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The ultimate healthy vegan carrot cake recipe that's perfect to whip up for Easter or anytime this spring. It's also gluten free, sugar free, oil free, and dairy free, but you wouldn't know it! Top it with the creamy cashew frosting and indulge in this guilt-free treat! #carrotcake #vegancake #plantbased #veganrecipe #vegancarrotcake #plantbasedcake #healthydessert #glutenfreedessert #sugarfreedessert #dessertrecipe #easter #easterrecipe

Vegan Carrot Cake

This delicious Carrot Cake is gluten-free, oil-free, sugar-free and you wouldn't even know it. It's a crowd-pleaser with its Cashew Cream Frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 227kcal
Author Rachel


  • oven
  • Blender


For the cake:

  • 1 cup dates pitted
  • 1 ¾ cups rolled oats
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • pinch of ground cloves
  • ¼ teaspoon salt
  • 2 cups carrots chopped
  • 1 ½ cups unsweetened non-dairy milk
  • ½ cup ripe banana
  • 1 teaspoon 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
  • ½ cup canned coconut milk
  • cup pure maple syrup
  • 1 teaspoon pure vanilla extract


  • 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.


Store leftovers in the fridge for up to 3 days if frosted or at room temperature for up to 5 days if unfrosted.


Calories: 227kcal