Make this healthy vegan and oil-free carrot cake for your Easter dessert! This cake is made with whole food plant-based ingredients like maple syrup, oat flour, and nut butter (no oil!) Flavorful, moist, and so easy!
The most stunning whole food carrot cake for your Easter table!
I'm in love with this cake. It is so easy to make. It has minimally processed, whole food ingredients. And it's full of flavor!
Carrot cake has so many notes of beautiful flavor. The classic spices like cinnamon, ginger, and cloves really pack a punch.
They add the right amount of "spice" to the cake.
And the carrots (of course) with some raisins and nuts give the cake a fresh, sweet, and nutty flavor.
All completely vegan and oil-free! (And easily gluten-free too.)
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This cake is perfect to serve during the springtime for Easter. It would also be great for wedding or baby showers. Or really any occasion!
Why I love this Oil-Free Vegan Carrot Cake
- Dietary needs - this cake is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
- Moist, soft, fudgy and rich - this is not a dry, crumbly cake. In fact, it is rich and fudgy and incredibly moist.
- Normal ingredients - I've been known to put some funky ingredients in my baking (hello sweet potato brownies & chickpea red velvet cake) but this recipe has nothing weird. You probably have most of the ingredients in your pantry.
- Easy to make - no equipment necessary!
- Beginner friendly cake - not only is there no equipment, but the steps are also very simple. This cake turns out well every time. And it's easy to frost!
- Very sweet - it's not as sweet as cake you might get from a bakery or make from a box, but for a plant-based recipe, it's pretty sweet. Great for serving friends or family who aren't used to eating less sugar
- Nutty, sweet, spiced flavor - those classic carrot cake spices like cinnamon and ginger really shine through in this cake.
Ingredient Notes & Substitutions
- Oat Flour: sometimes I recommend using homemade oat flour in my baked good recipes. I don't recommend it for this recipe though - for a classic cake texture, opt for store bought. That said, homemade oat flour will still work, the cake will just have a coarser texture
- Almond Flour: Almond flour is my go-to flour to balance oat flour. Almonds have more fat, which means that they help lighten up the cake, making it less dense. AND almond flour adds flavor!
- Baking Powder & Soda
- Carrot Cake Spices: cinnamon, ginger, nutmeg allspice. These spices are what give carrot cake its beautiful warm flavor! Don't skimp on these spices.
- Salt
- Unsweetened Applesauce: Unsweetened applesauce gives t the perfect light and fluffy texture. Without it, the cake will be too dense. If you don't like applesauce, don't worry - you can't taste it
- Maple Syrup: maple syrup is the ideal liquid sweetener for this cake. The maple notes pair perfectly with the carrot cake spices.
- Nut Butter: Instead of using oil, we'll use nut butter as the fat source. Use a neutral-tasting nut butter like cashew butter or almond butter
- Apple Cider Vinegar: in combination with baking soda, ACV helps the cake to rise properly, so don't skip this!
- Ground Flaxseed: ground flax acts as an egg replacement. It helps bind the batter together. You can also use ground chia seeds.
- Vanilla
- Shredded Carrots: if you have a box grater or attachment on your food processor I recommend grating whole carrots for this recipe - the texture is finer and the flavor will be better than pre-grated carrots from the store
- Raisins: if you don't like raisins feel free to leave them out
- Walnuts & Pecans: I used a mix of walnuts and pecans - feel free to use just one or the other. Or omit the nuts entirely
Frosting Ingredients
- Vegan Cream Cheese: I used Miyoko's vegan cream cheese - it is made with whole foods, without any oils or gums.
- Arrowroot Powder: Since the frosting has no butter, it needs to be thickened. Arrowroot powder is a starch that helps thicken the frosting without adding flavor. You can sub cornstarch.
- Maple Syrup: As noted above, you can use date syrup here for a completely fruit sweetened cake, but date syrup is dark and will change the color of the frosting.
- Vanilla Extract
How to make Vegan Oil-Free Carrot Cake
Step 1. Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.
