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Recipes » Desserts » Plant-Based Carrot Cake
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½ cup cashews

½ cup unsweetened plant-based milk

1 Tbsp vanilla extract

2 Tbsp date paste

Pinch of sea salt


1 flax eggs (see tips)

1 cup oat flour

2 tsp ground cinnamon

1 tsp ground cardamom

¼ tsp nutmeg

1 tsp baking soda

1 tsp baking powder

pinch of sea salt

½ cup walnuts, chopped

¾ cup unsweetened plant-based milk or water

1 Tbsp natural peanut butter

½ cup date paste

1 cup finely grated carrots


1 Soak cashews in boiling water for 1 hour.

2 Drain the cashews and process in a blender along with the plant-based milk, date paste, vanilla and salt, until you get a smooth texture. Refrigerate until ready to use.


1 Preheat oven to 350 degrees F (180 degrees C).

2 Prepare the flax eggs. (see tips)

3 In a bowl, combine the oat flour, cinnamon, cardamom, nutmeg, baking soda, baking powder, and sea salt. Stir in the walnuts.

4 In a different bowl, mix the plant-based milk, peanut butter, flax eggs, and date paste.

5 Form a well in the middle of the dry ingredients, add the grated carrot, and gradually add the liquid ingredients.

6 Beat with a hand mixer until there aren’t any lumps.

7 Pour the batter into a 7” cake pan lined with parchment paper, and bake for approximately 40–45 minutes.

8 Let cool for at least 3 minutes in the pan, then carefully remove from the pan.

9 After the cake cools, cover with frosting.

10 Store in the refrigerator for up to 7 days.

One flax egg = 2 tablespoons of ground flaxseed + 6 tablespoons of water

You can substitute the oat flour with ⅔ cups of brown rice flour.

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