Vegan Carrot Cake

by Nicole

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I absolutely love this vegan carrot cake! Thank you to Kim, a fellow blogger, from Simply Plant Based Kitchen for this dairy and gluten free dessert. As most of you know, I’m on a 4-week plant based challenge but I’m still craving sweets. I enjoy cooking a lot more than baking because it is just so intuitive. Recently though, I’ve loved vegan baking because it all tastes so natural. The desserts use different ingredients which produce such soft and moist breads, muffins, and cakes. Most vegan desserts are genuinely so healthy that it feels like a sin to even call them a dessert. Kim did a great job of creating this recipe to include whole grain oat flour, almond milk, natural sweeteners like fruit, and a ton of perfect spices.

Share This Post! Share Tweet Pin 1shares I absolutely love this vegan carrot cake! Thank you to Kim, a fellow… Health Dessert, Vegan, Healthy, Carrot, Cake, Breakfast, Snack, Glutenfree Vegan Print
Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 264 calories 10 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 1/2 ounces pitted dates, chopped
  • 3/4 cup raisins
  • 1/2 cup sliced ripe banana
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsweetened almond milk
  • 1 1/3 cups oat flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 1/2 cups shredded organic carrots
  • 1/2 cup finely chopped walnuts


  1. Preheat oven to 350 degrees and lightly spray a 8 X 8 baking dish with cooking spray
  2. In a medium bowl, combine dates, 1/4 cup of the raisins, banana, vanilla, and milk and let that soak for 15 minutes
  3. Add oat flour, baking soda, baking powder, nutmeg, cinnamon, cloves into a large bowl and stir until combined
  4. Pour the date liquid mixture into the high powered blender and blend until smooth.  Pour smooth date mixture into oat mixture and combine.  Add 1/2 cup of raisins, walnuts, & shredded carrots and stir until well combine
  5. Pour batter into baking pan and cook for 40 minutes or until toothpick inserted in center comes out clean
  6. Let cool for 10 minutes


Optional: Coconut Vanilla Icing 5 ounces pitted dates, chopped 3/4 cup raw cashews unsalted 1 teaspoon pure vanilla extract 1/4 cup coconut flour optional DIRECTIONS: 1. While the carrot cake is cooking, place dates, cashews, and vanilla extract in the blender. Cover with just enough water and let soak for 45 minutes. 2. Blend until smooth and creamy. Add the coconut flour (if desired) and blend again. If it is too thick you can add more water and if it is too watery you can add more coconut flour.

Enjoy this carrot cake for breakfast, for an afternoon snack or dessert. The cake has just enough sweetness to taste like a dessert. The frosting is optional and I’ve included Kim’s recipe in the recipe notes. I personally chose not to add frosting because I wanted to reduce the amount of sugar. I do think the frosting would have made this recipe even better though for that sweeter touch. If I was bringing this vegan carrot cake to a party or gathering, I would have dolled it up with some frosting but I knew I’d be eating it alone in quarantine for breakfast LOL. I did end up drizzling just a touch of my own light frosting. I combined a small amount of confectionary sugar with almond milk. It added just the right amount of sweetness.

Did you get a chance to make this recipe? If so, please post a photo to social media and tag me @ahealthyprofit so I can re-post! I appreciate all the shares, follows, and likes! Comment below too to let me know how you liked this recipe. Thanks again to Kim!

Some of my Favorite Kitchen Tools:

  1. Kitchen Aid Food Processor
  2. OXO 8×8 Baking Dish
  3. Pyrex Glass Measuring Cups
  4. Cooling Rack
  5. Baking Spatula



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