Moist Carrot Cake

This carrot cake is super moist, wonderfully spiced, and perfect for smaller gatherings and celebrations. 
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert, Snack
Servings 10


Moist Carrot Cake
Dry Ingredients:
  • 3 C Flour (any combination of your choice)
  • 2 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1 TBS Cinnamon
  • 2 tsp Pumpkin pie spice or all spice
  • 3 TBS Flax meal
  • 2 1/4 C Dates or sweetener of your choice
  • 3 C Shredded Carrots
  • 1 C Raisins
  • 1 C walnuts, chopped
Wet Ingredients:
  • 1-1 1/2 C Plant Milk or Apple Sauce
  • 2 tsp Vanilla
  • 1 20 oz can crushed pineapple in juice
  • 1/2-1/3 C water, as required
  1. Shred or finely diced carrots and set aside.
  2. Mix all the dry ingredients in a food processor except carrots, raisins and walnuts.
  3. If using dates to sweeten, add the dates and process until dates are finely chopped, along with the dry ingredients.
  4. Transfer to a big mixing bowl, add carrots, walnuts and raisins to the dry ingredients.
  5. Make a well in the center and add the wet ingredients.
  6. Combine well using cut and fold method. Do not over-mix.
  7. Add water as required about 1 TBS at a time. Batter should be thick, not runny.
  8. Bake at 350F for 1 hr or until toothpick comes out clean.
Keyword cake, carrot cake, vegan, Whole Food

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