Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

by 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! Serves 12

Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

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… Desserts Refined Sugar, Oil and Gluten Free Vegan Carrot Cake European Print Recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 4440 calories 20 grams fat
Rating: 3.6/5
( 89 voted )

Ingredients

Cake
3 3/4 cups oat flour
3/4 cup Green Banana flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
2 1/4 cups dates
1 1/2 cups unsweetened almond milk ( or plant milk of your choice )
2 tsp vanilla
1 1/2 Tbsp apple cider vinegar
3 Tbsp flax meal with 1/2 cup water
3 cups grated carrots

Frosting
1 1/2 cups raw cashews (soaked in water for 2 hours)
1/2 cup coconut milk
8 medjool dates
1/4 cup lemon juice
1 tsp vanilla

Instructions

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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13 comments

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?

Reply
Jill Dalton May 7, 2018 - 8:12 pm

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

Reply
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.

Reply
Jill Dalton May 9, 2018 - 1:25 pm

Pretty sure that would work just fine🤗

Reply
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?

Reply
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?

Reply
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.

Reply
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

Reply
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

dARRYL

Reply
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.

Reply
Janet April 13, 2020 - 4:35 pm

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

Reply
Jill Dalton April 14, 2020 - 12:55 pm

You can use any plant milk of your choice =)

Reply
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!!

Reply

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