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    Home » Recipes » Baked Goods

    Oil-Free Vegan Carrot Cake with Oat Flour

    Published: Apr 2, 2021 by Amber Asakura · This post may contain affiliate links. If you make a purchase using an affiliate link, I receive a small commission at no additional cost to you. Thanks for your support!

    Jump to Recipe Print Recipe

    I am SO in love with this oil-free vegan carrot cake recipe. It's everything I want in a carrot cake. Moist (you know I love that word), lightly-sweetened, fragrantly spiced, flecked with sweet, juicy raisins, and made with oat flour. Oh, and it happens to be gluten-free, egg-free, dairy-free, whole grain, and full of whole food plant-based goodness.

    Two layer oil-free vegan carrot cake with cream cheese frosting on cake stand.

    I swear, it's the best vegan carrot cake I've ever had. Okay, that's a lie. It's actually the best carrot cake I've ever had, period. And, bonus, I feel good about eating it!

    It's full of healthy ingredients like carrots (duh), raisins, oat flour, applesauce, walnuts, shredded coconut, and pineapple.

    Close up of unfrosted oat flour carrot cake to show texture of baked-in carrots, raisins, walnuts, coconut shreds, and pineapple.

    Wait, wait, wait. Pineapple?

    Well, shit. I was hoping I could sneak that by you. Yeah, I was skeptical, too. But when the magical Somer McCowan suggests something, you listen!

    Carrot cake is THE BEST kind of cake and I make one for my birthday every year. A few days before my birthday last year, I asked Somer if she had a good, not-terribly-unhealthy carrot cake recipe. She sent me this recipe from the NY Times and told me she veganizes it. I made some smart ass comment about being a carrot cake purist and said I was super opposed to pineapple in my carrot cake. But you know what? I don't think I had ever even had carrot cake with pineapple in it (I'm just an asshole), and I trust any recommendation from Somer, so I decided to go for it.

    It was... incredible. Over the next couple months, I made the carrot cake six more times, each time tweaking and adjusting and adding and removing things, until I came to this version I'm giving you today. It has a pretty long list of ingredients, and it's not a quick recipe, but it is SO worth the effort. I hope you love it as much as I do.

    (THANK YOU, SOMER!)

    This recipe was originally posted in April 2021. After another year of making and improving the recipe, it was updated in April 2022 to add ingredient and process photos, improve the recipe measurements and instructions, and to remove the cream cheese frosting recipe and add it to its own new post. I hope this helps!

    Let's talk about the recipe!

    Contents

    1. Recipe Highlights
    2. Ingredients
    3. Recipe Steps
    4. Helpful Tips
    5. FAQs
    6. Oil-Free Vegan Carrot Cake Recipe
    Two layer oil-free vegan carrot cake with slice missing.

    Recipe Highlights

    • This gluten-free vegan carrot cake recipe contains no eggs, no dairy, no wheat, and no oil or vegan butter.
    • Oat flour makes it whole grain and it's packed full of fruits, veggies, and nuts. This is probably the most nutritious carrot cake you'll ever eat. Healthy vegan carrot cake for everyone! 🥳
    • The unfrosted cake freezes well, so it's an easy make-ahead dessert. Just thaw and frost.
    Slice of vegan carrot cake with a forkful taken out on a blue plate.

    Ingredients

    The full recipe is in the recipe card at the end of this post, but here's a quick look at the ingredients you'll need to make your very own oil-free vegan carrot cake with oat flour.

    Ingredients for gluten-free vegan carrot cake.
    • oat flour (make sure yours is certified gluten free if you have a sensitivity)
    • coconut sugar (date sugar or brown sugar would also work)
    • ground cinnamon
    • ground ginger
    • baking soda
    • salt
    • ground flax seeds mixed with water to make a flax "egg"
    • your favorite plant milk mixed with apple cider vinegar to make vegan "buttermilk"
    • carrots
    • canned crushed pineapple
    • chopped walnuts
    • unsweetened shredded coconut
    • raisins
    • unsweetened applesauce
    • molasses
    • vanilla extract

    Recipe Steps

    Gather your ingredients, preheat your oven and prepare your cake pans. To get the right size of parchment to line the bottom of your round pans, place one pan on a sheet of parchment paper and trace around it. Then cut out the shape, cutting slightly inside the line you drew so you’re not transferring the ink or pencil lead to your cake.

