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An iced vegan carrot cake, ready to serve.

Vegan Oil-Free Carrot Cake

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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 479
Author Elizabeth

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

Calories: 479kcal | Carbohydrates: 49g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 337mg | Potassium: 305mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1541IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg