A stunning and delicious oil-free plant-based and vegan carrot cake. Perfect to celebrate holidays and birthdays. *Adorn with cream cheese frosting, ermine frosting, buttercream frosting, coconut whipped cream, or pwdered sugar and fresh flowers. This cake is my favorite way to celebrate International Carrot Day, which sometimes coincides with Easter. Eat your veggies!!
This carrot cake is simply perfect. I know everyone thinks that of their recipes. But seriously, this cake really is perfect. And I’ll explain why. First, for a dessert, it’s a fairly healthy one. It contains vegetables, fruit, nuts, milled seeds, and whole grains. Second, it doesn’t contain any eggs, butter, or oil.
And it’s a good thing, too!
As it turns out, someone had their adorable blue eyes on these perfect carrot cake layers… and I was admittedly pretty upset when my husband informed me that he stopped our (normally) well-mannered dog from devouring any more of the carrot cake. At first, I was very concerned because my dog ate half of a cake layer!!!
Thankfully it wasn’t frosted yet! Whew…
But then I remembered that this is actually a rather healthy cake – it’s full of lots of healthful good stuff. So really, my dog got a few bitefuls of some carrots, pineapple, whole wheat flour, and walnuts. Nothing too bad… And while there are raisins in this cake, they are dispersed through three layers – so she only had 16% of half a cup. Not sure how many that equates to….
And I’m happy to report that she enjoyed the cake without any side effects. Plus, my husband and I still enjoyed our not-quite-perfect lopsided cake ourselves. And bonus, I baked another set of layers the very next weekend for us to enjoy.
So yeah, this perfect carrot cake is nutritious. The cake is moist and light, but firm enough for the layers to hold up well when stacked upon one another. Honestly. But that’s not even the best part! This cake also tastes incredible – just like a carrot cake should.
I think you can agree that this Healthy Vegan Carrot Cake really is perfect.
Let’s look at the ingredients. First up is the flaxseed. I like using milled flaxseed or flax meal in cakes and baked goods because it mimics the viscosity of eggs when combined with very hot water. As the flax meal absorbs the water over time, it gets that weird eggy consistency that really lends well to the texture in baked goods.
Next are the carrots. The primary ingredient and featured star vegetable of this Healthy Vegan Carrot Cake. The shredded carrots truly shine in this cake. I like using the shredding blade of a food processor to grate peeled fresh carrots. The resulting texture is ideal for this cake.
If you don’t have a food processor, you can also use a cheese grater or mandolin. But the food processor makes quick work of the carrots. The one thing I will caution you against is using shredded carrots from the store – they’re just way too dry and may affect the moisture of this cake.
The third ingredient is pineapple. Whenever I bake, I try to incorporate applesauce or bananas in leu of oil or butter. In this cake, however, I like running some canned pineapple through the food processor as well. But this time, I use the ‘s’ blade to whip it slightly. That way, the consistency is more in line with applesauce instead of chunks or crushed pineapple.
I believe the pineapple works just as well as applesauce or butter to provide moisture in this cake. I think it also adds a remarkable and complementary flavor that tastes incredible in this carrot cake. You can leave it slightly chunky for a bit of texture, much like a course applesauce.
Now for the fun part!! Add-ins and spices!!
I love adding chopped walnuts and raisins to this carrot cake. They simply complement the flavors and textures of the shredded carrots and pureed pineapple so well. But you know what else complements these flavors? Cinnamon, ginger, and nutmeg! Not quite the pumpkin pie combination but close enough. Think about it. These flavors complement apples, pumpkins, squash, peaches, and pears so well. It’s no wonder they’re often incorporated into fruit dishes and desserts. So who am I to depart from tradition?
And finally, let’s talk sugar and flour. I like using whole grain flour such as white whole wheat flour or spelt flour. Carrot cake doesn’t seem to mind one bit. You can use other flours, but they may overpower the carrots and fruit. Also, if you need to make a gluten-free cake, no problem. Simply use a high quality gluten-free baking blend that combines a variety of gluten-free flours, and you may need to bake the cake a little longer. It will depend greatly on the flour composition.
