES HERE:

Chocolate Sheet Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)

Gluten-free Vegan Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)

Slow Cooker Chocolate Lava Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)