Best Vegan Carrot Cake (Oil-free!)

Name: Best Vegan Carrot Cake (Oil-free)
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Ingredients: 1 3/4 cups (224g) regular all-purpose flour; 2 tablespoons (16g) cornstarch; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon fine salt; 3/4 cup (240g) pure maple syrup; 3/4 cup (180g) unsweetened applesauce; 2 tablespoons (40g) regular (not blackstrap) Grandma's brand molasses. You can find this brand at most grocery stores and places like Walmart, Target, etc.; 4 teaspoons (20g) apple cider vinegar; 1 teaspoon (5g) vanilla extract; 1 1/2 cups (180g) shredded carrots; optional: crushed walnuts for topping on the frosting; FROSTING: See directions below; I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.; I use this scale.

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This is the Best Vegan Carrot Cake you’ll try! The spices are spot on, it’s incredibly moist, fluffy texture and super simple and easy to make!

VEGAN CARROT CAKE

I couldn’t believe how delicious this vegan carrot cake turned out! I imagine you will all love it as much as my vegan lemon cake! It is so perfectly moist, yet still fluffy and soft and made without any added oil. I promise you this cake tastes incredibly high fat, but is oil-free (minus the frosting, of course).

The secrets to this wonderfully moist and rich tasting and easy carrot cake is the combo of applesauce and molasses. The molasses is key here. Not only does it provide great depth of flavor, it also add incredible richness and moisture.

With the exception of the frosting, this oil-free vegan carrot cake itself is also refined sugar-free. So it is a much more healthy carrot cake than you’d typically see, but tastes ever bit indulgent, I assure you!

If you do not absolutely need gluten-free, please make this cake asap. But for those needing gluten-free, that version is coming!

INGREDIENTS NEEDED

For this healthy vegan carrot cake, you’ll need to gather all the plant-based ingredients. All of them are easy and simple to find.

Regular white all-purpose flour
Cornstarch
Baking soda
Spices: Cinnamon, nutmeg, ginger
Salt
Pure maple syrup
Unsweetened applesauce
Molasses
Vanilla extract
Carrots
Walnuts: optional

HOW TO MAKE VEGAN CARROT CAKE

Step 1: To a large bowl, combine the dry ingredients.

Step 2: To a large bowl, combine the dry ingredients.

Step 3. To another large bowl, combine the wet ingredients and whisk well.

Step 4: Add the liquid to the dry ingredients and stir gently until just mixed. Do not overmix. Add the batter to a square 8×8 baking dish that has been lightly sprayed with nonstick spray.

Step 5: Bake for 30-35 minutes or until a toothpick comes out completely clean from the center. Mine was perfect at 34 minutes. It should be a gorgeous golden color, as pictured, risen well and smelling fabulous!

Cool the cake 1-2 hours minimum until completely cool before frosting.

CARROT CAKE FROSTING

I chose to use my delicious vegan vanilla buttercream frosting. I know a lot of people like the classic cream cheese frosting, so if you like, I’d suggest replacing the milk called for in my buttercream frosting with lemon juice instead to give it a tang.

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