Vegan Carrot Zucchini Cake made with almond and white rice flour and topped with creamy cashew frosting. This seasonal loaf is egg-free, gluten-free, and free of refined sugar—moist, warmly spiced, and packed with veggies.
I love how vegetables contribute natural sweetness and moisture to baked treats.
Zucchini stars in my favorite chocolate zucchini muffins, and when paired with carrot the results are especially tender and flavorful. This loaf is an easy way to celebrate zucchini season or to sneak extra veggies into dessert.
With warming spices and a silky cashew frosting, this cake makes a comforting dessert or special breakfast loaf.
Why you’ll love this recipe
- Healthy, vegetable-forward dessert
- Simple pantry ingredients
- Vegan, gluten-free, and refined sugar-free
Ingredients and substitutions
Below are brief notes on key ingredients. The full ingredient list and instructions follow in the recipe card.
Almond flour – Gives the cake a tender crumb and adds protein.
White rice flour – Adds starch to help bind the batter and improve texture.
Arrowroot starch (or cornstarch) – Lightens the crumb and helps with structure.
Ground flaxseed – When mixed with water it forms a flax “egg” that binds in vegan baking.
Coconut sugar – An unrefined sweetener that adds depth similar to brown sugar.
Maple syrup – Adds sweetness and caramel notes while keeping the recipe vegan.
Lemon juice – A touch of acid brightens the flavors.
Zucchini – Freshly grated and squeezed dry for moisture without excess liquid.
Carrots – Grated carrots pair beautifully with zucchini for texture and sweetness.
Walnuts – Provide crunch and a classic carrot cake touch.
Raw cashews – Blended into a smooth, dairy-free maple frosting in place of cream cheese.
Step-by-step instructions
Before you start: Preheat the oven to 350°F (175°C). Grease an 8×4 loaf pan with coconut oil or cooking spray and line it with parchment paper. Make the flax eggs and let them sit at least 5 minutes.
Step 1: Finely grate the zucchini and carrots, then squeeze out any excess liquid—this prevents a soggy loaf.
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 grated zucchini, carrots, and chopped walnuts. Transfer the batter to the prepared pan and gently level it. Bake 40–50 minutes in the center of the oven, until a toothpick comes out nearly clean and the center is set. Let the cake cool completely in the pan on a wire rack.
Step 4: While the cake bakes, soak the cashews in hot water for at least 10 minutes. Drain and rinse, then add to a high-speed blender with maple syrup, 1–2 tablespoons unsweetened almond milk (add more if needed), lemon juice, vanilla, and a pinch of cinnamon. Blend until silky smooth. Chill the frosting until ready to use.
Step 5: Use the parchment flaps to lift the cooled loaf from the pan. Spread the cashew frosting over the top and sprinkle extra chopped walnuts if desired. Slice and serve.
Recipe tips
- Make the cashew frosting ahead of time and chill; it firms up in the fridge.
- Be sure to squeeze the zucchini and carrot shreds well to avoid excess moisture.
- An ordinary box grater makes quick work of shredding the vegetables.
Serving suggestions
This moist carrot zucchini loaf pairs well with a variety of accompaniments. Try serving with:
- Fresh berries
- Date caramel sauce
- Extra chopped nuts
- Dairy-free whipped cream
- Vanilla ice cream
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 3 months. Thaw in the refrigerator 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? Please consider leaving a rating on the recipe card below and share your thoughts 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 tbsp ground flaxseed + 6 tbsp warm water
- ¼ cup coconut sugar
- ½ cup white rice flour
- 1 ½ cups almond flour
- 2 tablespoons arrowroot starch (or cornstarch)
- 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 walnuts, chopped (plus extra for topping)
Vegan Cashew Frosting
- 1 cup raw cashews, rinsed 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
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Preheat oven to 350°F. Grease and line an 8×4 loaf pan with parchment paper.
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Make the flax eggs and let rest 5 minutes. Grate zucchini and carrots and squeeze out excess liquid.
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Whisk together the dry ingredients. Add the flax eggs, melted coconut oil, lemon juice, maple syrup, and vanilla; stir until combined.
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Fold in zucchini, carrots, and walnuts. Transfer batter to the pan, level, and bake 40–50 minutes. Cool completely in the pan on a wire rack.
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Soak cashews in hot water for 10 minutes, drain, and blend with maple syrup, almond milk (start with 1–2 tbsp), lemon juice, vanilla, and cinnamon until smooth. Chill until ready to frost.
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Remove the cooled loaf from the pan using the parchment flaps, frost with cashew frosting, top with extra walnuts, slice, and serve.