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  • Makes 1 8-inch square cake
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Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. 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 five days and tastes even better the day after it’s made. It also freezes well. Spread with Vanilla Bean Frosting or serve on its own.

Recipe from straightupfood.com

By Cathy Fisher,

Ingredients

  • 1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice
  • 4½ ounces pitted whole dates, chopped
  • ¾ cup raisins, divided
  • ½ cup sliced ripe banana
  • 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
  • 1¾ cups regular rolled oats
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1½ cups finely shredded carrots
  • ½ cup chopped walnuts (optional)
  • 1 cup Vanilla Bean Frosting (optional)

Instructions

  • Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
  • Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
  • Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
  • Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).

Comments (223)

(5 from 111 votes)

Recipe Rating

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Samantha Lundy

Amazing cake. Do you know the nutritional information per serving?

Lisa, Forks Over Knives Support

Hi Samantha, Thank you for your feedback. We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!

Irene

Hello, is it possible to add the info about grams of each ingredient? This cake is so tasty, I’ve already made like 5 times! But every time I make it I struggle with all these cups 😭

Pamela

I made this last night to have after the stuffed cabbage & dinner rolls I made for supper. It was delicious. All of it was WFPB SOS free (Whole Food Plant Based no sugar, oil or salt.)

Grace

Nice I try it to bake

Bernice Barenscheer

I want to try this looks so delicious. Can I use Almond flour instead of Oats?

Lisa, Forks Over Knives Support

Hi Bernice, Almond flour is much denser than oat flour, so it's not an easy substitution and would require some experimentation.

Jamie H

This just came out of our oven. I used a round silicone pan that is 9 or 10 inches. It made a thin cake, and cooked in 35 minutes. We will have this for dessert tonight for our weekly dessert. We had to taste a tiny sliver and yum 😋 It's very moist and just sweet enough.

Robyn Friedberg

So so good!!!!!! Added cream cheese frosting and it was perfect!!!

Melinda

My husband's favorite, so have been searching forever for a vegan version that makes the grade. I made this today and it's fantastic! Thank you!

Linda

Cake from heaven! All good food ingredients. I followed the instructions closely. It is the Second time I’ve made it. The frosting I changed slightly. Instead of water I used oat milk, and I didn’t use as much as is indicated in the recipe because it would have been too sloppy.

Sumarie Wentzel

Can I make this with normal cake flour?

Jane

Does it need to be refrigerated? Can date syrup be used instead of dates?

Emer Garland

Any chance of giving the recipe in grams or ounces rather than cups please? Dying to make this!

Kim

Severe allergy to bananas can i use applesauce or?? Thanx

Isa

Been making this cake for years and it's one of my favourites! I've never tried to make it with frosting, but I really want to make it for my birthday coming weekend, in a proper round cake form. (and with the frosting) I have an 18cm round cake form I'm planning to use, but so far I've only used square pans, like most people describe in the comments aswell. Would anyone know if this influences the baking time and if so should I bake the cake shorter or longer than usual?

Sibel

What an amazing recipe! The frosting too. I used oat bran (240 grams) instead of oat flour and divided the cake in 2 and baked them for 40 minutes in two 6-inch silicone pans. This way, I did a 2-layer cake with the frosting. I used milk for the frosting and added it little by little, otherwise it would be too liquid. I omitted the raisins and put chopped dates instead to the cake mix. Just make sure to soak your dates and cashew when making the frosting, so it doesn't leave bits of cashews behind. This is definitely the BEST cake I've ever had. It's very creamy, moist, and perfectly baked. You could make a fortune making and selling these! :)

Sibel

I should specify, I used unsweetened vanilla almond milk, not dairy.

Danielle

Is there any way of omitting the baking powder? It burns my tongue somehow. Could I use a bit of vinegar to activate the baking soda?

Courtney Davison

Hi Danielle, While we haven't tested this out ourselves, from what we've seen online, yes, you should be able to use a little baking soda plus something acidic to replace the baking powder. You could do a half teaspoon baking soda plus 2 teaspoons white vinegar, or a half teaspoon baking soda plus 2 teaspoons lemon juice. If you give it a try, please let us know how it goes! Thank you, Courtney Davison Editor, Forks Over Knives

Kim

We loved this. Very moist and tasty. We served it with some nice-cream.