    Tracing a cake pan onto parchment paper.
    Cutting a circle out of parchment paper.

    Next, measure the circumference (the length around your pan) and height of your pan.

    Measuring tape wrapped around the outside of a round cake pan.
    Measuring the height of a round cake pan.

    Cut a long strip of parchment (or multiple shorter strips) as wide as the height of your pan and an inch or two longer than the circumference so there is a slight overlap when you place the strip(s) inside the pan.

    Measuring a length of parchment paper.
    Measuring the height for a strip of parchment paper.
    Cut strips of parchment paper with scissors and measuring tape.

    Repeat these steps for the second pan, obviously. 😉

    Now grate your carrots (fine or coarse, it's up to you!) and chop your walnuts.

    Grated carrots in a food processor.
    Chopped walnuts in a food processor.

    Put them in a big bowl with the rest of your add-ins.

    Grated carrots, chopped walnuts, raisins, shredded coconut, and crushed pineapple in a bowl.
    Grated carrots, chopped walnuts, raisins, shredded coconut, and crushed pineapple mixed together in a bowl.

    Make your flax "egg" and vegan "buttermilk".

    Ground flax seeds and water in a bowl before being whisked together.
    Ground flax seeds and water in a bowl after being whisked together.
    Measuring cup full of almond milk and measuring spoon holding apple cider vinegar.
    Measuring cup full of almond milk with apple cider vinegar mixed into it.

    Next, you'll combine your dry ingredients.

    Bowl of dry ingredients for oat flour carrot cake before being mixed together.
    Bowl of dry ingredients for oat flour carrot cake after being mixed together.

    Then combine your wet ingredients and pour them into the dry ingredients.

    Bowl of wet ingredients for oat flour carrot cake before being mixed together.
    Bowl of wet ingredients for oat flour carrot cake after being mixed together.
    Bowl of wet and dry ingredients for oat flour carrot cake before being mixed together.
    Bowl of wet and dry ingredients for oat flour carrot cake after being mixed together.

    Once it's mixed, fold in the grated carrots, pineapple, walnuts, coconut, and raisins.

    Bowl of batter and add-ins for oat flour carrot cake before being mixed together.
    Bowl of batter and add-ins for oat flour carrot cake after being mixed together.

    Pour the batter into your cake pans. If you're not using oil to hold your parchment paper in place, place a parchment circle in the bottom of the pan, then pour in half of the cake batter (about 3 cups) without spreading it. Add the parchment strips to the edges, one section at a time, and hold each strip in place with one hand while you use the other hand to spread the batter to the edge.

    Vegan carrot cake batter being spread into a parchment-lined round cake pan.

    Put the cake in the preheated oven and enjoy the heavenly fragrance while it bakes. While the cake is baking, make the frosting.

    Oil-free vegan carrot cake in round pans before being baked.
    Oil-free vegan carrot cake in round pans after being baked.

    When the cake is out of the oven, let it cool on a wire rack.

    Layers of vegan carrot cake inverted onto a cooling rack.
    Layer of vegan carrot cake on a plate, ready to be frosted

    When it's completely cooled, cover the layers of carrot cake in creamy, dreamy vegan cream cheese frosting. I like the rustic carrot cake look, so I leave the edges unfrosted.

    Bottom layer of gluten-free vegan carrot cake with frosting on top.
    Second layer of cake added to the frosted bottom layer.
    Second layer of gluten-free vegan carrot cake with frosting on top.
    Side view of two layer round carrot cake with frosting on top and between the layers. The sides are left unfrosted.

    Helpful Tips

    • Make sure you use canned crushed pineapple in 100% pineapple juice. The texture and juice both play a part in the recipe, so make sure you get the right stuff!
    • Save time by using a food processor to grate your carrots and chop your walnuts. I use the large grater for the carrots, but if you don't want big carrot pieces, you can use the fine grater.
    • Make sure the cake is completely cooled before you frost it or the frosting will make a melty mess. You can even split the process into two days by wrapping the room-temperature cake in plastic wrap and refrigerating it overnight before you frost it. The cake can be frosted straight out of the fridge.
    Close up side view of a slice of oat flour carrot cake with frosting on top and between the layers.

    FAQs & Substitutions


    How do I make carrot cake cupcakes instead of cake?

    As written, this recipe will make 18 cupcakes. Make the batter as directed and scoop a rounded ¼ cup (or about 75g) into each cupcake paper. Bake cupcakes for 30 minutes and cool them completely before frosting.


