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
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.
9 comments
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?
You could just use more of the oat flour, rice flour or coconut 👍
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.
Pretty sure that would work just fine🤗
Also could you just make a cake pan and not do the double layer thing.. What adjustments would you make for cooking time?
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?
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.
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
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