The Healthiest Carrot Cake You’ll Ever Make | Vegan & Gluten-Free

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Soak around 100 grams of cashew nuts for around 2 hours.

Take around 2 cups of medjool dates, remove the seeds, and soak them in room temperature water for around 30 minutes.

Peel three medium-sized carrots and grate them to get around 1 and 1/2 cups of grated carrots.

Toast 1 and 1/2 cups of unsalted plain almonds on medium heat for 2 to 3 minutes until aromatic, then let them cool.

Blend the toasted almonds until ground, but not into a fine flour.

Add 1 and 1/2 cups of dried desiccated coconut to the ground almonds in a bowl.

Blend quick oats or rolled oats until smooth and add to the bowl with the almond and coconut mixture.

Add 1/2 tablespoon of ground cinnamon and the grated carrots to the bowl.

Blend the soaked dates into a fine paste, squeezing out excess water as you add them to the blender, and add 1 tablespoon of vanilla extract.

Mix the date paste into the bowl with the other ingredients and knead until the mixture holds together.

Line a cake mold with parchment paper and transfer the dough into the mold, pressing it down evenly.

Wet the back of a spoon and press it over the top to create a smooth surface.

Freeze the base for around 1 to 2 hours, covering the top with a plate or folding the parchment paper over it.

Drain the soaked cashew nuts and blend them with 1 tablespoon of coconut oil, 2 tablespoons of date syrup, and 3 tablespoons of coconut milk until smooth and creamy for the icing.

Remove the cake base from the freezer and lift it out of the mold using the parchment paper.

Trim away excess parchment paper and slice off the edges of the cake for a clean finish.

Cut the cake into equal portions, about nine large pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens