Plant-Based Carrot Cake
By Laura Buss
The warm autumn spices—cinnamon, cardamom, and nutmeg—give this carrot cake a delicate spiced fragrance and an earthy sweetness that’s just right. But don’t let that limit you! This delicious cake is great all year round.
Gluten Free
Soy Free
All of our recipes are oil free and vegan.
What You'll Need
FROSTING
½ cup cashews
½ cup unsweetened plant-based milk
1 Tbsp vanilla extract
2 Tbsp date paste
Pinch of sea salt
CAKE
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
Earn your plant-based nutrition certificate
How to Make It
FROSTING
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.
CAKE
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.
Cooking Tips
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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