This Whole Food Plant-Based (WFPB) carrot cake is a beginner-friendly, dairy-free, and oil-free twist on the classic favorite. Packed with wholesome ingredients and natural sweetness, it’s a moist, flavorful treat that’s perfect for dessert or a special brunch. Even if you’re new to plant-based baking, you’ll find this recipe approachable and satisfying.
Ingredients
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened non-dairy milk (such as almond, soy, or oat)
- 1/3 cup crushed pineapple, drained (canned in juice, not syrup)
- 1/3 cup raisins (optional but recommended)
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the frosting: 1 cup raw cashews (soaked 2-4 hours), 2-3 tablespoons maple syrup, 2 tablespoons lemon juice, 1/4 cup unsweetened non-dairy milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). Line an 8-inch square or round cake pan with parchment paper or lightly dust with flour.
- Prepare the flaxseed egg: In a small bowl, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Stir and let sit for 5 minutes to thicken.
- Mix wet ingredients: In a large bowl, combine applesauce, maple syrup, non-dairy milk, vanilla extract, and the prepared flaxseed mixture. Whisk until well blended.
- Add carrots and pineapple: Stir in the grated carrots and crushed pineapple. Add raisins and nuts if using.
- Combine dry ingredients: In a separate bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Gently fold together with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Bake: Pour the batter into your prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the cashew frosting: Drain soaked cashews and add to a high-speed blender with maple syrup, lemon juice, non-dairy milk, and vanilla extract. Blend until completely smooth and creamy, scraping down sides as needed. Add a splash more milk if too thick.
- Frost the cake: Once the cake is fully cool, spread the cashew frosting evenly over the top. Garnish with extra chopped nuts or a sprinkle of cinnamon if desired.
- Slice and serve: Cut into squares or wedges and enjoy. This cake is best served at room temperature or chilled.
Tips
- Flour substitution: You can use white whole wheat flour or a 1:1 gluten-free baking blend if needed. The texture may vary slightly but will still be delicious.
- Nut-free option: Omit nuts in the batter and use a store-bought nut-free vegan frosting, or blend silken tofu with maple syrup and lemon juice for a creamy alternative.
- Grating carrots: Use the fine side of a box grater or a food processor attachment for best results. Finely grated carrots blend better and keep the cake moist.
- Don’t overbake: Watch the cake in the last 5 minutes. Overbaking can dry it out. Check with a toothpick for moist crumbs, not wet batter.
Serving Suggestions
- Serve with a cup of hot herbal tea or coffee for a cozy snack.
- Top with extra chopped walnuts or pecans for added crunch and visual appeal.
- Pair with fresh fruit like orange slices or berries for a refreshing contrast.
- For a special occasion, double the recipe and bake in two pans for a layered cake with extra frosting in between.
Variations
- Spice it up: Add 1/4 teaspoon ground cloves or allspice for a deeper spice flavor.
- Fruit swaps: Replace raisins with chopped dates, dried cranberries, or currants to change the flavor profile.
- Make muffins: Pour batter into a muffin tin lined with papers and bake for 22-25 minutes for portable carrot cake muffins.
- Chocolate twist: Stir in 1/4 cup dairy-free mini chocolate chips for a fun treat, though this is less traditional.
Storage and Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. The flavors often deepen after a day. For best texture, let slices come to room temperature for 20-30 minutes before serving. The cashew frosting may firm up when chilled but will soften as the cake warms. To freeze, wrap individual slices tightly and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature before enjoying. Avoid microwaving, as it can dry out the cake and change the frosting texture.
Frequently Asked Questions
- Can I make this carrot cake without nuts?
- Yes, simply omit the walnuts or pecans from the batter and use a nut-free frosting alternative, such as one made from silken tofu, coconut cream, or a store-bought nut-free vegan frosting. The cake’s texture and flavor will still be excellent.
- What can I use instead of applesauce?
- If you don’t have applesauce, you can substitute it with an equal amount of mashed ripe banana or pumpkin puree. Both will add moisture and a hint of flavor. Keep in mind that banana will make the cake slightly sweeter and more banana-forward, while pumpkin will add a subtle earthiness.
- Do I have to use crushed pineapple?
- Pineapple adds moisture and a subtle sweetness, but you can leave it out if you prefer. If omitted, consider adding an extra 2 tablespoons of non-dairy milk or unsweetened applesauce to maintain the cake’s moist texture.
- Can I make this carrot cake gluten-free?
- Yes, substitute the whole wheat pastry flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder for best results. The cake may be a bit more crumbly, but will still taste great.
- How do I ensure my cake is moist and not dry?
- Use freshly grated carrots (not pre-shredded), don’t overbake, and measure flour by spooning it into the cup and leveling off. The applesauce and pineapple help retain moisture, so don’t skip them unless you adjust with other wet ingredients.
- Is the cashew frosting necessary?
- The cake is delicious on its own, but the cashew frosting adds a creamy, tangy finish reminiscent of traditional cream cheese frosting. If you prefer, you can skip the frosting or opt for a simple dusting of cinnamon and chopped nuts for a lighter option.