GLUTEN-FREE VEGAN CARROT CAKE WITH PECANS

Collaboration with Viljatuote. Gluten-free vegan carrot cake with pecans is a scrumptious fluffy cake perfect for fall and winter. It has the best warming spices and sweet caramelized pecans to make it even cozier.

Gluten-free carrot flour mix

What is the most special part of the cake is the flour mix I use: it’s a new gluten-free flour mix from my absolute favorite gluten-free flour brand Viljatuote. This carrot flour mix is fiber-rich, rustic and has a bit of crunch from sunflower seeds. Here are the ingredients: rice flour, wholegrain rice flour, wholegrain teff flour, sunflower seeds, corn flour (GMO-free), corn grits (GMO-free), dried carrot (2.5%) and psyllium.

Viljatuote flour mixes

Viljatuote flour mixes contain a few different flours. The combination of flours is carefully selected to produce the absolute best quality. This carrot flour mix works well in cakes, muffins and also in savory baking such as bread and rolls. I bet it would be tasty in any pie or tart, too.

If you live in Europe, you can order these flour mixes too! By the way, these flours are not expensive, only about 3 euros per 500 gram package.

The store is in three languages (in addition to Finnish).

Viljatuote online store in:

English

German

French

You can either make this gluten-free vegan carrot cake with pecans as a  one-layer cake or two-layer cake. Either way it tastes amazing, because it is very moist and works well even as a thicker cake.

Use any berries or fruits to decorate the cake. I used sweet organic grapes, which were not only tasty but also very beautiful as a color contrast to the cake.

Now let’s bake a cake ♥

ps For flour I like to use gram measurements. When using a scale and gram measurements there is no danger of getting the ingredient ratios wrong. I also have an estimate US cups and a deciliter or milliliter measurement, but grams are always the most accurate. Amazon sells food scales (with gram measurements) for less than 20 USD. The brand I use is Soehnle, and the scales cost a bit more (30-50 USD), and the quality is very high. I’ve used the same scale for years. (not sponsored, this is just a recommendation)

pps If you’re looking for another fall inspired gluten-free vegan recipe, I think you would love this gluten-free vegan chai apple pie.

Gluten-free vegan carrot cake with pecans

Tiina @myberryforest

Gluten-free vegan carrot cake with pecans is a scrumptious fluffy cake perfect for fall and winter. It has the best warming spices and sweet caramelized pecans to make it even cozier. I use a springform pan appr. 20 cm / ~8 inches in diameter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine gluten-free, vegan

Servings 10

Ingredients

  

Carrot cake

• 200 grams ( ~3,5 dl or 1,5 cup grated) carrots
• 195 grams / ~3 dl or 1,3 cups gluten-free carrot flour mix from Viljatuote
• 60 grams / ~1,5 dl or 0,6 cups almond flour If you don't have almond flour, you can blend almonds into very fine flour.
• 150 grams / ~2 dl or 0,8 cups sugar. I used 80 grams of caster sugar and 70 grams of brown sugar. I recommend using this mixture as it gives a lovely caramelly flavor to the cake.
• 1,5 tsp baking powder
• 0,5 tsp baking soda
• 2 tsp ground Ceylon cinnamon
• 1,5 tsp ground (green) cardamom
• 0,5 tsp ground clove
• 0,5 tsp salt
• 2 dl (200 ml) / 0,8 cups plant-based milk such as oat milk I find oat milk for coffee works well in baking, because it's creamier than regular oat milk.
• 150 grams / 1,5 dl (150 ml) or 0,6 cups plant-based natural yogurt Any yogurt should work. I use either natural oat yogurt or natural soy yogurt.
• 1 dl (100 ml) / 0,4 cups neutral oil

Caramelized pecans

• 100 grams pecans
• 1/4 cups maple syrup
• pinch of salt

Frosting

• 2 dl (200 ml) / 0,8 cups plant-based cream for whipping (this measure is before whipping when the cream is still liquid)
• 1/ 3 cups plant-based natural yogurt
• Decoration: any berries or fruits of the season or just the frosting!

Instructions

 

• Preheat oven to 180 C / 356 F.
• Line a springform pan with parchment paper or grease the pan well both sides and bottom.
• Grate carrots on the smallest (or medium) hole of the grater.
• Mix dry ingredients together. Add plant-based milk and yogurt, oil and carrots. Mix until fully combined.
• Pour batter into the pan and bake for about 45-50 minutes or until toothpick test comes out clean.
• Let cool before cutting the cake.
• Whip up the frosting.
• Chop pecans and place them in a dry pan. Toast them in high heat until they become slightly browned. Be careful not to burn them. Lower the heat and pour maple syrup on top of pecans. Mix well and pour the caramelized nuts into a plate or on parchment paper to dry.
• Cut the cake in half and spread about 1/3 of the frosting inside the cake.
• Crumble the pecans on top of the frosting and place the second layer on top.
• Decorate the second layer with the rest of the frosting and fruits and berries. Enjoy!

Keyword caramelized, carrot cake, gluten-free, pecans, vegan