Step 2. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg allspice, and salt. Set aside.
Step 3. In a large bowl, whisk together the applesauce, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.
Step 4. Slowly stir the dry ingredients into the wet.
Step 5. Fold in the carrots, raisins, walnuts, and pecans.
Step 6. Divide the batter evenly between the cake pans. Bake 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean and they are starting to turn golden.
Step 7. Remove from the oven and let cool completely on a cooling rack.
Step 8. Meanwhile prepare the frosting. Using a hand mixer or stand mixer, beat the frosting ingredients until combined and slightly fluffy. Refrigerate until ready to use.
Step 9. When the cakes are cooled, use an offset spatula to spread half of the frosting on top of one cake. Then top with the second cake. Spread the other half of the frosting on top.
Step 10. Decorate with some chopped pecans and walnuts. Serve and enjoy!
FAQ & Expert Tips
Yes, you can turn recipe into a cupcakes. The batter will translate to 12 cupcakes (maybe a few more).
Line a cupcake tin with liners and fill each one ¾ of the way full.
Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
First, let me just say: this cake is incredible without frosting. It does do not need frosting to taste good! But, since this is a layer cake, I've included a recipe for a minimally processed cream cheese frosting.
For a chocolate twist: use my oil-free vegan chocolate frosting
For a WFPB icing: head over to my maple pecan cupcakes and use the frosting recipe from that post
Since this cake is made from whole foods, it will not act exactly like a regular cake.
Unfrosted cake: store at room temperature in an air-tight container. The cake will last for 5-7 days.
Frosted cake: because the frosting uses minimally processed ingredients, it needs to be stored in the fridge. Store your frosted cake in the refrigerator. It will last for 7-10 days
Yes. I've successfully frozen the cake. Wrap tightly in plastic wrap then place in a freezer safe bag to avoid freezer burn.
To defrost, let the cake come to room temperature on the counter.
Recipe Prayer
Praise the Lord for the resurrection. Jesus we praise your name and celebrate in your honor. Amen.
More Vegan Oil-Free Cakes & Cupcakes
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📖 Recipe
Vegan Oil-Free Carrot Cake
Ingredients
- 1 ½ Cups Oat Flour
- ¾ Cup Almond Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Tablespoon Cinnamon
- 2 Teaspoons Ginger
- 1 Teaspoon Nutmeg
- ¼ Teaspoon Allspice
- ¼ Teaspoon Salt
- ¾ Cup Unsweetened Applesauce
- ¾ Cup Maple Syrup
- ½ Cup Nut Butter
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Ground Flaxseed
- 1 Tablespoon Vanilla
- 1 Cup Shredded Carrots
- ½ Cup Raisins
- ⅓ Cup Chopped Walnuts
- ⅓ Cup Chopped Pecans
Frosting
- 16 Ounces Vegan Cream Cheese
- ¼ Cup Maple Syrup
- ¼ Cup Arrowroot Powder
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg allspice, and salt. Set aside.
- In a large bowl, whisk together the applesauce, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.
- Slowly stir the dry ingredients into the wet.
- Fold in the carrots, raisins, walnuts, and pecans.
- Divide the batter evenly between the cake pans. Bake 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean and they are starting to turn golden.
- Remove from the oven and let cool completely on a cooling rack.
- Meanwhile prepare the frosting. Using a hand mixer or stand mixer, beat the frosting ingredients until combined and slightly fluffy. Refrigerate until ready to use.
- When the cakes are cooled, use an offset spatula to spread half of the frosting on top of one cake. Then top with the second cake. Spread the other half of the frosting on top.
- Decorate with some chopped pecans and walnuts. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
Elisabetta
Was looking for an oil free and gluten free carrot cake recipe and this is perfect! Made it today and it was delicious. Will be making it again and again! So simple to make and super tasty! Everyone loved it!
Elizabeth
Hi Elisabetta! So glad you enjoyed the cake! It is truly one of my favorites. Thanks for your kind review!