- Prep-time: / Ready In:
- Makes 1 8-inch square cake
- Serving size: 1/14 of recipe
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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).
Per serving (1/14 of recipe): 87 calories, 19.8 g carbohydrates, 1.5 g protein, 1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 121 mg sodium, 2.3 g fiber, 11.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (270)
(5 from 127 votes)Thanks for this wonderful recipe! We make it as muffins in a silicone muffin pan. I have tweaked the recipe by adding a tablespoon of apple cider vinegar to the wet ingredients. The muffins are so moist and delicious, especially the next day. Thanks again!
Great recipe! Everyone at birthday loved it. I was nervous since I didn't do a trial run beforehand. So happy to have another great recipe in my arsenal. Thank you!! 💗
I added 1 tablespoon of tapioca to the dry ingredients and blended it. This changed the texture to perfection every time!!!
Easy to put together and loaded with freshness and flavor. It was a Big hit At our friends dinner.
I subbed cardamom for cinnamon and added some ground cloves. I've made this several times. Once I swirled in some peanut butter. This recipe is 5-star! Absolutely delicious and nutritious.
I have made a vegetarian carrot cake before which tasted so bland. This is a wonderful flavorful cake! I also did the vanilla frosting. When I blended it, I drained the water except for a small amount. I then added almond milk like another reader suggested and it came out perfect, not too sweet. Thank you so much for this incredible recipe.
I have made this several times, and it is soooo good!
I love this cake recipe! I make it into 24 mini muffins each week. Use silicone muffin liners in the pan. One or two mini muffins are a perfect in between meal healthy snack. I’ve also had them for breakfast. I don’t frost the muffins. I make the cake with frosting for special occasions.
Wow. Lovely recipe. I didn’t have banana, so I used pineapple like someone suggested in the comments. I’ve never made a carrot cake without any oil or butter. It really tastes amazing. I have an earl grey buttercream frosting recipe I use on my carrot cakes and it marries well with your perfect genius cake too! Thank you so much!
I made this cake for my dad for his birthday. It was a hit! Thank you for sharing this recipe.
Lovely recipe! Can I make this in an air fryer? If yes, what temperature and time do I set it too. Are there any other changes besides the temperature and time?
This is a great recipe! The cake is tasty, moist, and hearty with the fruits. I also used the frosting recipe that was a bit loose, so I would use a touch less water next time for my preference. I've made this cake twice now and it will for sure be in the regular dessert rotation. You'd never know it is WFPB.
The best wfpb carrot cake recipe. It is a keeper, for sure.
I love this cake with frosting recipe. I am single so wanted to freeze individual frosted pieces. But, frosting would be too messy to wrap. So, I put whole pan of baked, frosted cake in freezer for about an hour. The frosting firmed up so I could wrap individual pieces in cling wrap for freezer. Individual frozen pieces can be reheated in convection oven for 10 minutes at 350 degrees. Tastes like freshly baked frosted carrot cake!
Doesn't stick at all when you use parchment as directed LOL. Just wanted to say that the cake was a bit gooey when fresh but the next day not at all. Very very good.
I had a package of carrots so old they were sprouting, but after grating them tasted fine. I also had 2 packages of dates & raisens that were hard as a rock. (I live in dry dessert of AZ!) So, I put them in bullet blender with a little oat milk and they blended smooth without having to soak them. I also blended dry Cashews for frosting in bullet blender and they came out fine as flour! Saved lots of time instead of waiting for them to soak.
Why does the video not show what the cake looks like inside. I would want to know the texture of the cake before taking the time to make it. Also, there is no way that cake would come out of the baking pan without sticking to the bottom.
So good!!! Made this twice so far, once as a cake and then muffins. I sub one cup of the almond milk for 1 cup crushed pineapple. So flavorful and moist, even the non-vegans raved about it. Will be a regular rotation in our house.
Replaced the oat flour with 1 cup white whole wheat flour. Replaced the dates with the same amount of raisins by weight. I used silicone cupcake liners in a metal tray, and baked them at 350F for 15-20 minutes. Very good, thank you!
Ok, can you please tell me what kind of blender that is? 😊
Hi Tonja, Types of blenders that are good for turning oats into oat flour include: Nutri bullet, vitamix (or other high speed blender), or Ninja blander. You need one with a blade. A food processor will also work! Once you find a device that works (and you needn't spend a fortune, many options are very affordable), it's very handy being able to make your own!