    Can I make nut-free carrot cake? Or raisin-free carrot cake?

    The walnuts can be left out and this carrot cake is nut-free. Some people with tree nut allergies have problems with coconut, so you can omit the shredded coconut, if needed.

    The raisins add sweetness, so if you leave them out, I suggest adding an additional ¼ cup (52g) of coconut sugar to the recipe.


    Why is there pineapple in carrot cake?

    Pineapple adds moisture and sweetness to carrot cake. This is especially helpful since we're not using oil or a bunch of refined cane sugar in this recipe.

    Overhead image of a slice of carrot cake on its side on a blue plate.

    If you make this oil-free vegan carrot cake recipe and become the healthy carrot cake champion amongst your friends and family, please come back and tell me all about it in the comments (while you're down there... how 'bout rating the recipe?). And since I'm already sitting here barking orders at you, share a photo of your cake and tag me on Instagram, too! 🤓

    Two layer carrot cake on cake stand.

    Oil-Free Vegan Carrot Cake with Oat Flour

    Amber Asakura
    This oat flour carrot cake is moist, lightly-sweetened, fragrantly spiced, and packed full of fiber-filled oat flour, fruits, veggies, and nuts. It also happens to be oil-free, gluten-free, egg-free, dairy-free, whole grain, and full of whole food plant-based goodness.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 1 hr
    Cook Time 45 mins
    Cooling and Frosting Time 2 hrs 30 mins
    Total Time 4 hrs 15 mins
    Course Dessert
    Cuisine American
    Diet gluten-free, oil-free, vegan, wfpb
    Makes 12 servings

    Equipment

    • Food processor with grating attachment or hand-held grater
    • Spice grinder or high speed blender if you're making your own oat flour
    • 2 round cake pans 8" or 9"

    Ingredients
     

    Add-ins

    • 2 cups (250 g) grated carrots, this is about 3 large or 5 small carrots, ends trimmed, washed and finely grated, for 1x batch, weight/volume does not have to be exact
    • 1 cup (100 g) walnuts, coarsely chopped
    • 8 oz (225 g) can crushed pineapple, do not drain
    • 1 cup (65 g) unsweetened shredded coconut, weight varies greatly based on moisture content
    • ⅔ cup (100 g) raisins

    Flax Egg

    • 3 Tablespoons (20 g) ground flaxseed
    • 9 Tablespoons (135 g) water

    Vegan Buttermilk

    • ¾ cup (175 g) unsweetened plant milk
    • 1 teaspoon apple cider vinegar

    Dry Ingredients

    • 1¾ cups (200 g) oat flour
    • 1 cup (208 g) coconut sugar, see notes
    • 2 teaspoons cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Wet Ingredients

    • ⅓ cup (110 g) unsweetened applesauce
    • 1 Tablespoon (21 g) molasses
    • 1 Tablespoon vanilla extract

    Instructions
     

    • Preheat your oven to 350°F. Line the sides and bottoms of two 8" or 9" round cake pans with parchment paper. (See the notes section below for instructions on measuring and cutting your parchment paper and for other pan size options.)
    • Grate your carrots using a handheld grater or the grating attachment on your food processor and transfer them to a medium bowl. (I use the large grater for the carrots, but if you don't want big carrot pieces, you can use the fine grater.)
    • Chop your walnuts by hand or by pulsing a few times in the food processor with the S blade attachment and add these to the bowl of grated carrots, along with the pineapple and its juice, the shredded coconut, and raisins.
    • In a medium bowl, combine the flax and water and set it aside to thicken. (Make sure this bowl is big enough to hold all your wet ingredients. We'll be adding them all to this bowl eventually.)
    • Measure your plant milk into a liquid measuring cup and stir in the apple cider vinegar. Set this aside to curdle.
    • Whisk the oat flour, coconut sugar, cinnamon, ginger, baking soda, and salt together in a large bowl and set it aside.
    • Give the flax mixture a stir. Then add the milk and vinegar mixture, applesauce, molasses, and vanilla to the bowl with the flax mixture and stir to combine. Add this mixture to the dry ingredients and stir until smooth.
    • Fold in the grated carrots, pineapple, walnuts, coconut, and raisins. Batter will be thick.
    • Divide the batter equally between your two lined baking pans. Each pan will hold about 3 cups of batter. Spread the batter to the edges of the pans and smooth it into an even layer. (See the notes section below for instructions if you are using the 100% oil-free method of lining your pans.)
    • Bake the cakes for 40-45 minutes or until a toothpick inserted into the center comes out clean. (While the cake bakes, make your frosting.)
    • Cool the layers in the pans on a wire rack for 30 minutes. Then, invert the layers onto the rack (removing the pans and parchment paper) to cool completely before frosting the cake.

