Sugar Free and Vegan Carrot Cake

Indulge in the wholesome goodness of this Sugar-Free and Vegan Carrot Cake, a guilt-free dessert that’s as moist and flavorful as its traditional counterpart. Made with nutrient-rich whole wheat flour, naturally sweetened with Medjool dates and applesauce, and packed with fresh grated carrots, this recipe is the ultimate treat for health-conscious bakers. The warm spices of cinnamon and nutmeg, combined with the crunch of shredded coconut and optional walnuts, create a symphony of textures and flavors in every bite. With no refined sugar, eggs, or dairy, this plant-based carrot cake is perfect for any lifestyle, making it a crowd-pleaser for vegans and anyone looking for a healthier dessert option. Serve it plain or elevate it with a vegan cream cheese frosting for a truly irresistible finishing touch!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Whole wheat flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 1 cup Unsweetened applesauce
• 1 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 1 cup Medjool dates (pitted and finely chopped)
• 2 cups Grated carrots
• 0.5 cup Unsweetened shredded coconut
• 0.5 cup Chopped walnuts (optional)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate bowl or blender, combine the unsweetened applesauce, almond milk, apple cider vinegar, vanilla extract, and chopped dates. Blend or mix until the dates are broken down slightly (you want a slightly chunky mixture).

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as this can make the cake dense.

Step 5

Gently fold in the grated carrots, shredded coconut, and walnuts (if using) until evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the carrot cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9

Once cooled, serve plain or top with a vegan cream cheese frosting or a dusting of shredded coconut, if desired. Enjoy!

Nutrition Facts

Serving size	(1196.8g)

Amount per serving	% Daily Value*
Calories	1855.8

Total Fat 35.1g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1610.1mg	0%
Total Carbohydrate 376.1g	0%
Dietary Fiber 60.2g	0%
Total Sugars 165.8g
Protein 43.0g	0%

Vitamin D 87.8IU	0%
Calcium 725.4mg	0%
Iron 15.9mg	0%
Potassium 3345.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 8.6%

Carbs: 75.5%