Carrot Cake: Vegan, No Sugar, No Oil, can be No Wheat

I love to bake and have been experimenting a lot lately with gluten-free-ifying my recipes. This website has been extremely helpful:

http://www.suite101.com/content/wheatfree-glutenfree-baking-a56206

It’s like the rosetta stone of wheat-free/gulten-free baking!

This frosting recipe is me. I can’t wait to try it out. Thanks, Steph!

*frosting recipe is NEW TO me. I am not made of frosting.

Were you able to find a good non-wheat blend?

I’ve been using equal parts millet flour, brown rice flour and tapioca flour, and the cake is heavy but good. Also, if you eat kamut flour, it works very well–you can do half kamut and half brown rice flour. I always add a teaspoon of xanthan gum with these–I’m not sure if it really does anything, but it doesn’t seem to hurt

Thanks! I’ll give that a try.

Looks great. Honey isn’t vegan, but agave syrup is a great
sugar free alternative

Enjoy!

Very good and very filling. Only managed to eat 2 bites, so the rest is coming to the climbing hall tonight. Thanks!

i’m glad you like it!

looks so delicious  I like it haha

I’m baking this right now and WOW does it smell amazing! I’ll let you know how it turns out after we try it.

hope it was good

The cake was delicious! I made my own frosting because I didn’t want all of the fat from the coconut milk – also, I made this for my Umbrella Cockatoo’s 15th Birthday! I am not thrilled with the density, heaviness nor texture of the cake. I think there’s too much honey in it. It definitely didn’t rise like the one in the picture – not even close and I followed the recipe to a tee. Having said that, it really was a treat to my taste buds and I will make it again but I will experiment with the amount of honey. It’s a great bird-friendly recipe that we can also enjoy! Thanks for sharing!

Would love to know your frosting recipe–sorry you had trouble with denseness I no longer use any honey when I make this recipe, because I’m liking maple syrup more now.

Sorry you had denseness disappointment! It is a heavy cake, for sure, even if you use the wheat flour.  
I make it with maple syrup, not honey, so maybe that is a difference?  Would love your frosting recipe, and also any nice modifications that you find….

Agave syrup may be vegan, but it  is a very highly processed product and because of that, is just as bad for you as refined sugar.

how long does yours take to cook? I kind of tweaked it; 1/2 cup honey, 1/4 cup of oil instead of applesauce (had none) and 150 g of dates, chopped, cooked down in 1 1/4 cup of water. In short, not too much more liquid than yours. I cooked it at 375 for 35, plus 5 minutes with oven off.the cake tastes DI.VINE. No two ways about it. I just had cooking time issues. burnt on top (could it be the honey?) and heavenly moist, but almost bordering on gooey.checked the crumb, it really does seem cooked. I am wondering if the goo factor is due to the date paste? if you can cast any light or suggestions, please do. I am not an experienced baker and i only like to quirky-bake (you know…..vegan….no-or-practically-no refined sugar..wholewheat…etc etc!) Again…..delicious, off the chart delicious….I just need to hone it a hair more

I’m researching carrot cake recipes. Want to make a wheat/dairy/sugar free low carb recipe. Have had great success baking chocolate chip cookies and  chocolate torte and zucchini muffins using ground nuts (almonds and walnuts,ground in my blank plate of  juicer) raw vegan protein powder, coconut flour and ground flax. To sweeten I use powdered xylitol, truvia, stevia and a little powder maple syrup. For the fat I use ghee and coconut oil.  I keep having people of all sorts try my food and they all love it. So…I hope to  have the same success with the carrot cake…

Thanks for the ideas! I hope the cake comes out great for you.

This cake came out soooo delicious.  I did indeed use wheat flour and found that the cake was not too dense in any way.  It tasted very similarly to a dairy incorporated cake and was just the right about of moistness.  But, the icing is really the star here!  Absolutely wonderful!  I’m definitely making this cake again! And this is coming from an omnivore.

I’m so glad you like it! I love the frosting too. And I agree, this recipe is perfect with wheat flour

can I use walnuts or almonds instead of cashews ?

i think cashews are best, because they are more oily–I haven’t tried walnuts or almonds, but I would be interested to hear what happens if you experiment…

This looks so great! I really enjoy your recipes and we did a GF, no salt version of your Pumkin pie for thanksgiving, it was fabulous! Since we are doing no salt that means on baking powder or soda. I have used vinegar as a replacement  and  it has given some rise.  I have not tried a cake though….Ekkk makes me nervous for Christmas!
Our GF flour blend that has given us great results: 1/3 Brown Rice Fl1/3 Coconut Flour   1/3 Millet FlourMillet helps give fluff.

Thanks for the flour suggestion: I’ve never used coconut flour, so I’m looking forward to trying this

the frosting look unique

the frosting is kind of the best part..

Hia, Can’t wait to try your cake. I’m from Sweden and there to make light fluffy cakes we use a portion of Potato flour, aprox 1/3rd to 1/2 of the needed flour amount. It can be obtained from most good health food shops. Not sure if it will work with your cake but maybe worth a try? I’ve just been diagnosed with gestational diabetes and looking forward trying your carrot cake!xx

let me know how it turns out!