Dana O.

this is the best recipe ever! People cant believe it when I tell them no added fat, only fruit sugar, no wheat a plus for me and some friends! I subbed dried currants out for the raisins. D.O.

JackieG

Made this cake twice this month. First time it was perfect, second time (I think I got a little over confident) it was too moist on bottom. Next time I will carefully measure bananas (I think that was the problem) and cook for full 45 minutes (I only baked for 40 min the second time). I used that canned “cream cheese” frosting (which is actually vegan, but full of all kinds of other bad stuff) in a pinch for company. Like it without the frosting too! Can’t wait to see the look on my friends faces when they find out it is vegan, sugar-free, oil-free, lol!

Joann

This cake is stellar. Loved it and the frosting too. Next time I make it I’ll chill the frosting as I think I’ll be able to pipe it. I made this in two 6” cake pans and made it a layer cake.

Michelle

I love this cake. It was too sweet with the frosting, but I love it just as it is. I usually add more walnuts and carrots. It is good with apple and frozen mango too.

Elvina Jn Baptiste

I love this channel God bless you

Stephanie

This was a tasty, dense cake. Made sure the liquid blend was very smooth, and the oats were basically flour. Made it without the suspended walnuts or raisins (can't do the different textures). I ended up using butternut squash (peeled, scraped, and chopped fine in my magic bullet) because my carrots weren't good anymore. Frosting was also very good.

Linda

Everything about this cake is spot on. I did not add the frosting, although that was the plan. The cake stood well on its' own so I chose against the added fats and sugars. I served it to my non-plant based family and it was a hit with the whole group.

Astrid

Super yum. Even without frosting. Thanks for sharing.

Rhi

Perfect indeed!

Birtha

Mine finished cooking at bedtime. Should I leave it on the counter to cool all night or put it in the fridge. Just for future reference. I’m leaning toward cooling rack sitting on a plate with both covered somewhat with a plastic cover used in my microwave.

MMOm09

So, yes- it comes out dense-ish. The bottom does downright look like you cooked a pancake. It’s still pretty good- especially the day after, straight from the fridge. Initially it felt like the spices weren’t quite right, but after a night in the fridge it somehow became tastier. I made a cream cheese frosting by mixing Kate hill cream cheese w 1 tbsp of maple syrup (which I might sub w date syrup next time) and 1 tsp vanilla extract (which I would reduce to 1/2 tsp next time) along with a sprinkle of some cinnamon. I really like that the cake is sweetened without using even maple, and adding carrots is a nice way to sneak in some veg- I think this will make a nice grab and go breakfast when there’s no time for a proper one.

Tracy B

How would I incorporate crushed pineapple into this? I would love to try this for my birthday

S.H.

Pure Deliciousness!

Elizabeth

Excellent recipe. I love carrot cake and will make this many times I'm sure. Also, you can switch out walnuts and carrots for pineapple and pecans for a Hummingbird cake. A versatile recipe. Thanks!

SCosta

I made this cake yesterday and it turned out delicious. Very moist, sweet, but not over sweet. I served as dessert for friends that was visiting, and they loved as well. Thank you for the great recipe!

Nancy

How much in cup or less is 4 1/2 ounces of dates?

Zee16

Nancy, 4 ounces is half a cup. So 4 1/2 ounces is going to be a little over half cup.

Lorraine

Worst cake I’ve ever made or eaten . Heavy doughy and unappetising

Tammy Fairchild

My husband's favorite cake, is carrot cake. When we went plant-based, we thought that it was a thing of the past. We came across this recipe and tried it out. We had all the ingredients and made it as written. It is absolutely delicious! My husband is delighted, and we didn't even need to put frosting on. It was moist, and delicious, the flavors are amazing! It freezes incredibly well also! It is now one of our go to desserts. I am sharing the recipe with everyone I know! Thank you so much!

Jill Warren

this cake was delicious ! I didn't have cloves on hand but the flavour was really a stand-out. I didn't measure the banana and perhaps put too much in as it was overly moist- but I will know that for next time. I was looking for a cake that was low in fats and refined sugar and this one was perfect. I've recently had to go on a diet that is cholesterol reducing and this is perfect with no butter, no eggs, no, margarine, no coconut oil ! Instead it has all the good stuff ! Thank you

Roos

I never had such a good cake. My favorit

carol barnes

Delicious,moist and no way anyone would think it wasn't full of sugar and oil. I am looking for a no nut ,no oil,no sugar frosting that is as good as this cake. Thank you

Oksana

If wanted to use pineapple how much would I add? Thanks in advance.