If you prefer to use an unbleached all-purpose flour, your cake may be lighter and fluffier. It may also bake faster. So keep an eye on it when baking. When you can smell your cake, it’s just about done. Of course, it’s also important to verify this with a clean toothpick or cake tester near the center of your cake. But it’s a sure sign that you need to head into the kitchen soon…
As far as sweeteners go, I really enjoy using a little maple syrup and coconut sugar in this cake. It adds just enough sweetness without being overly sweet. I like emboldening the natural flavors from the carrot, pineapple, raisins, nuts, and spices to shine through. And of course, if you prefer carrot cake without raisins or nuts, by all means, omit them. This cake is absolutely delicious – with or without raisins and nuts.
I love that this cake is versatile and easy to make. The type of pan you choose depends on how you want to present or serve your cake. I like using three eight or nine inch round pans so that I can frost and stack them into a layered cake. But you can also make cupcakes by dividing the batter into a lined muffin pan. And if you prefer to make a large cake, simply pour the batter into a large nine by thirteen baking pan and bake until inserted toothpick comes out clean, about forty to forty-five minutes.
To make this an easy one-bowl recipe, simply layer the ingredients into a large bowl, starting with the shredded carrots, then your pureed pineapple, then your liquids. Atop that, pour in your flour and dry ingredients and stir to combine. Then pour into your prepared pans and bake. It really is that easy. And it simply doesn’t get any easier or more perfect.
I love that there are variety of ways to serve and frost this Healthy Vegan Carrot Cake. Obviously, the tried-and-true traditional cream cheese frosting is a very popular choice. Sometimes I like making a Brown Ermine Frosting to top it with. Though, a simple buttercream frosting or coconut cream whipped topping makes for a nice presentation, too.
Simply wait until the cake layers are completely cool. Then, place one cake layer on a serving plate. Spread about one-quarter of the frosting evenly across the surface. Place another cake layer on top and spread one-quarter of the frosting even across the surface. Place the third layer on top of the first two and spread one-quarter of the frosting across the surface. Spread the remaining frosting on the sides.
Once your cake is frosted, you can sprinkle shredded coconut, crushed walnuts or pecans, sprinkles or jimmies, or flowers on top or leave it plain. But you can also make this a bundt cake and keep things a bit more simple by dusting the cake with powdered sugar and serve with fresh edible flowers and fruit.
Ultimately, the choice is yours. I hope you enjoy this Healthy Vegan Carrot Cake as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!!
Ingredients
- 3 Tbsp flaxseed meal
- 6 Tbsp hot water
- 4 carrots, peeled (2 cups grated)
- 1 cup pureed canned pineapple (1½ – 2 cups chunks)*
- ½ cup raisins (optional)
- ½ cup chopped walnuts** (optional)
- 1 cup unsweetened plant milk
- ¼ cup maple syrup
- ¼ cup coconut sugar***
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp nutmeg
- 2 cups white whole wheat or spelt flour****
- 1 Tbsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven to 350° F. Lightly grease and flour three round 8 or 9” cake pans. Set aside.
- In a small bowl, stir the flax meal and hot water together. Set aside.
- Shred or grate the carrots in a food processor or food grater. Spoon them into a large mixing bowl.
- Next, process the pineapple chunks for 10-15 seconds, until it resembles a slightly chunky applesauce. Spoon the pureed pineapple into the bowl with the carrots.
- Add the raisins, walnuts, maple syrup, coconut sugar, salt, and spices. Pour in the soaked flax meal and plant milk. Stir to combine well.
- Add in the flour, baking powder, and baking soda. Stir just until combined.
- Divide the mixture evenly between the three prepared pans and bake for 20 minutes, or until an inserted toothpick comes out clean. If using two pans, bake for 30-35 minutes. The number size of your pan will determine how long these layers will take. You should smell the carrot cake when it’s ready. Then wait 1-2 more minutes. Use an inserted toothpick to ensure the centers are fully baked.
- Remove the cakes from the oven; cool for about 10 minutes, then run a butter knife along the edge of the pan and invert (turn over) onto a wire rack to allow the cakes to cool completely.