CUPCAKES I made these as cupcakes yesterday. Delicious and moist. Made 9 of them. I baked them for 30 mins and it was too long - they were a little dry around the edges. Next time I'll bake for 25mins. So great to have a recipe for carrot cake with no oil and no processed sugar. Thank you. :-)
hello there, Can I use 12 cup muffin pan to bake it? Is it suitable to use muffin tin or pound cake tin to bake it? Please let me know, thank you.
I used a muffin tin with silicone liners and they turned out great! I baked them at 350F for 15-20 minutes on the top rack. My ingredients were a little different so your experience may vary.
Made it tonight as my birthday cake! Yummy. It is dense but very moist. A keeper recipe. I made this in two 6" cake pans using parchment paper. Cooking for the same 40mins. Cut both cakes in half and made a 4 layer cake with the vanilla date frosting. It was hard to cut since dense and tall. Next time I will do a 8" cake pan and do only two layers.
If I am using oat flour instead if rolled oats, how many cups of oat flour I should add?
Hi Yujung, I cup of rolled oats grinds down into about 3/4 cup of flour. So you'll need about 1 1/3 cup of flour. Thanks, and good luck!
i'm OBSESSED with this recipe! I didn't put any raisins in, but used two bananas and added some chia and milled flax seeds (and a bit of dark chocolate), and it turned out perfect! So easy to make, and very easy to sub any ingredients
Just made for the first time & it was a huge hit!!! Absolutely delicious. I doubled the recipe to share with my mother & aunt & everyone already wants me to make it again. lol
I've made this 2x I love it! Makes 8-9 pices 14 is a lie! Lol anyways it's delicious and a must try
I've made this twice now, it is such a delicious cake! Loved by my family and me :D
Thank you for this recipe. It’s become not only a staple in my home but a frequent request from our friends. I don’t often make the icing but top it with walnuts. Delicious!
I made this for my birthday to serve as dessert. Even the least adventurous people who teased me about the cake being boring because it lacked gluten, sugar, dairy and egg went crazy about it. They all asked to take a piece home. I will definitely be making this again. I used cranberries instead of raisins because that’s what I had on hand. I also added coconut flakes to the batter. I made the vanilla bean frosting too but I added a tub of vegan cream cheese and a squeeze of lemon juice. It was delicious.
I made this and waiting to see how it turns out will post results later
Sounds like a great recipe! Has anyone made this recipe and added crushed pineapple? To me, it’s not a carrot cake without crushed pineapple. :) I am just not sure what to remove so that I can swap in the pineapple…maybe omit the banana as both would provide moistness and sweetness? Any suggestions? TY.
I followed the recipe and chose to use whole milk (this was the only ingredient I changed). Phenomenal recipe and such a delightful alternative to other sugar options. Is there a cooking time recommendation for cupcakes? I know others have tried cupcakes, but just wanted to seek Author advice. Thank you for providing incredible, wholesome recipes!
Hi Kristin, While we haven't tested this ourselves, these should do well as cupcakes. Another reviewer had a good result baking them in silicone muffin cups for 40 minutes at 350. Hope that helps!
I followed the recipe exactly and when baked 50 minutes, the inside was like glue. I had to bake it an extra 20 minutes but still had an awful texture. So disappointing after reading the positive reviews .
When using Baking powder and baking soda, don't you need salt for the chemical reaction to rise? There was no salt listed in the recipe. As for the dates, (28 grams + 1 ounce). 2-3 dates = 40 - 46 grams. I used about 8 dates for the 4 ounce. Oh! and I made these to be cupcakes, shooting for a dozen. Actually got 13. Shortened cook time to 30 minutes, (seemed a little wet) I considered this and precooked the carrots a bit
Hi Patty, Thanks for your query and your feedback on the recipe! It's true that salt reacts with baking powder and/or baking soda to make baking rise; however, you can also use more leavening agent and no salt to get the same rise, which is the case with this recipe.
You can easily forgive out the nutritional content yourself.
Hi, I just measured it out at 19 dates; I used Terra Delyssa organic pitted dates- it looks like almost a cupful lightly sitting in the cup.
Me too! I hope they will respond!
I’m making this for a family birthday! How many actual dates? I don’t have a scale so any help is appreciated!
Hi Sara, One pitted Medjool date is about 0.85 oz. So for this recipe you need 5 to 6 Medjool dates. However, Medjool dates are a larger date, so if you're using a small variety, you could measure by cup, and you'd 3/4 cup of dates. Happy baking!
