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Vegan and Gluten Free Carrot Cake

If you like moist healthy cakes then you're sure to enjoy this delicious carrot cake!
Prep Time 20 minutes
Cook Time 45 minutes
Making the Icing 45 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Gluten Free, Plant Based, Vegan, Vegetarian


  • Blender
  • Baking tray 20cm x 20cm


Cake Ingredients:

  • 500 ml plant based milk
  • 130 g dates
  • 15 g raisins
  • 120 g banana mashed
  • 1 tsp vanilla extract
  • 225 g oat flour Finely blended oats work just fine
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • 1 ½ cup shredded carrots
  • 45 g chopped walnuts prepare some extra for decoration
  • 2 tsp goji berries prepare some extra for decoration

Icing Ingredients:

  • 100 g dates
  • 100 g cashews
  • 1 tsp vanilla extract
  • water for soaking


Making Date Mixture for the cake:

  • In a bowl combine plant based milk, dates, raisins, mashed banana and vanilla extract. Let it stand for 15 minute and blend until smooth.

Making the Cake:

  • Preheat the oven to 180°C
  • In a large bowl combine oat flour, baking powder, cinnamon, baking soda and nutmeg.
  • Add the date mixture to the oat mixture and stir until combined.
  • Gently mix in the carrots, walnuts and goji berries.
  • Transfer the batter to the baking pan and bake for 40 minutes.

Making the Icing:

  • Combine the dates, cashews and vanilla extract in a bowl, add enough water to cover the mixture. Leave it for 45 minutes until dates and cashews are soft, blend until smooth, If it's too dry add a little bit of water to make it blend easier.
  • Place the icing on the cake and decorate it with walnuts and goji berries.



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Keyword baking, healthy baking