- If desired, dust with powdered sugar and serve with edible fresh flowers and fruit. Or frost with Cream Cheese Frosting.
- If frosting, wait until the cake layers are completely cool. Then, place one cake layer on a serving plate. Spread about one-quarter of the frosting evenly across the surface. Place another cake layer on top and spread one-quarter of the frosting even across the surface. Place the third layer on top of the first two and spread one-quarter of the frosting across the surface. Spread the remaining frosting on the sides.
Notes
* Pineapple adds natural sweetness, moisture, and flavor that complements the carrots well. As the instructions indicate, pulse 1½ – 2 cups canned pineapple chunks in the food processor until blended like applesauce, but not completely smooth. You can use applesauce or mashed banana instead of the pineapple.
** I like using walnuts in carrot cake, but you can substitute with pecans or other nuts. Feel free to omit if you’re allergic or prefer a nut-free carrot cake.
*** I like using coconut sugar; but feel free to substitute with date sugar or brown sugar.
**** I prefer to use white whole wheat or spelt flour in baked goods. Both provide a somewhat neutral flavor and lighter texture than regular whole wheat flour. You can also use all-purpose flour. If you follow a gluten-free diet, use a one-for-one baking flour blend and bake the cake until an inserted toothpick comes out completely clean. It may take twice as long to bake.
- To make a bundt cake, bake at 350° F for 55-60 minutes, until inserted toothpick comes out clean.
- To make a large 9×13 inch carrot cake, bake at 350°F for 40-45 minutes, until inserted toothpick comes out clean.
- To make carrot cupcakes, fill a cupcake tin and bake at 350°F for about 22-28 minutes, until inserted toothpick comes out clean.
Add-Ins: Feel free to add more raisins, nuts, or shredded coconut.
This Healthy Vegan Carrot Cake is the culmination of my Zucchini Bundt Cake, Healthy Chocolate Birthday Cake, and Sally’s Baking Addiction.
Healthy Vegan Carrot Cake (whole food plant-based)
Equipment
- oven
- food processor
Ingredients
- 3 Tbsp flaxseed meal
- 6 Tbsp hot water
- 2 cups peeled and shredded/grated carrots (about 4 carrots)
- 1 cup pureed canned pineapple 1½ – 2 cups chunks*
- ½ cup raisins optional
- ½ cup chopped walnuts** optional
- 1 cups unsweetened plant milk
- ¼ cup maple syrup
- ¼ cup coconut sugar***
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp nutmeg
- 2 cups white whole wheat or spelt flour****
- 1 Tbsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven to 350° F. Lightly grease and flour three round 8 or 9” cake pans. Set aside.
- In a small bowl, stir the flax meal and hot water together. Set aside.
- Shred or grate the carrots in a food processor or food grater. Spoon them into a large mixing bowl. Next, process the pineapple chunks for 10-15 seconds, until it resembles a slightly chunky applesauce. Spoon the pureed pineapple into the bowl with the carrots.
- Add the raisins, walnuts, maple syrup, coconut sugar, salt, and spices. Pour in the plant milk and stir well.
- Add in the flour, baking powder, and baking soda. Stir just until combined.
- Divide the mixture evenly between the three prepared pans and bake for 20 minutes, or until an inserted toothpick comes out clean. If using two pans, bake for 28-35 minutes. The number size of your pan will determine how long these layers will take. You should smell the carrot cake when it’s ready. Then wait 1-2 more minutes. Use an inserted toothpick to ensure the centers are fully baked.
- Remove the cakes from the oven; cool for 5-10 minutes, then run a butter knife along the edge of the pan and invert (turn over) onto a wire rack to allow the cakes to cool completely.
- If desired, dust with powdered sugar and serve with edible fresh flowers and fruit. Or frost with Cream Cheese Frosting.
- If frosting, wait until the cake layers are completely cool. Then, place one cake layer on a serving plate. Spread about one-quarter of the frosting evenly across the surface. Place another cake layer on top and spread one-quarter of the frosting even across the surface. Place the third layer on top of the first two and spread one-quarter of the frosting across the surface. Spread the remaining frosting on the sides.