Barbie

Best cake I have ever made and to top it off…it’s VEGAN!! Highly recommend.

Virginia Burkholder

I'm new to blant based whole foods. I'm a sugar junkie and I had to come to my senses. Anyway, at 73 I made my change and still need my desert fix. Today I made this very easy, delicious carrot cake. Recipe is easy to follow. I haven't made the frosting yet because I was out of cashews. But trust me. It's next on my list. And b.t.w. being on this change of eating in only 2weeks, I've lost 6lb. I'm so proud of myself and feel wonderful

leslie

I'm proud of you too, Virginia! Way to go!

Noobs

Wow that's awesome. Keep it up

Jodi

This was truly impressive. My husband and kids liked it, despite their taste buds being more wired for conventional desserts than mine are. This will be a regular in my house. . . Especially since I can totally justify having cake for breakfast under these circumstances

Haggith Nadav

This cake is amazing much loved in our household. One time I made it we were out of bananas so I put in some apple sauce and sweet potato.

Judy Mische

This is truly more of a bake oatmeal. It has a nice flavor, but is dense and heavy, so much so that I would not call it a cake in the traditional sense. That said, it has its place in our menu as a sweeter breakfast item or snack.

Jenn R

Made this last night and was very pleased with the results! The balance in sweetness and spice is very nice. The cake is moist but not mushy. I blended the wet ingredients in my Vitamix on the smoothie setting and everything was super creamy. I swapped applesauce for the banana since I’m allergic. I will definitely make this again.

Nicole

Literally made this at least 10x! It's delicious! I had a few people try this version against a store bought version and everyone chose this cake. So tasty!

Jackie

What are the macros in this recipe? Sounds delicious but curious about the carbohydrate, protein, fat percentages?

D.Blu

Can you use quick cooking oats, will the outcome be the same?

D.Blu

What about coconut milk?

Courtney Davison

Hi D., They’ll cook faster than regular oats, so you may need to adjust the cooking time to get the same textural result. We recommend going extremely easy on coconut milk in your diet, because it’s high in saturated fat. If you do use coconut milk, we recommend getting the beverage kind, which is lighter than the canned kind. Thank you, Courtney, editor, Forks Over Knives

Lisa Wise

Looks amazing! Can’t wait to make it

Ilene

I look forward to trying these healthy recipes.

Lauren

This is better than any carrot cake I’ve ever had in my life, and my non-vegan family was very impressed!

Jj

I see a lot of judgemental comments on this thread when someone is just asking for nutritional info. The forks over knives program is advertised for diabetic patients. Those of us on insulin need to know the exact net carb totals in order to eat any of these recipes. It’s quite time consuming and overwhelming when a recipe has a lot of ingredients. I would think if these recipes were done by nutritionists that it should be easy to publish.

chris r

You can find the nutritional info on the web site straightupfood.com.

Jenna Hymers

You can add all the ingredients and measurements to any calorie/nutrition app and then it tells everything.

Avinash

A 113g slice (1/8th of the cake with the recommended icing) came out to protein 7.7g, carbs 61.7g, fat 11.7g, alcohol from the vanilla extract 0.4g. I put all the ingredients in chronometer when I made it. Hope this helps.

Kristen C

This is a great cake cake!! I make it for my daughters first birthday so I took out the nuts and raisins and added crushed pineapple instead. . . Yum! Everyone loved it!

Elizabeth

How much pineapple?

Tappi

This is so good. It doesn’t taste healthy at all:) I made it into cupcakes. Baked for 25 minutes. I added a teaspoon of vinegar as suggested in the comments to help the baking soda. Will be making this often.

Jodi

Can I use almond flour for this to make it gluten free?

Tappi

It’s possible that it won’t bind together with almond flour. Oat flour has binding ability. Maybe try it and used a couple of flax eggs to hold it together.

Lynne

You can get certified gluten free oats - even oat flour.

Brooks

Rather than oats, I used whole wheat flour. Does that make it less "wfpb"? I live in Poland where the flour (especially whole wheat) is just ground wheat- no additives.