Do you have to use dates in this or can you eliminate them all together?
Amazing cake. Do you know the nutritional information per serving?
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!
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 😭
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.)
Nice I try it to bake
I want to try this looks so delicious. Can I use Almond flour instead of Oats?
Hi Bernice, Almond flour is much denser than oat flour, so it's not an easy substitution and would require some experimentation.
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.
So so good!!!!!! Added cream cheese frosting and it was perfect!!!
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!
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.
Can I make this with normal cake flour?
Does it need to be refrigerated? Can date syrup be used instead of dates?
Any chance of giving the recipe in grams or ounces rather than cups please? Dying to make this!
Severe allergy to bananas can i use applesauce or?? Thanx
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?
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! :)
I should specify, I used unsweetened vanilla almond milk, not dairy.
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?
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
We loved this. Very moist and tasty. We served it with some nice-cream.
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.
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!
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.
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.
I love this channel God bless you
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.
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.
Super yum. Even without frosting. Thanks for sharing.
Perfect indeed!
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.
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.
How would I incorporate crushed pineapple into this? I would love to try this for my birthday
Pure Deliciousness!
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!
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!
How much in cup or less is 4 1/2 ounces of dates?
Nancy, 4 ounces is half a cup. So 4 1/2 ounces is going to be a little over half cup.
Worst cake I’ve ever made or eaten . Heavy doughy and unappetising
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!
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
I never had such a good cake. My favorit
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
If wanted to use pineapple how much would I add? Thanks in advance.
Best cake I have ever made and to top it off…it’s VEGAN!! Highly recommend.
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
I'm proud of you too, Virginia! Way to go!
Wow that's awesome. Keep it up
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
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.
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.
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.
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!
What are the macros in this recipe? Sounds delicious but curious about the carbohydrate, protein, fat percentages?
Can you use quick cooking oats, will the outcome be the same?
What about coconut milk?
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
Looks amazing! Can’t wait to make it
I look forward to trying these healthy recipes.
This is better than any carrot cake I’ve ever had in my life, and my non-vegan family was very impressed!
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.
You can find the nutritional info on the web site straightupfood.com.
You can add all the ingredients and measurements to any calorie/nutrition app and then it tells everything.
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.
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!
How much pineapple?
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.
Can I use almond flour for this to make it gluten free?
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.
You can get certified gluten free oats - even oat flour.
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.
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.
Made this and I love it! It's a little time consuming to make but the results are worth it.
Delicious and naturally sweet with the dates.
Very delicious - no sweet like regular carrot cake. Very moist and full of texture.
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.
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.
Can you put the measurements in grams please? Online converters give conflicting answers sometime.
Omg - uh-MAZING! I will definitely make this for guests in the future!
Its very good. However, would be great with nutritional facts. Calories important for me to know!
just enter your ingredients into the myfitnesspal recipe app
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!
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).
Hi! How much tofu did you use?
Hello! How long do you bake it if using a 9x13 pan? Recipe sounds great. Really looking forward to making it!
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!
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.
H, Now that is good to know! I don't think it is going to last long around here, either
Absolutely delicious, great without frosting and works well as a snacking cake. I make it often.
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
Absolutely delicious!
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!)
About how many calories are in a serving?
May I substitute oats for rice flour?
Still in the oven… Just wondering though about the baking powder when there’s no apparent acidic ingredient like lemon juice or vinegar.
Forgive me, I meant baking soda.
I automatically put 1.5 tsp of vinegar in when I see "baking soda" listed as an ingredient. I also did that here.
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
Great flavor but mine turned out gummy inside. I followed the recipe exactly.
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
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.
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.
I recommend not grinding the oats too fine (gives baked goods that "gummy" texture). A coarse grind works much better!
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….
It looks like it has 1 1/2 Cups finely shredded carrots in this recipe!
No carrot’s in the recipe? It’s the third ingredient from the bottom? 12oz’s! Hope that helps Emily.
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.
So glad I found this recipe and this site! It was perfect!
It looks like there is 1 1/2 cups finely shredded carrots in this recipe!
I dont think u are looking at the recipe. There is 1/12 cups of grated carrot in there.
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.
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.
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.
This recipe is incredible! Best carrot cake ever!
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!
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!!!
Anyone make these into cupcakes??? Wondering if there’s any adjustments to make.
I made cupcakes, no substitutions needed. I baked them in silicone cups for 40 minutes at 350. This is a marvelous recipe.
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.
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.
Love this!
