Made with lots of grated carrots, oats, and whole wheat flour, this plant-based carrot cake is packed with fiber and vitamins. It’s also sweetened with 100% apple sauce, maple syrup, and fresh dates. If you don’t like dates, no worries, you cannot taste them — they just give a natural sweetness and moisture to the cake. Great for dessert or a mid-day snack, a serving can also be enjoyed at breakfast.

Plant-Based Carrot Cake [Vegan]

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Serves

10

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Ingredients

For the Carrot Cake:

Dry ingredients
  • 1 cup natural rolled oats
  • 2 cups whole wheat flour (for cakes and rustic pastries)
  • 1/2 teaspoon salt
  • 1-2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 1/2 cup walnuts or pecans, chopped small
Wet ingredients
  • 12 fresh Medjool dates, pitted
  • 1/3 cup maple syrup
  • 1 cup light oil, such as canola, vegetable or grapeseed oil
  • 1 cup apple sauce, unsweetened
Carrots
  • 4 cups grated carrots

For the Frosting:

  • 1 cup raw macadamia nuts + 1 cup raw cashews, soaked together in cold water for at least 2 hours
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/2 cup 100% maple syrup
  • 4 tablespoons (tbsp) light oil, such as grape seed, canola or vegetable oil
  • 2 tablespoons lemon juice
  • Optional: a pinch or two of ground cinnamon (can omit if you already added cinnamon in the cake batter)
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Preparation

Oven: 180°C / 350°F Pan(s): one 9X12 inches rectangular pan -or- two 9 inches round pans lined with parchment paper.

For the Carrot Cake:

  1. Put the pitted dates into a small bowl and cover them with hot tap water. Set these aside to soften.
  2. Put the rolled oats into the bowl of your small blender or NutriBullet. Lightly blend/process the oats for a few seconds to get a flour that isn’t too powdery nor too crumbly/flaky. Transfer the oat flour into a medium-size bowl and add the remaining dry ingredients. Mix with a fork and set aside.
  3. Drain the dates and discard the water. Add the softened dates to your blender or NutriBullet bowl. Then add the maple syrup and oil and purée until you get a creamy-thick mixture. Pour the mixture into a small bowl and add the apple sauce and whisk by hand until the mixture is fully blended.
  4. Pour the wet ingredients into the dry and mix well with a solid fork or a whisk.
  5. Add the grated carrots and fold/mix them into the batter.
  6. Pour the mixture into the prepared pan(s) and spread evenly.
  7. Bake on middle rack in preheated oven for 40 minutes or until toothpick inserted in centre comes out clean. Allow to cool completely on a rack before spreading the frosting on the cake.

For the Frosting:

  1. When the nuts have soaked and are soft, strain the water and rinse them under cold tap water with a meshed sieve.
  2. Transfer nuts into a high-speed blender and add all the remaining frosting ingredients.
  3. Blend on low speed gradually increasing to high until creamy-smooth. If need be, stop the motor and use your plunger or large spoon to move the mixture around and start again. This may take several minutes, depending on your blender blade and motor.
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