Remember when your grandma made that perfect carrot cake and swore it had to have regular flour? Well, she was wrong (sorry, Nana!). This vegan carrot cake with oat flour is about to blow your mind and make you question everything you thought you knew about baking. Plus, it’s plant-based and gluten-free-friendly, so you can feel slightly less guilty while having that second slice. Or third. I’m not judging.
Why This Recipe is Awesome
First off, this cake is basically a vegetable, right? I mean, carrots are the star, so technically you’re eating a salad. At least that’s what I tell myself while reaching for another piece. But seriously, this recipe rocks because:
• It’s actually moist (sorry if you hate that word) without eggs or dairy
• Oat flour gives it this nutty, complex flavor that white flour could never
• It’s surprisingly simple – no fancy equipment required
• You can smugly tell people it’s “healthier” than traditional carrot cake
• The frosting is so good you’ll want to eat it straight from the bowl (go ahead, I won’t tell)
Ingredients You’ll Need
For the cake:
• 2½ cups oat flour (store-bought or blend rolled oats in your blender)
• 2 cups finely grated carrots (yes, you have to grate them yourself, don’t be lazy)
• ¾ cup coconut sugar (or brown sugar if that’s what’s in your pantry)
• ½ cup applesauce (nature’s egg replacer, who knew?)
• ⅓ cup melted coconut oil (or any neutral oil if coconut isn’t your jam)
• ⅓ cup plant milk (almond, oat, whatever – no judgment)
• 2 tsp vanilla extract (the real stuff, not that fake nonsense)
• 1 tbsp ground flaxseed + 3 tbsp water (our binding hero)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon (more if you’re a cinnamon fiend like me)
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup chopped walnuts (optional but recommended for that texture party)
• ⅓ cup raisins (controversial, I know – feel free to skip if you’re a raisin hater)
For the frosting:
• 1 cup soaked cashews (soaked overnight or quick-soaked in hot water for 30 minutes)
• ⅓ cup maple syrup
• ¼ cup coconut cream (the thick part from a refrigerated can of coconut milk)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
Step-by-Step Instructions
1. Prep time! Preheat your oven to 350°F (180°C). Line an 8×8 inch square pan with parchment paper, or grease it like your life depends on it.
2. Make your flax egg. Mix the ground flaxseed with water, stir, and set aside for 5 minutes until it gets all goopy and egg-like. Magic!
3. Mix the wet stuff. In a large bowl, combine your flax egg, applesauce, melted coconut oil, plant milk, vanilla, and coconut sugar. Whisk until smooth.
4. Combine the dry ingredients. In another bowl, mix the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to break up any clumps – nobody wants to bite into a baking soda pocket, trust me.
5. Bring it all together. Dump the dry ingredients into the wet and stir until just combined. Don’t go crazy with mixing or you’ll end up with a brick instead of cake.
6. Add the fun stuff. Fold in those gorgeous grated carrots, walnuts, and raisins (if you’re brave enough). The batter will be thick – that’s normal, don’t panic.
7. Bake it good. Pour/scrape the batter into your prepared pan and smooth the top. Pop it in the oven for 35-40 minutes, or until a toothpick comes out clean-ish. A few moist crumbs are fine, but raw batter is a no-go.
8. Cool your jets. Let the cake cool COMPLETELY before frosting. I know it’s hard to wait, but trust me on this one.
9. Make that dreamy frosting. Blend all frosting ingredients in a high-speed blender until silky smooth. If it’s too thick, add a splash more plant milk. Too thin? Refrigerate it for 30 minutes.
10. Frost and devour. Spread that glorious frosting over your cooled cake, slice it up, and try not to eat the whole thing in one sitting.
Common Mistakes to Avoid
• Overmixing the batter – Unless you’re trying to build muscle, take it easy with the mixing. Overmixed batter = dense, sad cake.
• Not properly measuring the oat flour – Oat flour is lighter than regular flour, so if you’re making your own, measure AFTER blending, not before. Science!
• Using cold ingredients – Room temperature ingredients blend better. Let your plant milk and applesauce hang out on the counter for a bit before baking.
• Frosting a warm cake – Unless you want a frosting puddle, be patient and wait for the cake to cool completely. Go watch an episode of something and come back.
• Not grating the carrots finely enough – We want carrot cake, not carrot chunk cake. Use the fine side of your grater, please and thank you.
Alternatives & Substitutions
• No oat flour? Make your own by blending rolled oats in a food processor or blender until fine. Or swap for all-purpose gluten-free flour blend if you need to.
• Hate coconut oil? Any neutral oil works – sunflower, canola, or even olive oil if you’re feeling fancy (though that will change the flavor slightly).
• No flaxseed? Use chia seeds the same way, or 3 tablespoons of aquafaba (the liquid from canned chickpeas – sounds weird but works like a charm).
• Frosting alternatives: If you’re not up for the cashew frosting, a simple glaze of powdered sugar and lemon juice works too. Or go rogue and use store-bought vegan cream cheese frosting. I won’t tell anyone.
• Add-ins: Shredded coconut, crushed pineapple (drain it well!), or a splash of rum are all fantastic additions if you’re feeling adventurous.
FAQ (Frequently Asked Questions)
Can I make this into cupcakes instead?
Absolutely! Fill your cupcake liners about 2/3 full and reduce the baking time to around 20-25 minutes. You’ll get approximately 12 cupcakes from this recipe. Bonus: individual portions mean you can pretend you only ate “one” cake.
How long does this cake stay fresh?
It’ll keep for about 3-4 days in an airtight container in the fridge. Though let’s be real, has a carrot cake ever lasted that long? Not in my house.
Can I freeze this cake?
You sure can! Freeze it unfrosted in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost before serving. Future you will be very grateful.
My cake turned out dense. What went wrong?
You probably overmixed the batter or didn’t use enough leavening agents. Remember, oat flour doesn’t have gluten, so it needs all the help it can get to rise. Also, check if your baking powder and soda are still alive and kicking (aka not expired).
Is this actually healthier than regular carrot cake?
I mean, it’s still cake, so let’s not get carried away. But yes, it has more fiber from the oats, no refined sugar if you use coconut sugar, and no cholesterol from eggs or dairy. So while it’s not exactly a kale salad, it’s a better option than traditional cake. Eat it for breakfast – I won’t judge.
Final Thoughts
See? Vegan and gluten-free don’t have to mean boring and tasteless. This carrot cake is proof that plant-based baking can be just as indulgent and delicious as the “regular” stuff. Plus, you now have a killer dessert to bring to any gathering where you want to secretly show up everyone else’s boring store-bought contributions.
The best part? You can eat this cake and still feel a little virtuous. It’s got carrots! And oats! Practically a health food, IMO. So go ahead, cut yourself another slice, and bask in the glory of your baking skills. You’ve officially upgraded from your grandma’s carrot cake recipe, and I think we can all agree that’s something to be proud of.
