Vegan Xylitol Carrot Cake
Indulge in the guilt-free goodness of this Vegan Xylitol Carrot Cake—a dairy-free, egg-free, and refined sugar-free delight that's perfect for health-conscious dessert lovers. This moist and flavorful carrot cake swaps traditional sugar for xylitol, offering a lower-calorie alternative without compromising on sweetness. Packed with finely grated carrots, warm spices like cinnamon and nutmeg, and the option to add crunchy walnuts and sweet raisins, every slice is a delightfully wholesome treat. Made with simple pantry staples like almond milk and apple cider vinegar to achieve a tender texture, this easy-to-make cake bakes to perfection in just 35 minutes. Serve it plain, dusted with powdered xylitol, or topped with a creamy vegan frosting for a show-stopping finish—ideal for parties, holidays, or an everyday indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour (or gluten-free flour blend for GF version)
- 1 cup Xylitol
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Apple cider vinegar
- 0.5 cup Neutral vegetable oil (e.g., canola or sunflower oil)
- 2 teaspoons Vanilla extract
- 2 cups Carrots, finely grated
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan buttermilk.
In a large mixing bowl, whisk together the flour, xylitol, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the vegan buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined. Do not overmix.
Fold in the grated carrots. If using, also fold in the chopped walnuts and raisins.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Frost with vegan cream cheese frosting or dust with powdered xylitol before serving.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 615.9 g | 224% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 77.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 784 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2902 mg | 62% | |
*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.