Paul

Whole wheat isn't less "wfpb". Some people just like to add gluten free on top of that, sometimes due to autoimmune issues. Just for your information, industrially milled wheat flour is rarely just wheat that has been ground and put into bags. The components inherently separate during the milling process. Whole wheat is just those components mixed back together without adding other things. On the downside this sounds like pure. On the plus side the flour will be more consistent because there won't be variation in the amount of each depending on the harvest.

Linda

Made this and I love it! It's a little time consuming to make but the results are worth it.

Lori

Delicious and naturally sweet with the dates.

Ms. Thai

Very delicious - no sweet like regular carrot cake. Very moist and full of texture.

Cori

Delicious. I used dried raspberries instead of raisins and added 1 heaped tsp ginger powder for a slightly varied flavour. This is my go-to carrot cake recipe.

Barb

This was a very simple and delicious cake. i just used a simple non vegan icing for ease but I will continue to use this cake recipe.

Ellie

Can you put the measurements in grams please? Online converters give conflicting answers sometime.

Sara

Omg - uh-MAZING! I will definitely make this for guests in the future!

Debbie

Its very good. However, would be great with nutritional facts. Calories important for me to know!

LP

just enter your ingredients into the myfitnesspal recipe app

Andrea

Made this over the weekend and it is outstanding - it is so moist and delicious you could skip the frosting but I did make the Vanilla Bean Frosting for it and it is the perfect complement (just a note on the frosting, I added a bit of soymilk to help blend). If you want a dessert for non-plant based eaters this is a great one - they will be amazed, it is so good, better than traditionally made carrot cake!

Mel

I made this in a 8” square dish, and it turned out great. I baked it for 40 minutes. The spices are spot on and make this cake so full of flavor. I made a frosting with firm tofu instead of cashews, and it turned out perfectly. However, the cake is so doggone delicious as is, no frosting necessary (but it’s nice to have on the side to add if you wish).

Neha

Hi! How much tofu did you use?

J

Hello! How long do you bake it if using a 9x13 pan? Recipe sounds great. Really looking forward to making it!

Megan Edwards

Hi J! We don't recommend using a different size pan as it will thin the batter and produce a much flatter cake. However, if you experiment with the size and enjoy the end product, let us know!

Haggith Nadav

I made it in a 9 x 13 pan but I used 1.5 times the quantities for everything. 8 x 8 pan is 2 liters and a 9 x 11 pan is 2.8 liters so we had more cake to enjoy! The 8 x 8 pan does not last very long on our house.

Jodi

H, Now that is good to know! I don't think it is going to last long around here, either

Sharen

Absolutely delicious, great without frosting and works well as a snacking cake. I make it often.

Jana

I am really impressed. Taste and texture is so good. I did use some lemon juice with the vanilla frosting. Will make this again .. allot

Cindy Cook

Absolutely delicious!

Michele

Amazingly delicious cake! I have never actually made the frosting, because the cake is so good on it’s own:) Reminds me of a Morning Glory muffin (without all the oil!)

Desiree Brandt

About how many calories are in a serving?

Nomzamo

May I substitute oats for rice flour?

Alex

Still in the oven… Just wondering though about the baking powder when there’s no apparent acidic ingredient like lemon juice or vinegar.

alex

Forgive me, I meant baking soda.

Brooks

I automatically put 1.5 tsp of vinegar in when I see "baking soda" listed as an ingredient. I also did that here.

Jennifer Vigo MS, RDN

it's always such a pleasure to see how something plant based can turn out well with out the traditional necessities of egg and dairy or added sugar. I made this into cupcakes/muffins. The timing was a guess - it was around 35 minutes for 11. I liked the texture and flavor better the next day. I was short on raisins, so just bumped up the banana and dates a bit, but I prefer the raisin flavor and chew. Did not use the frosting here, so definitely a great breakfast choice that way, but for party-dessert i would use a frosting . - Jennifer MS, RDN

Kelly

Great flavor but mine turned out gummy inside. I followed the recipe exactly.

