Sugar Free and Vegan Carrot Cake
Indulge in the wholesome goodness of this Sugar-Free and Vegan Carrot Cake, a guilt-free dessert that’s as moist and flavorful as its traditional counterpart. Made with nutrient-rich whole wheat flour, naturally sweetened with Medjool dates and applesauce, and packed with fresh grated carrots, this recipe is the ultimate treat for health-conscious bakers. The warm spices of cinnamon and nutmeg, combined with the crunch of shredded coconut and optional walnuts, create a symphony of textures and flavors in every bite. With no refined sugar, eggs, or dairy, this plant-based carrot cake is perfect for any lifestyle, making it a crowd-pleaser for vegans and anyone looking for a healthier dessert option. Serve it plain or elevate it with a vegan cream cheese frosting for a truly irresistible finishing touch!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsweetened applesauce
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 cup Medjool dates (pitted and finely chopped)
- 2 cups Grated carrots
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Chopped walnuts (optional)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl or blender, combine the unsweetened applesauce, almond milk, apple cider vinegar, vanilla extract, and chopped dates. Blend or mix until the dates are broken down slightly (you want a slightly chunky mixture).
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as this can make the cake dense.
Gently fold in the grated carrots, shredded coconut, and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the carrot cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve plain or top with a vegan cream cheese frosting or a dusting of shredded coconut, if desired. Enjoy!
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 376.1 g | 137% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 165.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 725 mg | 56% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3346 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
