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Plant-Based Carrot Cake

Enjoy a timeless classic with this incredibly moist and perfectly spiced Plant-Based Carrot Cake. Made with wholesome whole wheat pastry flour and naturally sweetened with maple or date syrup, this cake uses unsweetened applesauce to achieve a wonderfully tender crumb without any oil. Packed with finely grated carrots and optional crunchy pecans, it delivers all the comforting flavor you love in a healthier, dairy-free, and egg-free dessert perfect for any celebration or special treat.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Plant Based
Calories: 96
Ingredients Method Notes

Ingredients
  

Dry:
  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp salt
Wet:
  • 1 ¼ cups unsweetened applesauce
  • ½ cup maple syrup or date syrup
  • ½ cup unsweetened soy milk
  • 1 Tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped pecans optional

Method
 

  1. Preheat oven to 350°F. Line two 8-inch round pans with parchment paper.
  2. In a large bowl, whisk together dry ingredients
  3. In another bowl, mix wet ingredients.
  4. Stir the wet ingredients into the dry, mixing until just combined (do not overmix).
  5. Fold in carrots and pecans.
  6. Bake 30-35 minutes.
  7. Let cool before frosting.

Notes

Frosting ideas
  • Cashew Cream Frosting: Blend soaked cashews, maple syrup, vanilla, and a splash of lemon juice for a silky finish.
  • Coconut Whip: Chill a can of coconut milk overnight and whip the cream layer for a light, dreamy topping.
  • Simple Glaze: Mix powdered sugar with soy milk and drizzle over the top.