Perfect Vegan Carrot Cake
Plant-based | Gluten-free | Oil-free | Naturally sweetened
Perfectly moist carrot cake studded with raisins and naturally sweetened with dates and banana. The oat flour creates a tender crumb while warm spices add depth. Tastes even better the day after it’s made.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened plant milk | 1½ cups | Almond, soy, or oat |
| Pitted whole dates, chopped | 4½ oz | ~5-6 Medjool dates |
| Raisins | ¾ cup | Divided |
| Ripe banana, sliced | ½ cup | ~1 medium |
| Pure vanilla extract | 1 tsp | Or seeds from 1 vanilla bean |
| Regular rolled oats | 1¾ cups | Will become oat flour |
| Baking powder | 2 tsp | |
| Ground cinnamon | 2 tsp | |
| Baking soda | 1 tsp | |
| Ground nutmeg | 1 tsp | |
| Ground cloves | pinch | |
| Carrots, finely shredded | 1½ cups | No need to peel |
| Walnuts, chopped | ½ cup | Optional |
Method
Section titled “Method”-
Soak dates: Combine plant milk, dates, ¼ cup raisins, banana, and vanilla in bowl. Let stand 15 minutes until dates soften.
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Preheat: Oven to 350°F (175°C). Line 8-inch square baking pan with parchment paper.
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Make oat flour: Place oats in blender. Blend until powder forms. Transfer to large bowl.
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Dry ingredients: Stir baking powder, cinnamon, baking soda, nutmeg, and cloves into oat flour.
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Wet ingredients: Transfer date mixture to blender. Blend until smooth.
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Combine: Add date mixture to oat mixture. Stir just until combined. Fold in remaining ½ cup raisins, carrots, and walnuts.
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Bake: Spread batter into prepared pan. Bake 40-45 minutes until golden and toothpick comes out clean.
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Cool: Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Don’t overmix: Stir just until combined for tender cake
Blender order: Grind oats first, then use blender for wet ingredients (no need to wash)
Texture: Cake firms up as it cools—wait before slicing
Make ahead: Tastes even better the next day
Variations
Section titled “Variations”Cupcakes: Divide into muffin tins, bake 25-30 minutes
Frosted: Top with vanilla bean frosting or cream cheese frosting
Extra spices: Add ½ tsp ginger or cardamom
Different fruits: Use dried cranberries instead of raisins
Storage
Section titled “Storage”- Room temperature: 2 days
- Refrigerate: 5 days (tastes great cold)
- Freeze: Wrap well, freeze up to 2 months
- Tip: Flavor develops overnight—make a day ahead if possible
Nutrition (per slice, 14 slices)
Section titled “Nutrition (per slice, 14 slices)”- Calories: ~87
- Protein: 1.5g
- Carbs: 20g
- Fiber: 2g
- Fat: 1g
Adapted from: Forks Over Knives
Prep: 15 min | Cook: 45 min | Serves: 14