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.)
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!
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!
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 3/4 of the way full.
Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Oil is a processed food. To make olive oil, you take whole olives and press and press and press them until nothing is left except oil.
It takes a lot of processing to turn an olive into oil. And when you process the olives, you take out almost all of their nutrient content - like fiber - and the result is a high-fat, low-nutrient substance.
Plus, oil (even olive oil) has been shown to have the same detrimental affects to our arteries as fast foods. Read this article for more information.
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.
To defrost, let the cake come to room temperature on the counter.
Praise the Lord for the resurrection. Jesus we praise your name and celebrate in your honor. Amen.
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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!
Frosting
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