James Michael

Hi, first time I made it same thing, so I used a 9”x13” pan for the second make and it was perfect! I’ve made this now 1/2 dozen times using the larger pan and it’s perfect! Family and friends love it…moist not gooey! Hope it helps

Lynne

I've been making this recipe for a couple of years and absolutely love it. It's my "go-to" recipe for making a b'day cake for even our non-vegan friends. Everybody loves how moist and delicious it is. I always double the recipe to make either two 8" square pans or a 9x13 pan (easier to decorate and write on) with adjusted baking time. I also make an easy icing with vegan cream cheese, icing sugar and almond flavouring. I figured it was about time I wrote a comment and was surprised when I looked at the recipe above that it calls for ground up oat meal. I've been using OAT FLOUR all this time. Works perfectly.

Nicole

Grinding oats in the blender as instructed in the recipe gets you to the same place - oat four. It’s just from scratch is all.

Mark Huddleson

I recommend not grinding the oats too fine (gives baked goods that "gummy" texture). A coarse grind works much better!

Emily

I’m pretty confused as to why this is called a “carrot cake” because no carrots are used at all within this recipe and it didn’t taste like a carrot cake….the cake tasted fine, but it wasn’t truly a carrot cake….

cindy meuse

It looks like it has 1 1/2 Cups finely shredded carrots in this recipe!

JJ

No carrot’s in the recipe? It’s the third ingredient from the bottom? 12oz’s! Hope that helps Emily.

Pineapple J

Wow! So delicious. Made twice and second time was even better…hint - I used a 9”x13”, parchment lined baking dish and the consistency was perfect, moist and firm throughout. My first make was in the 8” square, as recommended, the cake was good but gooey in the middle. Not bad, but like an undercooked brownie! Try the larger pan, try the recipe…you’ll love it! Lot’s of Easter Day complements. Here’s to healthy cooking! One delicious meal at a time.

Tamara Taylor

So glad I found this recipe and this site! It was perfect!

cindy meuse

It looks like there is 1 1/2 cups finely shredded carrots in this recipe!

Mary

I dont think u are looking at the recipe. There is 1/12 cups of grated carrot in there.

Dianne

How do you add the shredded carrots to the measuring cup to get the correct amount? Lightly added to the measuring cup or lightly packed or …..? Same question for banana slices? A mashed banana amount would give more consistent results, at least for me. I’m one of those folks who get stressed when information is not specific.

Birtee

For more consistent results while baking, always weigh the critical ingredients like the flour and the shredded carrots. Generally one and a half cups of shredded carrots should be packed in a cup, not lightly placed. Mine turned out to be about 75 g of carrots. Mine turned out slightly undercooked in the center. I will increase a star when I try it in the larger pan and turns out better.

Alison

This carrot cake is the best ever. It turned out perfectly and my guests for Easter all loved it too. I will definitely be making it again.

Haley smith

This recipe is incredible! Best carrot cake ever!

Tom

This came out soooo great! You would never know this cake is gluten free, oil free and vegan. Also sugar free. I did add 1/2 tsp salt to bring out the flavors, but otherwise followed the recipe. I have a large toaster oven that runs hot, so the cake was one in 20 minutes. Very tasty, sweet and moist without being overly so. Great recipe!

Emily

Delicious!!! I was worried about making this. Only my second vegan cake. It turned out great! I made it 2 days ahead and served it for Easter. Loved it! Will make it again. I doubled the recipe and made it in circle pans and stacked them for a double layer cake. Yum!!!

Terry

Anyone make these into cupcakes??? Wondering if there’s any adjustments to make.

Patricia

I made cupcakes, no substitutions needed. I baked them in silicone cups for 40 minutes at 350. This is a marvelous recipe.

Tina

Definitely better the next few days after it has been refrigerated. It was gummy when it first came out of the oven but it was better the next day.

Gina

This cake is AMAZING! Made it along with the Vanilla Bean Frosting for Easter and we LOVED it! So moist and the frosting is sooooo good.

Chris

Love this!

Martha Simmons

Please include calories or gram value. Most of us are on a 'counting' diet of some kind. Also please list possible substitutes in the recipe!

Denise

Martha - look at each of your ingredient labels and do the math. It’s not hard to figure out the nutritional content of what you consume without expecting it to be done for you.

hkd

Great recipe. I think you could fool nearly anyone who isn’t vegan who thinks they don’t like vegan recipes.

