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Carrot cake vegan

Carrot cake vegan

Incredibly moist, soft and so delicious tastes this vegan carrot cake. It is prepared without sugar and without wheat flour, tastes not too sweet and is healthy. The recipe for the aromatic carrot cake is very simple, so you can bake it yourself in a flash. In addition, the carrot cake - nicely decorated - is an eye-catcher on the dining table and fits perfectly at Easter or for dessert during the week.
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12


  • Ø 20 cm large baking pan


  • 300 g carrots (cleaned)
  • 200 g dates (pitted)
  • 100 g ground almonds
  • 120 ml vegetable milk (e.g. almond, oat, soy milk)
  • 140 ml vegetable oil
  • 1 tsp cinnamon
  • 1/2 tonka bean (grated)
  • vanilla
  • 1 pinch of salt
  • 10 g baking powder
  • 200 g spelt flour (type 630)
  • vegan margarine to grease the baking pan

for coating and decorating

  • coconut cream (top layer set in coconut milk after cooling)
  • marzipan carrots
  • pistachios (coarsely chopped)


  • Mix flour, ground almonds, baking powder, cinnamon and grated tonka bean.
  • Add vegetable milk, vanilla and salt to dates and puree in a blender.
  • Finely grate carrots, add vegetable oil and the date-milk mixture and blend.
  • Add the flour and almond mixture and mix briskly to form a thick batter.
  • Line the bottom of the baking pan with parchment paper and grease the sides with margarine. Pour the batter into the baking pan and bake the carrot cake in a preheated oven at 180 °C for about 40 minutes. (Be sure to follow the detailed tips and tricks for baking carrot cake here at the top of the post). After that, let the vegan carrot cake cool down a bit in the baking pan first, then remove the edge and let it cool down completely.

Decorate the carrot cake

  • Whip the coconut cream and spread it on the surface of the carrot cake.
  • Decorate the vegan carrot cake with marzipan carrots and chopped pistachios.


  • Take any spices to taste for the dough.
  • Vegetable oil makes the vegan carrot cake even juicier.
  • As vegetable milk go among other things almond milk, coconut milk, soy milk, oat milk or lupin drink.
  • Cow's milk goes instead of plant milk. In this case, the carrot cake is not vegan.
  • The amount of dates can be modified as desired, depending on how sweet you want the cake to be.
  • Ground almonds can be replaced by the same amount of spelt flour.
  • Wheat flour can also be used instead of spelt flour.
  • Stir the dough only briefly after adding flour with almonds and baking powder to the rest of the ingredients.
  • To check if the vegan carrot cake is baked, do a chopstick test.
  • Cover the surface of the carrot cake with baking paper during baking if it gets too brown, if necessary.
  • The time to cool the cake is not included in the preparation time.
  • Note the detailed tips and tricks for baking vegan carrot cake at the top of the post.