Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

by Jill Dalton

Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

Jill Dalton
This luscious Plant Based Refined Sugar and Oil Free Carrot Cake is going to WOW your taste buds! My family just loves carrot cake but your typical carrot cake recipe is loaded with refined sugar and oil. It has been my mission to create a Plant Based carrot cake that is not only good for you, but tastes fantastic too! This is it folks!
No need to feel guilty diving into a piece of this cake or even going back for seconds. This is full of Plant Based goodness that is going to make your belly and you happy!
4.88 from 8 votes
Servings 12 people
Prep 30 minutes
Cook 25 minutes
Total 55 minutes

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  • Preheat oven to 350°. Mix the 1/2 cup water and flax meal together and let sit. Add oat flour, green banana flour, baking powder, baking soda and cinnamon to a large mixing bowl and mix. Blend dates, almond milk, vanilla and apple cider vinegar together in blender. Pour into bowl with dry mixture along with the flax mixture. Stir. Add carrots and mix thoroughly. Pour into 2 parchment paper lined 9 inch cake pans and smooth. Bake for 25 min.
  • Let cakes cool.
  • While cakes are cooling you can prepare the frosting. Add all ingredients to blender and blend until silky smooth =).
  • Place one of the cakes on your serving dish. Add a layer of frosting to the top. Lay other cake on top and use the remaining frosting to frost the cake.
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Nutrition info

Calories: 413kcalCarbohydrates: 67gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 282mgPotassium: 684mgFiber: 8gSugar: 31gVitamin A: 5374IUVitamin C: 4mgCalcium: 144mgIron: 4mg

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Deanna Ceasar May 7, 2018 - 5:34 pm

I JUST tried making a raw vegan carrot cake that I really didn’t like so im soo glad you posted your recipe! Are there any standard type flour substitutions that you think could work in place of the banana flour?

Jill Dalton May 7, 2018 - 8:12 pm

You could just use more of the oat flour, rice flour or coconut 👍

Dennis Paxman May 9, 2018 - 9:50 am

I make home made bread using hard white wheat I grind myself. Not worried about Gluten. Could I use this flour instead of the banana four..Love your recipes.

Jill Dalton May 9, 2018 - 1:25 pm

Pretty sure that would work just fine🤗

Dennis Paxman May 9, 2018 - 9:54 am

Also could you just make a cake pan and not do the double layer thing.. What adjustments would you make for cooking time?

Louise Guillemette July 21, 2018 - 9:38 pm

Hello. I’m making this awesome cake. I have a question… I estimated that a serving of this cake (1/10th of a 9’’ pan) is about 376 calories (give or take 50 cals), that’s about the same number of calories in a regular carot cake made with oil sugar and eggs. I’m kind of bummed out by that, I was expecting a lighter cake since no oil or sugar. Does the body metabolize it differently?

Jill Dalton July 21, 2018 - 10:16 pm

When you eat a piece of this cake it is super filling but you won’t sugar crash. You will feel full but nourished =) All the ingredients are good for you unlike a regular cake where almost every ingredient except for the carrots is bad for you.

Willow September 28, 2020 - 3:58 am

You could just make the cake without the icing to save calories. Because the icing has cashews in it, i suspect a lot of the calories could be reduced by leaving it out.

Phil July 27, 2018 - 1:29 pm

Jill I followed recipe closely however the cake mix was so stiff I bent 2 spoons and burned out my mixer what would you change for my next cake? Its in oven now

Darryl M October 16, 2018 - 8:16 pm

Jill what couyl dw euse in substitution for Bannana flour as I am waiting fo my shipment but want to make it NOW! HAHAHAH


darlingkd October 11, 2019 - 3:18 pm

Has anyone made muffins with this recipe? If so, how would I adjust the baking time? Also, is there a reason you don’t use a mixer to blend the ingredients. I don’t want to use my Kitchenaid if it’s going to ruin the batter. Thank you for all you do. I can’t wait to make this.

Janet April 13, 2020 - 4:35 pm

Is there a sub for the coconut milk? I can’t tolerate the fat in in.

Jill Dalton April 14, 2020 - 12:55 pm

You can use any plant milk of your choice =)

Tanya Kling April 22, 2020 - 2:56 pm

My green banana flour just came in the mail – I can’t wait to try this out!!

