Vegan Carrot Cake (Gluten-Free)
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.
Servings 16
Calories 216kcal
Equipment
- oven
- Blender
Ingredients
Dry Ingredients:
- 1 ¾ cups rolled oats or 1 1/4 cup oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- pinch of ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 cup dates pitted
- 1 cup unsweetened non-dairy milk I used almond milk
- ½ cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 ½ cups shredded carrots about 2 large carrots
- ½ cup chopped pecans optional, plus more for topping
For cashew cream frosting:
- 2 cups raw cashews soaked in hot water for 15-30 minutes
- ⅓ cup canned coconut milk or 1/4 cup unsweetened non-dairy milk of choice
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Remove the pits from the dates and soak in hot water for 15 minutes.1 cup dates
- Meanwhile, blend the oats in a food processor or blender until a powder forms. This can take 3-5 minutes. Transfer to a large bowl and stir in the baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Create a well in the center to prepare for the wet ingredients.1 3/4 cups rolled oats, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, pinch of ground cloves, 1/4 tsp 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.1 1/2 cups shredded carrots
- Drain the dates then add them to the blender along with the milk, applesauce, apple cider vinegar, and vanilla. Blend until smooth. Then add it to the oat mixture and fold in until just combined. Careful not to overmix or you'll end up with a gooey cake. Gently fold in the carrots and pecans (if using) to evenly distribute without mixing the batter too much.1 cup dates, 1 cup unsweetened non-dairy milk, ½ cup unsweetened applesauce, 1 tbsp apple cider vinegar, 1 tsp pure vanilla extract, 1 1/2 cups shredded carrots, ½ cup chopped pecans
- Spread the batter into the prepared baking pan. Bake on the center rack for 40 to 45 minutes or until golden. Check for doneness by inserting a toothpick into the center of the cake for wet batter. It may transfer some of the spices onto the toothpick but you don't want wet batter. 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.2 cups raw cashews, 1/3 cup canned coconut milk, 1/3 cup pure maple syrup, 1 tsp pure vanilla extract, pinch of salt
- Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve. Enjoy!
Notes
Leftovers: Store leftovers covered in the refrigerator for up to 3 days if frosted or at room temperature for up to 4 days if unfrosted.
Making oat flour: Make sure when grinding the oats into a powder that you reach as close to flour-like consistency as possible. It can take 5 minutes or more.
Mixing tip: Make sure not to over mix the batter. Stir until everything is just combined, then stop. Otherwise you will end up with a gooey cake.
Serving: You can serve this carrot cake as a layered cake by doubling the recipe and cooking two cake rounds with frosting in between the layers. Or cut into squares as pictured for an easy and quick way to serve a group.
I recommend weighing your ingredients with a kitchen scale for accurate measurements.
Nutrition
Calories: 216kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 191mg | Potassium: 290mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2011IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg