Carrot Bento Cake

Carrot Bento Cake

Bake, Frost, Celebrate: Mini Vegan Gluten-Free Carrot Cake for One (or Two!)


Calling all carrot cake lovers with dietary restrictions, rejoice! This recipe is for a delightful mini vegan gluten-free carrot cake, perfect for a single serving or sharing with someone special. It's all the deliciousness of classic carrot cake, made with wholesome ingredients and baked in a cute 12cm pan, ideal for a bento box or afternoon treat.

Ready to bake and frost your way to carrot cake bliss? Follow along!


  • For the Cake:
    • 165g Gluten Free Flour 
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ground ginger (optional)
    • 1/4 tsp salt
    • 150g granulated sugar
    • 90ml Coconut Oil
    • 90ml vegan milk (almond or cashew work well)
    • 1 Tbsp Apple Cider Vinegar
    • 1t Vanilla
    • 1 cup grated carrots
    • 1/4 cup chopped walnuts or pecans (optional)
  • For the Vegan Vanilla Frosting (optional):
    • 80g block vegan butter, softened
    • 30ml non diary milk 
    • 260g powdered sugar
    • 1 tsp vanilla extract
    • Pinch of salt


  1. Preheat your oven to 350°F (175°C). Grease and flour your 12cm cake pan or line it with parchment paper for easy removal.

  2. Whisk together the dry ingredients: In a medium bowl, whisk together the gluten-free flour blend baking powder, baking soda, spices, and salt.

  3. Mix the wet ingredients: In a separate bowl, combine the sugar, milk, vinegar, vanilla and oil. Whisk until smooth.

  4. Combine wet and dry: Add the wet ingredients to the dry ingredients and fold gently until just combined. Don't overmix!

  5. Fold in the goodies: Gently fold in the grated carrots and chopped nuts (if using).

  6. Bake it! Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool completely: Let the cake cool completely in the pan before frosting. This will take about an hour.

  8. Frosting time! (optional): While the cake cools, whip up your vegan cream cheese frosting. Cream together the softened vegan cream cheese and butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and salt, beating until smooth and spreadable. Adjust the amount of powdered sugar for desired frosting consistency.

  9. Frost and decorate: Once the cake is cool, frost it as desired. Get creative with swirls, piped designs, or a simple spread. Decorate with a sprinkle of chopped nuts, a vegan chocolate drizzle, or a dusting of cinnamon for an extra touch.

There you have it! A delightful mini vegan gluten-free carrot cake, perfect for satisfying your sweet tooth. Enjoy it as a delightful afternoon treat or pack it in your bento box for a delicious on-the-go snack.


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