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!
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.
Great recipe. I think you could fool nearly anyone who isn’t vegan who thinks they don’t like vegan recipes.
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!
I made this 2 days ago.It's delicious and so moist. My husband, who is not a vegan, said it was outstanding.
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
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.
What is the calorie count for the cake with and without the frosting per serving? Thank you!
I don’t think you’re going to find that information here . WFPB eating is not about counting calories.
Delicious flavors! This came out more brownie-esque than cake but still tasted amazing.
Could you use date sugar instead of the whole dates?
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.
Oat allergy in my house. What may I use as a substitute?
Maybe chickpea flour?
I would try brown rice flour
I’d use buckwheat (I live with celiacs) but you could also use whole wheat groats of gluten isn’t a concern for you.
I was going to try almond flour.
I bet almond flour would be tasty!
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!
Absolutely phenomenal flavor! I agree with the folks that advised using a pan larger than 8".
Do you have nutritional values?
I’m not a frosting person and this cake is perfect for that! This recipe surpassed my expectations.
Can i substitute whole wheat pastry flour for the oat?
Could I use oat flour instead of rolled oats? If so, what would be the quantity adjustment?
I am allergic to bananas. Looking for a substitute. Thanks Kim
We had no bananas and used apple sauce instead! It came out delicious
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!
I am allergic to bananas. Looking for a recommended substitution. Thanks!
Applesauce, but thinking liquid would need to be decreased a bit, possibly try a tablespoon or so of oat flour.
Turned out moist and perfect. Totally yummy! Even non-vegan husband loved this!!
It was delicious
Awesome. Super delicious
Totally impressed!!!
Cake smelled good while baking. Cake was moist and tasted wonderful.
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?
Perfect! My house smells wonderful! Thank you for the recipe.
Would 4 1/2 ounces if dates be 1/4 cup? 1/2 cup ? Or????
You weigh them on a food scale
0.5 cup. Takes 10 seconds to google it. Faster than asking a question on this forum and waiting for an answer (facepalm emoji).
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.
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.
Does anyone know, how much water I need to add in order to create the vanilla bean frosting?
Did you have to make more icing if it was placed in a bigger baking dish? If so, how much more? Thanks!
Is this suppose to be mushy? Baked for 55 mins & it’s still mushy
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!
This extraordinary recipe is always a hit!
Hi, would love to try your bread recipe it sounds nice
But this is not bread and carrot cake is supposed to be a bit juicy/wet inside. Other than that, tnx for the tip.
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!
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!
Fabulous recipe even better taste.
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.
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!
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.
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.
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!
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 :)
Delicious recipe, definitely a keeper! It reminds me of the Pumpkin Pie Squares recipe. Thank you!
Made the cake and the frosting and it was absolutely delicious!!
Made this vegan carrot cake and it was delicious seven without the vanilla frosting Amazingly simple and healthy❤️
Is there an alternative to using rolled oats? Psyllium Husks? Almond flour or coconut flour?
We need a frosting recipe!!!
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.
In the list of ingredients it has the frosting listed in blue. Click on it for the recipe.
Hi, if I already have oat flour, how much should I use? Thank you
From what I read, it's about the same amount.
Looks amazing!! Does somebody know how long it can last? Thanks in advace
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.
What other type of nut could I use for the frosting? I’m allergic to cashews.
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/
What other GF flour can i use, instead of oats? Thank you
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!
Lo hice para El cumpleanos de mi Hijo y le encanto me lo pidio tres dias seguido gracias por la receta me gusto muchi
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!
Top notch
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.
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
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 ?
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.
What can the dates be substituted with? I need to find a substitution, I do not care for dates at all.
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. .
Raisins
What can I sub for the banana ? I hate bananas, even the smell of them
If you hate bananas, applesauce should work just as well.
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.
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!
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.
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.
Such a delicious treat for birthdays or just because.
So good—I can't believe this is also gluten-free! I make it without nuts and swap in sunflower seeds for potlucks.
So good, especially the frosting. Left off the walnuts as I'm allergic, and the cake still held together and was satisfying.
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.
Delicious - Even the non-vegan family members have this at the top of their favorite cake list!
This will be my birthday cake this year !! Yum!
Yummmm!
One of the best WFPB cakes.
Yum!
Can you substitute oat flour for rolled oats?
Delicious and I do not use frosting.
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!
I meant to say with or without the frosting.
This recipe is so delicious and bonus, it is healthy. I ask for it on my birthday every year!