Jennifer January 29, 2021 - 6:10 pm

For the frosting, is it coconut milk the fatty kind from a can or a carton?

Jill Dalton January 31, 2021 - 10:11 am

From the can

Gina Pyzalski April 17, 2021 - 10:10 am

I made this cake for my daughter 21st birthday.
She and I are vegans and LOVED IT.
I could not get the green banana flour so I made green plantain flour- by peeling a dehydrating the plantains- a long but not difficult process. I also made the oat flour.
My only suggestion is- I added some carrot shreds to the frosting to give it an orange color I personally found more appetizing than the brown frosting. I was still able to use a piping bag and decorate the edges with the star tips.
Here were the votes from my family-
The two vegans loved the cake.
3 non vegans liked it with vegan vanilla oat milk ice cream (but that has refined sugar).
3 non vegans liked it as “more of bread”
1 non vegan carrot hater tried it but was not a fan.
Mostly the non vegans wanted it sweeter- maybe it was the plantains or maybe their tastes buds are muted.
Anyway I was very pleased with the cake thank you!

Alice September 26, 2021 - 10:23 pm

Jill, this recipe looks amazing! My canned organic coconut milk is full fat and the ingredients are organic coconut, filter water and guar gum. Question, is guar gum and full fat coconut milk WFPB ‘compliant’ ??

Jill Dalton September 28, 2021 - 10:47 am


Taylor Sheridan November 3, 2021 - 8:54 pm

Jill, you da best! I just made this with my boyfriend for my 28th birthday and it was fantastic. I kept thinking ‘there is no way 8 dates can make that frosting sweet enough’ but I was wrong, it was perfectly sweet and tangy <3

Tao November 25, 2021 - 10:23 pm

Can you add grams measurements please?

Doreen Kupau December 4, 2021 - 9:59 am

Jill can I use fresh banana instead of banana flour?

Jill Dalton December 11, 2021 - 11:06 am


Karen Birchfield March 4, 2022 - 9:24 pm

I’ve made this cake twice and the only substitution I used was salt and sugar free cashew powder. It turned out great. Thank you Jill.

Susan Moss March 21, 2022 - 8:54 am

Is there anyway to add some chopped pecans or walnuts? If yes, what amount should I use so I don’t spoil the recipe? Thank you, Susan

Jill Dalton March 22, 2022 - 11:11 am

I would add walnuts to the batter, 1/2 cup should be fine.

Susan Moss March 22, 2022 - 11:27 am

Great. Thank you Jill !! Susan

KATHY MCLAUGHLIN June 17, 2022 - 8:26 pm

I made this cake and it was wonderful. Do you measure the oats and grind or grind first and than measure? It was a very dense batter. (more dense than yours) I measured the oats and than did grind, but needed to grind more oats to get the amount the recipe called for. It seemed like it could have used more liquid. I think next time I might try 1/2 cup crushed pineapple to the batter.

Jill Dalton June 18, 2022 - 10:51 am

Hello Kathy, It has been so long since I made this video that I don’t really remember. I typically measure the oats first in my recipes and then grind but in this video I premeasured the flour. The mixture is a bit dry because the carrots release their moisture while baking. If you add too much liquid in the beginning, then it won’t cook through.

Regina J. Williams October 26, 2022 - 4:00 pm

Hi Jill… I just love your recipes and I am trying the Carrot Cake. I see you used Coconut Milk with Coconuts in it. Does it make a difference and are you using sweetened or unsweetened Coconut Milk or does it make a difference

Jill Dalton October 30, 2022 - 9:22 am

I used canned unsweetened coconut milk because the sweetness of the cake comes from the dates.

Regina J. Williams October 31, 2022 - 4:03 am

Thank you and once you make it how long will it last of the whole cake isn’t eaten
up right away…lol Do I need to refrigerate, keep covered or leave open on the counter?

Jill Dalton November 1, 2022 - 6:39 pm

It needs to be refrigerated and covered. It will last in the fridge for about a week.

Velma Meikle May 27, 2023 - 11:26 pm

I made this cake and it was amazing. The best desert I had in a long time that was delicious and healthy. Thanks Jill


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