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Carrot Cake (WFPB)

I have been wanting to create this recipe for ages – along with a glorious cream cheese icing topper! I was inspired by a few different plant based wizards out there and finally decided to come up with my own. We made this in our Weekly Cooking Class!


Whole Food Plant Based Carrot Cake with Cream Cheeze Icing on White Plate
Whole Food Plant Based Carrot Cake with Cream Cheeze Icing


·         2 cups whole wheat flour

·         1 cup almond flour

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         2 teaspoons cinnamon

·         ¼ teaspoon ground clove

·         ¼ teaspoon nutmeg

·         1 ½ cups finely shredded carrot

·         ½ cup unsweetened applesauce

·         2 tablespoons ground flax, plus 6 tablespoons water

·         1 cup Medjool dates, soaked

·         ½ cup unsweetened plant milk

·         1 teaspoon vanilla extract


1.             Preheat oven to 350°F (180°C).

2.             Prepare flax egg by whisking ground flax and water and setting aside to set up.

3.             Mix dry ingredients and wet ingredients in separate bowls.

4.             Combine well, but do not overmix.

5.             Pour into a parchment lined 9” cake pan.

6.             Bake for 25-30 minutes until the edges are brown and the top feels firm when pressed. You may also use a knife or toothpick to pierce the center. If it comes out gooey, it's not quite done.

Carrot Cake
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