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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Comments (23)
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.
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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 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!