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Drop everything and make this carrot cake right now!
Okay, don’t literally drop everything – but you really should have this cake on your line-up of things to bake next. It’s vegan, gluten free, refined sugar free, AND oil free. But trust me, you wouldn’t know it!
You know I am passionate about making delicious treats out of healthy ingredients. Just check out the other goodies on this site. And it’s a lot easier to share a yummy piece of vegan carrot cake with those new to the diet who may be skeptical of it. So go on and whip up this cake for your friends and fam (and of course yourself too!).
I also made a delicious Creamy Cashew Frosting to go on top. It’s very simple to make and only requires 4 ingredients! Because what is carrot cake without a cream “cheese” frosting?!
I cooked mine in a larger round pan but if you’re going for the traditional layered carrot cake you could double the recipe and cook two layers with frosting in between. I recommend not frosting the cake until just before serving.
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @HealthMyLifestyle + #HealthMyLifestyle so I can see your recreation! 🙂
Vegan Carrot Cake
Method
- oven
- Blender
Ingredients
For the cake:
- 1 cup dates pitted
- 1 3/4 cups rolled oats
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- pinch of ground cloves
- 1/4 tsp salt
- 2 cups carrots chopped
- 1 1/2 cups unsweetened non-dairy milk
- ½ cup ripe banana
- 1 tsp pure vanilla extract
- ½ cup chopped pecans plus more for topping optional
For cashew cream frosting:
- 2 cups raw cashews soaked in hot water for 15-30 minutes
- 1/2 cup canned coconut milk
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Remove the pits from the dates and soak in hot water for 15 minutes.
- Meanwhile, blend the oats in the blender until a powder forms. Transfer to a large bowl and stir in the baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper (or grease).
- Next, add the carrots to the blender and blend until finely chopped or grated consistency. Alternatively use a grater or the grating setting on a food processor. Remove and set aside.
- Drain the dates then add them to the blender along with the milk, banana, and vanilla. Blend until smooth. Then add it to the oat mixture and stir until just combined. Fold in the carrots, and pecans (if using).
- Spread the batter into the prepared baking pan. Bake for 30 to 35 minutes or until golden. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.
- Prepare the Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
- Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve.
Notes
Nutrition
This recipe is the epitome of guilt-free with only wholesome ingredients used. That’s what makes this recipe a no-brainer to make this spring. There is absolutely no downside to this cake!
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Tanya says
It never cooked, it was always gooey no matter how many times I threw it back into the stove. Maybe I don’t grind the oats down enough, but very disappointing.
Health My Lifestyle says
Hi Tanya, I’m so sorry to hear it didn’t turn out for you! Were the oats a flour-like consistency when you ground them?