Vegan Carrot Cake

Prep Time 10 min Cook Time 35 min Serves 10-12 slices     adjust servings

A healthier version of the classic cake!


    For the cake

    • 2 cups gluten free flour (I used sorghum flour )
    • 1/2 cup coconut sugar
    • 2 tsp baking powder
    • 2 heaping tsp cinnamon
    • 1/2 tsp sea salt
    • 1/4 tsp nutmeg
    • 3 flax eggs (real eggs work too)
    • 1 cup unsweetened applesauce
    • 1 1/2 cups carrots (shredded)
    • 1 tsp vanilla extract
    • 3/4 cup almond milk
    • 1/2 cup raisins

    For the frosting

    • I used my 5 minute frosting recipe


    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl .
    3. Mix wet in another bowl .
    4. Add wet to dry and mix until combined.
    5. Fold in the raisins.
    6. Grease a 9 inch cake pan and then sprinkle it with a little flour.
    7. Pour batter into the cake pan.
    8. Bake in the oven for about 35 minutes or until a toothpick comes out clean.
    9. Wait until the cake has completely cooled before flipping it over onto a plate.


    Recipe Notes

    Store this cake in the fridge. It should last at least 7-10 days. You may even be able to freeze it, but I haven't tried. If you do freeze, I recommend freezing it without the frosting. Enjoy!

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