Jody

Martha, All foods can be enjoyed, without the need to count calories. That’s why you won’t be seeing as many recipes with nutritional facts;) Counting calories is restrictive and causes a lot of disordered eating…and can be very triggering for a lot of people. Registered dietician’s are recommending a mostly plant based whole foods diet ( using the word diet here, to describe a healthy eating lifestyle) it is recommended to eat intuitively without restriction. No more diet’s or calorie counting…yay!

Debi Alexander

I made this 2 days ago.It's delicious and so moist. My husband, who is not a vegan, said it was outstanding.

Beata Khoo

Did it first time, lovely. I would probably leave bit longer in oven but had it yesterday with friends and this morning finished off ;) Thank you for recipe

SandraM

This is such a great cake. Made exactly as directed, along with the frosting. Cake was moist and light. I put the leftover pieces in the freezer for emergencies. Lol.

Lorraine

What is the calorie count for the cake with and without the frosting per serving? Thank you!

MJ

I don’t think you’re going to find that information here . WFPB eating is not about counting calories.

Erin

Delicious flavors! This came out more brownie-esque than cake but still tasted amazing.

Laurie

Could you use date sugar instead of the whole dates?

Renee

This was really fantastic! Everyone loved it. It was a huge hit with the whole family. I love that it is only sweetened with whole fruit. I am definitely going to make this again. I would recommend making this cake.

Michele

Oat allergy in my house. What may I use as a substitute?

Hillary

Maybe chickpea flour?

AG

I would try brown rice flour

Tanya

I’d use buckwheat (I live with celiacs) but you could also use whole wheat groats of gluten isn’t a concern for you.

Jodi Renaud

I was going to try almond flour.

Noemi

I bet almond flour would be tasty!

Camille

Made this today and it is Excellent, Will be my go to dessert from now on. Super moist, super delicious and done with no flour or sugar that’s a win-win!

C. Turner

Absolutely phenomenal flavor! I agree with the folks that advised using a pan larger than 8".

Mary Salmon

Do you have nutritional values?

Jen S.

I’m not a frosting person and this cake is perfect for that! This recipe surpassed my expectations.

Joan Miller

Can i substitute whole wheat pastry flour for the oat?

LJ

Could I use oat flour instead of rolled oats? If so, what would be the quantity adjustment?

Kim

I am allergic to bananas. Looking for a substitute. Thanks Kim

Michele Machere

We had no bananas and used apple sauce instead! It came out delicious

Karen

I made this yesterday with oat flour. I replaced about 1/8 th cup less flour than the amount asked for the rolled oats. It came out great!

Kim

I am allergic to bananas. Looking for a recommended substitution. Thanks!

Kathleen

Applesauce, but thinking liquid would need to be decreased a bit, possibly try a tablespoon or so of oat flour.

Monica

Turned out moist and perfect. Totally yummy! Even non-vegan husband loved this!!

Debbie

It was delicious

Stephanie

Awesome. Super delicious

Jackie

Totally impressed!!!

Nancy Spotts

Cake smelled good while baking. Cake was moist and tasted wonderful.

Amiee

I’m making this in advance for the holidays - does it need to be refrigerated? Perhaps wait to frost and just keep the vanilla bean frosting refrigerated?

Maria

Perfect! My house smells wonderful! Thank you for the recipe.

Beth

Would 4 1/2 ounces if dates be 1/4 cup? 1/2 cup ? Or????

Denise

You weigh them on a food scale

Mike

0.5 cup. Takes 10 seconds to google it. Faster than asking a question on this forum and waiting for an answer (facepalm emoji).

Wendy Huss

Wonderful cake! We have made it several times. It always is delicious. Everyone to which we have served it has loved it. We don't change the recipe at all.

Rebecca

Tip I noticed on - https://www.straightupfood.com/blog/2012/04/22/carrot-cake-donuts/ : 4 ounces pitted dates (7 to 8 Medjools or 14 to 16 Deglet Noor), chopped.

Eli

Does anyone know, how much water I need to add in order to create the vanilla bean frosting?

Sarah

Did you have to make more icing if it was placed in a bigger baking dish? If so, how much more? Thanks!

