This naturally sweetened sugar-free vegan carrot cake is soft and creamy with a spicy hint of ginger and cinnamon.
The first time I made this, we literally devoured the whole tray within a day!
Seriously, something that tastes this good and is packed with healthy ingredients is a dessert made in heaven.
I love serving this cake to my friends and see the look on their face when they hear the cake is made without added sugar, dairy or eggs. Healthy doesn’t mean compromising on flavor, you can easily have both.
Sugar-free vegan carrot cake
For the cake:
1 big carrot
2 ripe bananas
1 tbsp fresh ginger
1/2 lemon juice
3 medjool dates
1 tsp cinnamon
1 cup / 120 grams spelt flour
2 tbsp high quality refined coconut oil
pinch of sea salt or Himalaya salt
For the frosting:
1 can coconut cream or 2 cans of coconut milk (see instructions)
1 tbsp pink pitaya (dragonfruit) juice or beet juice
2 tbsp soaked date juice
pinch of salt or Himalaya salt
For the chocolate sauce:
1/4 cup / 60 ml unrefined coconut oil
2 tbsp raw cacao
maple syrup or sweetener of choice
pinch of sea salt or Himalaya salt
Preheat your oven to 350ºF / 177ºC.
Grind the carrot and ginger, mash the bananas and mix everything.
Add freshly squeezed lemon juice.
Cut the dates into small pieces and add them to the mixture.
Add cinnamon powder and 1 tbsp of coconut oil and mix everything well.
For high temperature cooking and baking I use a good quality organic refined coconut oil as it’s more heat-resistant than virgin coconut oil.
Mix the spelt flour with the baking soda and salt.
Add to the mixture and mix well until you have a creamy consistency dough.
Grease the baking tray with coconut oil and pour the dough in it.
Bake the cake for about 30 minutes: it should be fluffy and soft.
While the cake is in the oven, you can work on the frosting.
Pre-prep is everything here, so here is my tip to make the creamiest frosting. If you use coconut cream then it should be thick enough, but there is also another way to make the frosting and that is with coconut milk.
I put the coconut milk in the fridge for about 12 hours. This separates the thick cream from the water and that’s exactly what you want.
Afterwards you just scoop out the cream, that is the part that you will use for the frosting.
Use the coconut liquid for a smoothie or shake.
Put the cream in a mixing bowl and add your sweetener of choice.
Beat for about half a minute with a mixer until it becomes creamy and airy.
This sugar-free vegan carrot cake is very sweet by itself, so I like to keep the frosting subtle and just add a bit of liquid from soaked dates and a dash of salt to bring out the flavor.
To get a beautiful pink color naturally without any chemical food coloring use pink pitaya (dragonfruit) juice.
If you can’t find any, you can also use beet juice instead.
Don’t worry, you won’t taste anything of the beet flavor.
Mix until you reach a fluffy consistency and put the bowl in the refrigerator until you will frost the cake.
Let the cake cool off before you do.
Melt the coconut oil au bain marie on a low heat.
You don’t need to use a sweetener if you like the pure raw taste of cacao. Otherwise add your sweetener of choice such as maple syrup, rice syrup, blackstrap molasses or coconut sugar.
Remove from the heat and mix in the raw cacao.
Pour the chocolate sauce over the frosted cake and sprinkle some shredded coconut on top.
This guilt-free sugar-free vegan carrot cake is easy to make and very filling.
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Beautiful and so good! I made this for our family weekend and everyone loved it. My father-in-law would have probably not eaten it if he knew it was ”vegan and sugar-free”. Of course I told him afterwards and he couldn’t believe it LOL!
Definitely making this again.
Hehe that sounds so familiar! Great that everyone enjoyed it. Thanks for sharing!