    Notes

    I used two 9” layers for the photos. The layers will be thicker if you use 8” pans.
    Lining your pans: To get the right size of parchment to line the bottom of your round pans, place one pan on a sheet of parchment paper and trace around it. Then cut out the shape, cutting slightly inside the line you drew so you’re not transferring the ink or pencil lead to your cake.
    Next, measure the circumference (the length around your pan) and height of your pan. Cut a long strip of parchment (or multiple shorter strips) as wide as the height of your pan and an inch or two longer than the circumference so there is a slight overlap when you place the strip(s) inside the pan. See the photos in the blog post for guidance. Repeat these steps for the second pan, obviously. 😉
    You can use a tiny bit of coconut oil to get the parchment to stick to the pan, but it's doable without it. If you're not using oil to hold your parchment paper in place, place a parchment circle in the bottom of the pan, then pour in half of the cake batter (about 3 cups) without spreading it. Add the parchment strips to the edges, one section at a time, and hold each strip in place with one hand while you use the other hand to spread the batter to the edge. See the photos in the blog post for guidance. 
    For a 9” x 13” cake: Grease or line the baking dish with parchment paper. Bake for 45 minutes. Cool and frost the cake in the pan.
    For cupcakes: Line 18 muffin cups with cupcake papers. Prepare the batter as directed and scoop a rounded ¼ cup (or about 75g) into each cupcake paper. Bake cupcakes for 30 minutes and cool completely before frosting.
    Coconut sugar note: You can use date sugar, brown sugar, or cane sugar in place of the coconut sugar.
    Storage: The unfrosted room-temperature cake layers can be individually wrapped in plastic wrap and refrigerated overnight before being frosted. The cake can be frosted straight out of the fridge.
    The frosted cake also keeps well in the fridge. I suggest keeping it covered with a dome lid or a large upside-down bowl to keep it from drying out, especially if you frost it like I did with the cake edges exposed. I suggest eating it within 3-5 days for the most freshness.
    The unfrosted cake can be frozen. Wrap individual cake layers tightly in two layers of plastic wrap and freeze them for up to two months. Allow the wrapped cake layers to thaw in the refrigerator for several hours or overnight before you frost them. The thawed cake can be frosted straight out of the fridge.
    I have also frozen individually-wrapped slices of the frosted cake. The quality diminishes slightly, so I wouldn't do this if you're serving the cake to people, but it's great if you like to keep a stash of emergency cake around for yourself!
    Nutrition information was calculated for the cake only and does not include frosting. If you use this healthier cream cheese frosting recipe and cut the cake into 12 pieces, the frosting will add about 114 calories. See the frosting recipe for full nutrition estimates for that, and add the cake and frosting amounts together to get your total. 🙂
    Whew, that was a lot of notes, huh?!

    Nutrition

    Calories: 386kcalCarbohydrates: 52gProtein: 6.6gFat: 19gSaturated Fat: 7.8gPolyunsaturated Fat: 5gMonounsaturated Fat: 1.6gSodium: 365mgPotassium: 404mgFiber: 6.1gSugar: 34gVitamin A: 3486IUVitamin C: 4.3mgCalcium: 87mgIron: 2mg

    *Nutrition Disclaimer*

    Nutrition information is an estimate. If you are concerned about the accuracy of nutrition information, I encourage you to weigh your ingredients and use a tracking app like Cronometer for more accurate nutritional data.

    Keywords carrot cake, gluten free, oat flour, oil free, vegan
    Tried this recipe?Leave a comment and rating to let me know what you think!

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    Two layer oat flour carrot cake on a black cake stand.
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    Hi, I'm Amber!

    I'm here to show you that making delicious, nutrient-dense vegan recipes at home can be super easy, inexpensive, and pretty damn fun. Whether you're strictly whole food plant based or just looking to add a little nutrition to your life, I got you covered!

    Oh, and I hope you have a good sense of humor. If the name of this blog tells you anything, you might know I like to keep things interesting. :)

    More about The Throbbing Eggplant →

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