The Wink Blog

Vegan, Gluten-Free Carrot Cake


Vegan, Gluten-Free Carrot Cake

Not many things scream "springtime" as Carrot Cake does. We're making this carrot cake in honor of all things Spring - flowers, carrots, healthy eating, and Mother's Day. This cake was a huge hit with vegans, and non-vegans alike. Let us know if you try this recipe out for your family this Mother's Day.



  • 3 flax eggs - 3 tablespoons flax, 1/4 cup hot water
  • 1.5 cups gluten free flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil
  • 1/2 cup almond milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup grated carrot
  • 1/2 chopped walnuts


  • 1 cup soaked cashews (preferably soaked overnight)
  • 1/4 cup almond milk
  • 1/8th teaspoon stevia
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F.
  • In a small bowl, make the flax "eggs" by soaking the flax with hot water for 5-10 minutes
  • In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. 
  • In a medium bowl, whisk together the flax egg, coconut sugar, coconut oil, almond milk, lemon juice and vanilla. 
  • Add the wet ingredients into the dry and mix. 
  • Finally, add in the carrots and walnuts to the batter.
  • Pour the batter into a greased cake pan and bake for 30 minutes. While it's baking, make the frosting! 
  • In a high powered blender or food processor, blend together all the frosting ingredients, gradually adding the almond milk until you get the consistency you desire. 
  • Once the cake is finished cooking and has cooled completely (can stick in the fridge for a bit), frost with our cashew frosting! Serve immediately with a couple of scoops of Cinnamon Bun Wink! 

NUTRITIONAL INFORMATION: 1/16th of Cake with 1 scoop Wink

Calories - 223

Fat - 13.7g

Carbs - 22g

Fiber - 3.3g

Sugar - 7.1g

Protein - 5.4g


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