Denise

Is this suppose to be mushy? Baked for 55 mins & it’s still mushy

Julius

Hi Denise, I often make bread with a “wet” dough. The trick is to use a high temperature to help it rise and set. Otherwise it can be very heavy and gluggy. I set my oven to 220C and bake for 45-55 minutes checking the top for spring towards the end. 350F is about 175C. Perhaps the oven temperature isn’t as high as you think? I just came across this recipe and saw your comment. I had lots of trouble with my bread until I increased my oven temperature. Since then they come out beautifully every time. I also find it best to let my bread cool on a wire rack and then sit in the fridge for at least one day to help the crumb set. Hope this helps. Looking forward to giving it a go. Btw my breads are 50:50 grain and legume and easily customised to be gluten free. So every slice of bread is a whole protein snack. Go plant power!

N.Carr

This extraordinary recipe is always a hit!

Lina Leon

Hi, would love to try your bread recipe it sounds nice

Peter

But this is not bread and carrot cake is supposed to be a bit juicy/wet inside. Other than that, tnx for the tip.

irene mees

Hi Julius, could you share your bread recipe? Recently, I cannot have glutten - and I miss bread! Your sounds full bodied - which I prefer. thanks!

Joy

This was incredible!!!!! I was SO impressed really as was the birthday boy! This is a keeper all the way around!! THANKS for whoever put this together!

Craig Guilfoyle

Fabulous recipe even better taste.

Craig Guilfoyle

Made this today & I’m no kitchen handy chef but this recipe is awesome and the end result is a fabulous tasting moist rich cake.

Tania Southwell

I didn't have the right sized baking dish so used what I had, which was an 8" ring cake pan. Maybe because it wasn't big enough, and even though I kept it in the oven 20 minutes longer, the cake turned out gluggy on the inside. Outside felt great. So after I cut a piece hours later and found it undercooked, I put it back in the oven for another 1/2 hr! The next morning I cut it up and still found it gluggy?? Is that how it is supposed to be or because of the oats? or maybe I threw in the whole banana instead of 1/2 a cup? Anyway it smells great! Will try the recipe again with the right sized pan and no deviation from the original recipe!

N.Carr

Did you remove it from the pan after 15 minutes cooling? I always do that, and the steam that pours out of the cake makes me wonder how mushy it would be if all that steam were trapped inside.

Candace M

I think if you whip the oat flour in the liquid it could become gooey. I would fold in the oat flour gently at the end.

Joy

Going to make this for my son's birthday. All ingredients are listed in cups and teaspoons except dates. So I'm guesstimating that 4½ ounces pitted whole dates, chopped = 1/2 cup or 3/4 cup? Thanks in advance!

Julianne

I made this today, and I am in no way a great chef or baker and I was surprised at how nice this turned out. Next time, I will cut back on the dates on both the cake and icing as I find it just a little too 'datey' for me, otherwise, this is going to be a regular for me. Thank you for sharing this recipe :)

Kathleen Kastner

Delicious recipe, definitely a keeper! It reminds me of the Pumpkin Pie Squares recipe. Thank you!

Michelle

Made the cake and the frosting and it was absolutely delicious!!

Ana Maria Rivera

Made this vegan carrot cake and it was delicious seven without the vanilla frosting Amazingly simple and healthy❤️

Adrienne

Is there an alternative to using rolled oats? Psyllium Husks? Almond flour or coconut flour?

Candice

We need a frosting recipe!!!

Tania Southwell

I make one with a 400ml can of coconut cream, 1 cup of raw cashews, some dates (however sweet you like), one ripe banana and a dash of natural vanilla essence. Blend it all up till creamy and refrigerate before use. It is absolutely yummy, but I use it occasionally and sparingly because it is such a concentrated fat...and the coconut cream is not a wholefood.

RaeAnn Moldenhauer

In the list of ingredients it has the frosting listed in blue. Click on it for the recipe.

Natalie

Hi, if I already have oat flour, how much should I use? Thank you

Linda

From what I read, it's about the same amount.

David

Looks amazing!! Does somebody know how long it can last? Thanks in advace

Kim

It's my tradition now to make this cake every year on my birthday. I follow the recipe exactly and it tastes best the 2nd day after the flavors are mixed.

Tricia

What other type of nut could I use for the frosting? I’m allergic to cashews.

