Amazing Carrot Cake – Oil, Egg, Sugar, & Gluten Free (But It Still Tastes Terrific) Plant Based Cake

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It has almost been two years since we started our plant based journey, & in those (almost) two years, I’ve made & tried some really bad cakes. I had pretty much given up even considering making cakes – even for birthdays, until I came across this recipe from

As I was making this recipe, I had some confusion reading the recipe & did a couple of things incorrectly. I also added some additional ingredients. Following is my adaptation, which we loved.

·       3 cups nondairy milk
·       8 ounces pitted dates (14-16 Medjools or 28-32 Deglet Noor), chopped
·       1 very ripe banana
·       1 cup raisins – divided

·       2 teaspoon vanilla extract (or seeds from 1 vanilla bean)

·       3.5 cups old-fashioned rolled oats
·       4 teaspoons cinnamon
·       4 teaspoons baking powder
·       2 teaspoon baking soda

·       2 teaspoons sea salt
      1 teaspoon ground nutmeg

·       1 teaspoon salt
·       1/4 teaspoon ground cloves

·       3 cups grated carrots (4-6 medium)

·       1 cup chopped walnuts
·       ¾ cup unsweetened coconut flakes, plus more for the garnish (lightly toasted if desired)
·       Vanilla Frosting (below)

Heat panggangan to 350*F.

Place oats in blender, & blend until a fine powder is formed. Pour into a large bowl & set aside.

Place milk, dates, banana, raisins & vanilla in blender & blend until smooth. (Soak for 15-20 minutes first to soften if not using a high powered blender.)

Add cinnamon, baking powder, baking soda, salt, cinnamon, cloves, & nutmeg to the oat flour & mix with a whisk to incorporate.

Mix in the contents from the blender.

Mix in the carrots, remaining raisins, nuts, & coconut.

Line 2 nine inch cake rounds with parchment paper, & divide batter between the two pans.

Bake for 40-45 minutes.

Cool for 10 minutes before removing from pans.
Remove from pans & cool completely on a wire rack.

Serve with vanilla frosting (Double this recipe), & garnish with toasted coconut flakes.

Source Recipe:

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