Learn How To Make Vegan Carrot Cake that is perfectly moist and rich in flavor. A healthy gluten-free and SOS-free recipe. Instead of using granulated sugar, it is sweetened with dates, bananas, and raisins. Spread with a healthy sweet white bean frosting, or serve on its own.
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💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free - made with nutritious oat flour
- Refined sugar free and oil free
- Whole Foods Plant Based
- Healthy vegan baking
👩🏽🍳 How to make vegan carrot cake
Making a healthy vegan and gluten-free carrot cake from scratch could not be easier!
- Simply start by soaking your dates in hot water to soften them. Once soft blend in a food processor or high-speed blender until a smooth, thick paste has formed.
- Add wet ingredients and pulse a couple of times to combine with date paste.
- Mix dry ingredients in a bowl, then add your wet ingredients to form a batter.
- Fold in your shredded carrot and bake! No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit.
Details, such as baking time and temperature, below in the recipe card.
🥣 Storage
The cake will keep for up to two days in an air-tight container at room temperature and tastes even better the day after it’s made. If you want to store it longer, place it covered in the fridge for up to five days. It also freezes well.
❄️ How to freeze
Place on a sheet in the freezer for three to four hours, until solid. Then transfer to a freezer-safe bag or container. It keeps fresh for up to 3 months. Label with the date of freezing. Thaw in the fridge overnight, or heat up in the microwave in short increments.
📖 Recipe
How To Make Vegan Carrot Cake - gluten free
Equipment
- 8-inch square baking pan (Ø 20cm x 20cm), food processor or blender
Ingredients
Wet Ingredients
- 360 ml unsweetened plant milk (1 ½ cups - 4.5 oz)
- 130 g whole dates, pitted
- 40 g raisins (¼ cup - 1.3 oz)
- 1 small banana, sliced (3 oz)
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
Dry Ingredients
- 200 g oat flour (1 ½ cup - 7 oz)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (sub: pumpkin spice)
Others
- 150 g shredded carrot, around 1 big carrot (3 cups - 5.3 oz)
- 50 g chopped walnuts, or other nuts of choice (½ cup - 1.7 oz)
- 1 batch Sweet White Bean Frosting*
Instructions
- Preheat the oven to 180°C / 350°F. Line baking pan with parchment paper (or use a silicone baking pan).
- Combine all wet ingredients: plant milk, chopped dates, raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened. Add oat flour to a separate bowl. Stir in other dry ingredients: baking powder, cinnamon, baking soda, and nutmeg (or pumpkin spice).
- Transfer the soaked wet ingredients to the blender, or food processor. Cover and blend until smooth. Add blended wet ingredients to dry ingredients. Stir until fully combined. Fold in the carrots, and nuts (if using).
- Spread the batter into a prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with sweet white bean frosting.
Video
Notes
This recipe is inspired by Forks Over Knives' Carrot Cake recipe. For more whole-food plant-based meals and baked goods, browse our wfpb recipe page.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
As a new mom it’s nearly impossible to find the time to bake or even cook…but I always try my best to make some food prep freezer items to quickly grab and go. I look for wholesome ingredients in recipes that nourish my exhausted body. This recipe is exactly that! So delicious and I did make the white bean frosting to go on top- I added lemon zest and juice to get that tangy cream cheese like flavor.
Hi Rachel, thank you so much for trying this carrot cake recipe! I am happy to hear it was a hit - love the added lemon zest. What a great idea!