Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

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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!
4.82 from 11 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 413 kcal





  • 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.


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

38 thoughts on “Refined Sugar, Oil and Gluten Free Vegan Carrot Cake”

  1. Deanna Ceasar

    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?

  2. Dennis Paxman

    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.

  3. Dennis Paxman

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

  4. Louise Guillemette

    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?

    1. 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.

    2. 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.

  5. 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

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


  7. 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.

  8. 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!

  9. 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’ ??

  10. Taylor Sheridan

    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

  11. Karen Birchfield

    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.

  12. 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


    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.

    1. 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.

  14. Regina J. Williams

    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

  15. Regina J. Williams

    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?

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

  17. Excited to try this! I noticed your carrot cake bars have pineapple in but not this cake. Is it possible to add some pineapple? I love pineapple in carrot cake. What would you recommend?

    I made the bars tonight and am excited to try them tomorrow! I meant to make the cake but accidentally made the bars. ?????

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