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.
💡 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
This recipe is so easy to make! Simply soak your wet ingredients and mix up in a blender or food processor. Mix dry ingredients in a bowl, then add your wet ingredients and form into 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.
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.
How To Make Vegan Carrot Cake - gluten free
- 8-inch square baking pan (Ø 20cm x 20cm), food processor or blender
- 360 ml unsweetened plant milk (1 ½ cups - 4.5 oz)
- 130 g pitted and chipped whole dates
- 40 g raisins (¼ cup - 1.3 oz)
- 1 small sliced banana (3 oz)
- 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
- 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)
- 150 g shredded carrots, around 1 big carrot (3 cups - 5.3 oz)
- 50 g chopped walnuts, or other nuts of choice (½ cup - 1.7 oz)
- Sweet White Bean Frosting*
- 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.
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