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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

vegan carrot cake

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

  1. 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.
  2. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
  3. 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.
  4. 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).
  5. 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).
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Comments (23)

(4.95 from 20 votes)
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Rachel22 hours ago
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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 Lance2 days ago
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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.

Christina6 days ago
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What can the dates be substituted with? I need to find a substitution, I do not care for dates at all.

Scott2 days ago
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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.
.

Jane6 days ago
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What can I sub for the banana ? I hate bananas, even the smell of them

Mary DeCoster6 days ago
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If you hate bananas, applesauce should work just as well.

Hayley2 weeks ago
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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 Ann2 weeks ago
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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.2 weeks ago
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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.

Merry3 weeks ago
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Such a delicious treat for birthdays or just because.

ian h.3 weeks ago
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So good—I can’t believe this is also gluten-free! I make it without nuts and swap in sunflower seeds for potlucks.

Clare3 weeks ago
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So good, especially the frosting. Left off the walnuts as I’m allergic, and the cake still held together and was satisfying.

JY3 weeks ago
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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.

Marijke3 weeks ago
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Delicious – Even the non-vegan family members have this at the top of their favorite cake list!

Dawn3 weeks ago
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This will be my birthday cake this year !! Yum!

Cali3 weeks ago
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Yummmm!

Evan3 weeks ago
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One of the best WFPB cakes.

Jennifer3 weeks ago
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Yum!

Lee2 weeks ago
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Can you substitute oat flour for rolled oats?

Lisa4 weeks ago
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Delicious and I do not use frosting.

Cindi M.4 weeks ago
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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.4 weeks ago
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I meant to say with or without the frosting.

Andi4 weeks ago
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This recipe is so delicious and bonus, it is healthy. I ask for it on my birthday every year!

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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.

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