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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 (123)

(4.88 from 65 votes)
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Ana Maria Rivera11 months ago
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Made this vegan carrot cake and it was delicious seven without the vanilla frosting Amazingly simple and healthy❤️

Adrienne11 months ago
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Is there an alternative to using rolled oats? Psyllium Husks? Almond flour or coconut flour?

Candice11 months ago
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We need a frosting recipe!!!

RaeAnn Moldenhauer11 months ago
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In the list of ingredients it has the frosting listed in blue. Click on it for the recipe.

Tania Southwell11 months ago
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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.

Natalie11 months ago
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Hi, if I already have oat flour, how much should I use? Thank you

Linda11 months ago
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From what I read, it’s about the same amount.

David11 months ago
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Looks amazing!! Does somebody know how long it can last? Thanks in advace

Kim11 months 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.

Tricia11 months ago
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What other type of nut could I use for the frosting? I’m allergic to cashews.

Beth9 months ago
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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/

Viktoria11 months ago
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What other GF flour can i use, instead of oats? Thank you

Scott1 year 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!

Elvia1 year 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

Melissa1 year 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 yoder1 year ago
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Top notch

Roseann Magda1 year 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.

Alison1 year 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

Rachel1 year 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 Lance1 year 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.

Christina1 year 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.

inks3 months ago
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Raisins

Scott1 year 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.
.

Jane1 year ago
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What can I sub for the banana ? I hate bananas, even the smell of them

In need of a sous-chef10 months ago
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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.

Mary DeCoster1 year ago
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If you hate bananas, applesauce should work just as well.

Hayley1 year 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 Ann1 year 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.1 year 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.

Merry1 year ago
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Such a delicious treat for birthdays or just because.

ian h.1 year 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.

Clare1 year 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.

JY1 year 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.

Marijke1 year ago
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Delicious – Even the non-vegan family members have this at the top of their favorite cake list!

Dawn1 year ago
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This will be my birthday cake this year !! Yum!

Cali1 year ago
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Yummmm!

Evan1 year ago
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One of the best WFPB cakes.

Jennifer1 year ago
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Yum!

Lee1 year ago
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Can you substitute oat flour for rolled oats?

Lisa1 year ago
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Delicious and I do not use frosting.

Cindi M.1 year 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.1 year ago
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I meant to say with or without the frosting.

Andi1 year 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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