This easy oil free vegan carrot cake is a healthier twist on a classic favorite, delivering all the moistness and flavor you love—without any added oils, eggs, or dairy. It’s perfect for anyone looking for a plant-based dessert that’s simple to make, loaded with wholesome ingredients, and still irresistibly delicious. Whether for a celebration or an everyday treat, this carrot cake proves you don’t need oil for a soft, tender crumb and rich taste.
Ingredients
- 1 1/2 cups (180g) finely grated carrots (about 3 medium carrots)
- 1 1/2 cups (180g) whole wheat pastry flour (or all-purpose flour)
- 1/2 cup (120g) unsweetened applesauce
- 3/4 cup (150g) coconut sugar or organic cane sugar
- 1/2 cup (120ml) unsweetened plant-based milk (almond, soy, or oat)
- 1/3 cup (40g) chopped walnuts or pecans (optional)
- 1/3 cup (40g) raisins (optional)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly line an 8-inch (20cm) square or round cake pan with parchment paper or use a silicone pan for easy removal.
- Grate the carrots finely and set aside. The finer the grate, the more evenly the carrots will blend into the batter, keeping the cake moist.
- Prepare the wet ingredients: In a large mixing bowl, combine the unsweetened applesauce, coconut sugar, plant-based milk, vanilla extract, and apple cider vinegar. Whisk until well mixed. The vinegar helps activate the baking soda for a lighter crumb.
- Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet and dry: Add the dry mixture into the wet bowl. Stir gently with a spatula until just combined—do not overmix, as this can make the cake dense.
- Fold in carrots and add-ins: Gently fold in the grated carrots, walnuts, and raisins if using. The batter will be thick but spreadable.
- Pour and smooth: Transfer the batter into your prepared cake pan. Smooth the top with a spatula or the back of a spoon.
- Bake: Place in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10–15 minutes, then carefully lift it out (using the parchment) and let it cool completely on a wire rack before slicing or frosting.
- Optional frosting: For a classic touch, frost with vegan cream cheese frosting or a simple cashew or coconut yogurt glaze once the cake is completely cool.
Tips
- Flour substitutions: Whole wheat pastry flour yields a tender crumb, but you can use all-purpose flour for a lighter cake, or a 1:1 gluten-free blend for a gluten-free version.
- Sweetener swaps: Coconut sugar gives a caramel flavor and lower glycemic index, but organic cane sugar or brown sugar work equally well.
- Don’t skip the vinegar: The acid helps activate the baking soda, giving the cake rise and lightness, especially important in oil-free vegan baking.
- Mix gently: Overmixing develops gluten and makes the cake tough. Stir just until no dry flour remains.
Serving Suggestions
- Frosting: Top with a vegan cream cheese frosting made from store-bought vegan cream cheese, powdered sugar, and a splash of vanilla. For a lighter option, blend soaked cashews with lemon juice, maple syrup, and a little plant milk until creamy.
- Dusting: For a simple finish, dust with powdered sugar or cinnamon before serving.
- Accompaniments: Serve with a scoop of dairy-free vanilla ice cream, coconut yogurt, or a cup of hot tea or coffee.
- Brunch option: Cut into bars and serve as a wholesome breakfast or brunch treat.
Variations
- Fruit boost: Add 1/2 cup chopped pineapple (well-drained) for a tropical twist and extra moisture.
- Nut-free: Omit the walnuts/pecans and increase the raisins, or add sunflower seeds for crunch without nuts.
- Spice it up: Add a pinch of ground cloves or cardamom for a warmer, spicier flavor profile.
- Muffin format: Divide the batter among muffin cups and bake at 350°F (175°C) for 20–22 minutes for carrot cake muffins.
Storage and Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—let the cake come to room temperature before serving for best flavor and texture. To freeze, wrap individual slices or the whole cake (unfrosted) tightly in plastic wrap and place in a freezer-safe bag or container; freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours. If you prefer your cake slightly warm, reheat slices in the microwave for 10–15 seconds or in a low oven (300°F/150°C) for about 5 minutes.
Frequently Asked Questions
- How do I make this carrot cake gluten-free?
Simply substitute the flour with a 1:1 gluten-free all-purpose baking blend. Make sure it contains xanthan gum for binding. The texture may be slightly more crumbly, but the cake will still be delicious. - Can I use maple syrup or agave instead of sugar?
Yes, but you’ll need to reduce the plant milk by about 2–3 tablespoons to offset the extra liquid. The cake will be a bit more moist and may need a few extra minutes of baking time—test with a toothpick for doneness. - Do I need to peel the carrots before grating?
It’s recommended for the best texture and color, but if your carrots are very fresh and clean, you can simply scrub them well and grate with the peel on for extra fiber. - Why is my vegan carrot cake dense or gummy?
This usually happens from overmixing the batter or using too much moisture. Make sure to gently fold ingredients and measure liquids carefully. Letting the cake cool completely before slicing also helps set the crumb. - Can I make this recipe as cupcakes?
Absolutely! Divide the batter evenly among 12 lined muffin cups. Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick comes out clean. - Is this carrot cake suitable for kids?
Yes, it’s a great option for children since it’s free from eggs, dairy, and added oils. For younger children, you may want to omit the nuts and cut back slightly on the spices. Always supervise for potential choking hazards with add-ins like raisins or nuts.
Related
- Baked Cabbage Steaks with Chicken: Step-by-Step Guide
- Chicken & Cabbage Steaks Recipes: Easy, Flavorful Dinner Ideas
- Planet Fitness Family Membership Plans: How They Work
Easy Oil Free Vegan Carrot Cake Recipe for Moist, Healthy Slices