Carrot Cake (vegan | gluten-free | sugar-free)

I had my boyfriend’s family over for dinner and they’re not really big fans of vegan food or healthy eating in general so of course for me it’s always rather nerve-racking since 99% of my diet is reliant on the above two categories! As a lover and doer of dinner party hosting, it’s the norm for me to cook up a dessert for anyone that comes over for a meal and on this day it just happened to be my experimental carrot cake to which I actually forgot to add sugar! Seriously, shit.


To my actual astonishment, they lapped it up and each morsel was polished off that evening. But I do also owe it to my frosting which saved the no-sugar thing, but a few of them said they preferred it without the iced topping, so I guess the sugar-free option was enjoyed just as much.



Serving size:

Serves 8


  • 1 large apple grated
  • 2 medium carrots grated
  • 50g raisins
  • 50g walnuts
  • 50g oat flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 200ml soya milk + 1 tsp lemon juice/vinegar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice


  1. Preheat oven to 180C.
  2. Combine carrots, apple, raisins, walnuts and milk and mix well.
  3. Fold in the remaining ingredients to form a sticky, lumpy batter.
  4. Scoop into a cake tin lined with greaseproof paper and bake for 40 minutes.
  5. Remove and allow to cool before frosting.

I used the frosting recipe from my cinnamon bun breakfast cake and topped the entire thing with crushed pistachios which worked well. Of course, a traditional buttercream or cream cheese frosting works just as well, completely depends on your preference.

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