Vegan Carrot Zucchini Cake made with almond and white rice flour, finished with a creamy cashew frosting. This seasonal loaf is egg-free, gluten-free, and refined sugar-free—moist, warmly spiced, and perfect for showcasing zucchini and carrots.
I love how vegetables add natural sweetness and moisture to baked goods. Grated zucchini keeps this loaf tender, while carrots bring color, texture, and extra nutrients.
Paired with warming spices and a silky cashew frosting, this cake is an easy way to enjoy zucchini season or to sneak more veggies into a dessert. It’s simple to make and uses pantry-friendly, wholesome ingredients.
Why you’ll love this recipe
- Wholesome ingredients and a balanced treat
- Simple, straightforward method
- Vegan, gluten-free, and free of refined sugar
Ingredients and substitutions
Below are key ingredient notes. The full ingredient list and exact measurements are in the recipe card.
Almond flour gives the loaf a tender, slightly nutty crumb and adds protein.
White rice flour contributes starchiness that helps bind and create structure.
Arrowroot starch or cornstarch lightens the texture and improves binding in gluten-free baking.
Ground flaxseed mixed with water forms a flax “egg” that works as an egg replacer and binder.
Coconut sugar adds a mild caramel note without using refined sugar.
Maple syrup deepens the flavor and sweetens naturally.
Lemon juice brightens the batter and balances sweetness.
Zucchini and carrots are both grated and squeezed to keep the cake moist without becoming soggy.
Walnuts add crunch and a classic carrot-cake element.
Raw cashews blend into a dairy-free maple frosting that mimics creaminess without dairy.
Step-by-step instructions
Before you start: Preheat the oven to 350°F (175°C). Grease an 8x4x2-inch loaf pan with coconut oil or cooking spray and line it with parchment. Make the flax eggs (mix ground flaxseed with warm water) and let them rest at least 5 minutes.
Step 1: Grate the zucchini and carrots, then squeeze out excess moisture. Set aside.
Step 2: In a large bowl whisk together the dry ingredients: coconut sugar, white rice flour, almond flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, and ginger. Add the flax eggs, melted coconut oil, lemon juice, maple syrup, and vanilla; stir until evenly combined.
Step 3: Fold in the drained zucchini, carrots, and chopped walnuts. Transfer the batter to the prepared pan, smoothing the top and shaking the pan gently to settle the batter. Bake in the center of the oven for 40–50 minutes, until a toothpick inserted in the center comes out nearly clean and the center is set. Cool completely in the pan on a wire rack.
Step 4: While the cake bakes, soak raw cashews in hot water for at least 10 minutes, then drain and rinse.
Step 5: Blend the soaked cashews with maple syrup, 1–4 tablespoons unsweetened almond milk (start with 1–2 and add more for consistency), lemon juice, vanilla, and a pinch of cinnamon until smooth. Chill the frosting until ready to use.
Step 6: Use the parchment flaps to lift the cooled loaf from the pan. Frost with the cashew frosting and sprinkle extra chopped walnuts on top. Slice and serve.
Recipe tips
- Make the cashew frosting ahead—chill it so it firms up slightly before spreading.
- Always squeeze excess liquid from the grated zucchini and carrots to avoid a gummy texture.
- Use a box grater for quick, even shredding.
Serving suggestions
This moist carrot-zucchini loaf is versatile. Try it with any of the following:
- Fresh berries for brightness
- Date caramel sauce for extra sweetness
- Chopped nuts for crunch
- Dairy-free whipped cream for an indulgent touch
- Vanilla ice cream for a classic dessert pairing
FAQs
No need to peel zucchini before grating. The skin breaks down during baking and adds color and nutrients.
Yes. Cool the unglazed cake completely, wrap it tightly in plastic wrap, and place it in an airtight freezer-safe container for up to three months. Thaw in the refrigerator or at room temperature before frosting.
More zucchini recipes
-
Vegan Carrot Zucchini Cake (Gluten-Free)
-
Healthy Baked Zucchini Tater Tots (Gluten-Free)
-
Gluten-Free Chocolate Zucchini Cake
-
Vegan Breakfast Hash
Love this recipe? Consider leaving a 5-star rating on the recipe card and share your feedback in the comments!
📖 Recipe
Gluten-Free Carrot Zucchini Cake
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 flaxseed + 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 (or cornstarch, ~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
- ½ cup chopped walnuts, plus extra for topping
Vegan Cashew Frosting
- 1 cup raw cashews, rinsed and soaked in hot water for 10 minutes
- ¼ cup maple syrup
- 2–4 tablespoons unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 2 pinches ground cinnamon
Instructions
- Preheat oven to 350°F. Grease and line an 8x4x2-inch loaf pan with parchment.
- Make flax eggs and let rest 5 minutes. Grate zucchini and carrots, then squeeze out excess liquid.
- In a large bowl whisk coconut sugar, white rice flour, almond flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, and ginger. Add flax eggs, melted coconut oil, lemon juice, maple syrup, and vanilla; stir until combined.
- Fold in zucchini, carrots, and walnuts. Transfer batter to the pan and smooth the top. Bake 40–50 minutes until a toothpick comes out nearly clean and the center is set. Cool completely in the pan on a wire rack.
- While the cake bakes, soak the cashews in hot water for 10 minutes, drain, and rinse. Blend cashews with maple syrup, almond milk (start with 1–2 tablespoons), lemon juice, vanilla, and cinnamon until smooth. Chill the frosting until ready to use.
- Lift the cooled loaf from the pan using the parchment flaps, frost with cashew frosting, sprinkle extra walnuts, slice, and serve.
Nutrition
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