Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free


Vegan WFPB Carrot Cake


1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth)
2 flax eggs (2 tbls ground flax mixed with 6 tbls water)
¾ cup date syrup
1/4 cup non dairy milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
1 ½ cups grated carrots

2 ¼ cup oat flour
1 ½ cup almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
⅛ tsp cloves
¼ tsp nutmeg

Preheat oven to 350.

Line a 9” pan with parchment paper.

In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour batter into prepared pan.
Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack.

Cream Cheese Frosting (optional

1 ½ cup raw cashews (soaked for min.2 hrs)
½ cup coconut milk or cream
2 tbls lemon juice
6 soft pitted medjool dates
1 tsp vanilla extract

Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.






  1. I love vegan carrot cake 🎂 thanks for sharing ❤. I can’t wait to try this carrot cake been telling my family that I make one from scratch . I had vegan carrot cake years ago my church family are vegan and vegetarian they make vegan ice cream to so good 💕😊

  2. I can’t wait to make this for the holidays. I would love to make it but it’s too hot 🥵 in my apartment right now and I don’t wanna turn my oven on 🤣 But I am definitely making it. I did make your chickpeas, chocolate chip cookies. They are my favorite, 😊