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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 (32)

(4.96 from 25 votes)
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Kim4 days ago
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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.

Tricia5 days ago
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What other type of nut could I use for the frosting? I’m allergic to cashews.

Viktoria2 weeks ago
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What other GF flour can i use, instead of oats? Thank you

Scott2 months ago
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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!

Elvia2 months ago
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Lo hice para El cumpleanos de mi Hijo y le encanto me lo pidio tres dias seguido gracias por la receta me gusto muchi

Melissa2 months ago
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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 yoder2 months ago
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Top notch

Roseann Magda2 months ago
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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.

Alison2 months ago
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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

Rachel2 months 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 Lance3 months 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.

Christina3 months 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.

Scott3 months 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.
.

Jane3 months ago
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What can I sub for the banana ? I hate bananas, even the smell of them

Mary DeCoster3 months ago
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If you hate bananas, applesauce should work just as well.

Hayley3 months 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 Ann3 months 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.3 months 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 months ago
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Such a delicious treat for birthdays or just because.

ian h.3 months 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 months 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 months 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 months ago
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Delicious – Even the non-vegan family members have this at the top of their favorite cake list!

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

Cali3 months ago
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Yummmm!

Evan3 months ago
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One of the best WFPB cakes.

Jennifer3 months ago
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Yum!

Lee3 months ago
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Can you substitute oat flour for rolled oats?

Lisa3 months ago
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Delicious and I do not use frosting.

Cindi M.3 months 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.3 months ago
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I meant to say with or without the frosting.

Andi3 months 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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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.

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