Beth

I haven’t tried this one yet but it looks delicious - and uses macadamia nuts instead of cashews. https://www.forksoverknives.com/recipes/vegan-sauces-condiments/macadamia-vanilla-frosting/

Viktoria

What other GF flour can i use, instead of oats? Thank you

Scott

This has become a favorite for me! And its an important part of satisfying my sweet tooth as I try to transition to a PBWF diet. I'll start off by saying, I LOVE Carrot Cake! It's my favorite desert and this recipe is really good, very moist and tastes good. I did alter the recipe a little and instead of 1 tsp of Nutmeg, I only do 1/2 tsp... two tsp made the taste a little strong for me. I make this on Sunday's and then eat a piece or two everyday all week. It's that good! Plus, it keeps me from searching for snacks and sweets. Last thing I will say is, I have horrible acid reflux and I'm on the max dose for medication and I still struggle with it. Sweets usually set it off but not this! I can eat as much as I want with no problems. Thanks FOK!

Elvia

Lo hice para El cumpleanos de mi Hijo y le encanto me lo pidio tres dias seguido gracias por la receta me gusto muchi

Melissa

So delicious! One of few whole foods, plant based cake recipes I've seen that does not include flour/coconut sugar/etc. My omnivorous husband with a sweet tooth couldn't get enough of it. Icing was amazing as well!

Kelly yoder

Top notch

Roseann Magda

Easy to make, and oh! so delicious! It is rich, dense and moist. I gave slices to my two neighbors, one semi-vegan, and one omnivore, and they both loved it. This recipe will go into my regular rotation.

Alison

Think this recipe is delicious and super simple. I made it without the frosting for a little bit healthier option. Loved the texture, very thick, almost banana bread texture. Recommend

Rachel

When you say ounces of dates, are you referring to 4 oz as in 1/2 cup or to way out 4 oz of dates ?

Scott Lance

This is nothing like any carrot cake I've eaten. But it is delicious. I didn't use the frosting. I'm going to try it as muffins next time.

Christina

What can the dates be substituted with? I need to find a substitution, I do not care for dates at all.

Scott

Once it's made you cannot detect the dates at all. FOK uses dates for a lot of sweet stuff. I wonder if prunes or dried apricots/mango would work? Oooh I'm even thinking I might try it with mango myself. The good thing about WFPB- even if it doesn't bake properly you can still eat it- there's nothing harmful in there. .

inks

Raisins

Jane

What can I sub for the banana ? I hate bananas, even the smell of them

Mary DeCoster

If you hate bananas, applesauce should work just as well.

In need of a sous-chef

I made it the first time today. I forgot to put the banana in. I think the banana is supposed to help with binding and of course adds some sweetness. But my cake turned out fine without it. It didn't fall apart or anything and it was sweet enough for me, but if you like it really sweet, you could add a couple more dates or some other sweetener. Great recipe, btw.

Hayley

I love this cake. So delicious. It would be great if there was a version of the recipe that included pineapple in the cake too!

Jo Ann

I love this recipe. It is not difficult to make if you have a blender. I make it without the icing and it tastes perfect with a cup of tea.

Rachel E.

I have the ultimateeee sweet tooth! And this is better than non-vegan carrot cake. I made this for my daughter's birthday. Highly recommend this recipe.

Merry

Such a delicious treat for birthdays or just because.

ian h.

So good—I can't believe this is also gluten-free! I make it without nuts and swap in sunflower seeds for potlucks.

Clare

So good, especially the frosting. Left off the walnuts as I'm allergic, and the cake still held together and was satisfying.

JY

I made this for a friend's birthday party - made it in a 9" round pan and it turned out great! Everyone was surprised at how incredibly moist the cake was given how healthy it is. I would make the cake without frosting for an everyday treat or morning cake.

Marijke

Delicious - Even the non-vegan family members have this at the top of their favorite cake list!

Dawn

This will be my birthday cake this year !! Yum!

Cali

Yummmm!

Evan

One of the best WFPB cakes.

Jennifer

Yum!

Lee

Can you substitute oat flour for rolled oats?

Lisa

Delicious and I do not use frosting.

Cindi M.

This cake is heavenly! It’s so delicious, with it without the yummy frosting. As a bonus, it’s healthy - probably healthy enough to eat for breakfast!

Cindi M.

I meant to say with or without the frosting.

Andi

This recipe is so delicious and bonus, it is healthy. I ask for it on my birthday every year!

About the Author

Headshot of Cathy Fisher

About the Author

Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
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