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Serves or have to yourself!
US | Metric
Ingredients
I n g r e d i e n t s
  • 75 g oats
  • 150 ml unsweetened soya milk
  • 150 g carrots
  • 30 g dates
  • 1 tsp baking powder
  • 1 tsp cinnamon, nutmeg, ginger & mixed spice
F r o s t i n g
  • 50 g plain vegan cream cheese
  • 15 g fruit syrup
Healthy carrot cake Healthy carrot cake

Healthy carrot cake

oil/refined sugar free healthy vegan carrot cake!

The most delicious, healthy, vegan carrot cake made from simple whole food ingredients! I can't stop making this recipe and Im sure you won't be able to resist either! Mum approved too! Make this and impress your family and friends... if you can resist not eating it up in one go unlike me!

Prep 10 minutes
Total 1 hour 10 minutes
  1. Blend the oats into an oat flour
  2. Finely grate the carrots and squeeze out as much juice as possible by placing the shredded carrot in kitchen towel and ringing/squeezing it over the sink
  3. De-pit and chop the dates
  4. Add everything for the carrot cake batter into the blender and blend until fully combined (or press the "mix" function on the food processor) 
  5. Pour into a lined rectangular cake tin and bake at 180 degrees for approximately 1 hour, or until golden and cooked through
  6. Leave the cake in the tin for 5 minutes out of the oven before placing it onto the cooling rack
  7. Whilst the cake is cooling, prepare the frosting by mixing together the vegan cream cheese and fruit syrup until fully combined
  8. Once the cake has cooled, spread the frosting evenly ontop and transfer to the fridge to set
Healthy carrot cake Healthy carrot cake

Healthy carrot cake

oil/refined sugar free healthy vegan carrot cake!

The most delicious, healthy, vegan carrot cake made from simple whole food ingredients! I can't stop making this recipe and Im sure you won't be able to resist either! Mum approved too! Make this and impress your family and friends... if you can resist not eating it up in one go unlike me!

favorite
print
like
Prep 10 minutes
Total 1 hour 10 minutes
Serves or have to yourself!
US | Metric
Ingredients
I n g r e d i e n t s
  • 75 g oats
  • 150 ml unsweetened soya milk
  • 150 g carrots
  • 30 g dates
  • 1 tsp baking powder
  • 1 tsp cinnamon, nutmeg, ginger & mixed spice
F r o s t i n g
  • 50 g plain vegan cream cheese
  • 15 g fruit syrup

  1. Blend the oats into an oat flour
  2. Finely grate the carrots and squeeze out as much juice as possible by placing the shredded carrot in kitchen towel and ringing/squeezing it over the sink
  3. De-pit and chop the dates
  4. Add everything for the carrot cake batter into the blender and blend until fully combined (or press the "mix" function on the food processor) 
  5. Pour into a lined rectangular cake tin and bake at 180 degrees for approximately 1 hour, or until golden and cooked through
  6. Leave the cake in the tin for 5 minutes out of the oven before placing it onto the cooling rack
  7. Whilst the cake is cooling, prepare the frosting by mixing together the vegan cream cheese and fruit syrup until fully combined
  8. Once the cake has cooled, spread the frosting evenly ontop and transfer to the fridge to set