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 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.
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
- 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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