This Oil Free Vegan Carrot Cake is the best! Fluffy, gluten-free, a real low-fat vegan dessert triumph.

As I sit down with a warm slice of homemade carrot cake, memories flood back from my childhood. Growing up, on special occasions, my family would go out to eat at a fancy restaurant called Ocean Prime. It was the kind of restaurant that had fancy cloth napkins and dim lighting. While the food was good, the dessert was even better. They had a seven-layer carrot cake with cream cheese frost. I drool still thinking about it.

While I no longer eat dairy, that cake was heavenly. Anytime I think about carrot cake, those seven layers of heaven pop into my head. Since I no longer eat dairy and follow a whole foods plant-based diet, I still get that craving for moist carrot cake from time to time. So, I recipe tested and I think I finally cracked the code to delicious oil-free carrot cake.

Carrot cake is a beloved dessert for many reasons. It’s fluffy, has a hidden veggie, perfectly spiced and the tangy cream cheese frosting complements it perfectly. My goal with Oatmalk is to try and recreate my favorite nostalgic treats into healthy low-fat vegan alternatives. I think I cracked the code for the perfect oil-free, gluten-free, refined sugar-free vegan carrot cake.

Like the original non-vegan version, this healthier carrot cake recipe is loaded with spiced flavor, fluffy, super moist, and downright delicious. Here are some reasons to love and try this recipe:

Oil-free
Vegan
Dairy-free
Gluten-Free
Nostalgic
Made with whole foods
Quick and easy

How to make the oil free vegan carrot cake loaf:

Preparing the Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Once the oven is preheated, bake a Japanese sweet potato until it is soft to the touch. Once baked and cooled, remove the skin.

3. In a high-speed blender, add the sweet potato, peanut butter, dates, and plant milk. Blend on high until smooth.

4. To the blender, add the coconut sugar, gluten-free flour, cinnamon, vanilla, remaining milk, and baking soda. Blend again on high until the batter is smooth.

5. Fold in the shredded carrots and raisins until evenly distributed throughout the batter.

6. Pour the batter into the prepared loaf pan, spreading it out evenly.

7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.

The frosting

Keeping this recipe low in fat and on the healthy side, I used the vanilla Silk dairy-free yogurt. It worked perfectly as frosting! The yogurt contains tapioca starch so it maintains its thickness.

This carrot cake loaf is perfect for breakfast, brunch, or as a sweet treat any time of day. Enjoy!

How to store

If you’re looking to store the cake for your weekly sweet treat, then I suggest storing it in an airtight container in the refrigerator. Take a slice out and pop it in the microwave for 10 seconds to enjoy it warm. It will last up to 5 days in the refrigerator.

Course Dessert

Cuisine Gluten-free, Plant-Based, Vegan

Keyword Gluten-Free, Oil Free

Prep Time 45

Cook Time 45

Equipment

1 High-speed blender
1 9×5 loaf pan

Ingredients

1 medium Japanese sweet potato
5 pitted medjool dates
1/4 cup smooth peanut butter natural
1 cup plant milk
3/4 cup sorghum flour or any gluten free flour mix
1 tsp vanilla
1/4 cup coconut sugar
1 tsp cinnamon
1/2 cup shredded carrot
2 tbsp rasins
1 tsp baking soda

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Once the oven is preheated, bake a Japanese sweet potato until it is soft to the touch. Once baked and cooled, remove the skin.
In a high-speed blender, add the sweet potato, peanut butter, dates, and plant milk. Blend on high until smooth.
To the blender, add the coconut sugar, gluten-free flour, cinnamon, vanilla, remaining milk, and baking soda. Blend again on high until the batter is smooth.
Fold in the shredded carrots and raisins until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.

Frosting

Keeping this recipe low in fat and on the healthy side, I used the vanilla Silk dairy-free yogurt. It worked perfectly as frosting! The yogurt contains tapioca starch so it maintains its thickness.
This carrot cake loaf is perfect for breakfast, brunch, or as a sweet treat any time of day. Enjoy!