• Kim Campbell

Carrot Cake

Updated: Jun 22, 2018

This traditional moist carrot cake has no added oils and plenty of healthy carrots, applesauce, walnuts, and raisins. Top it with fresh fruit or soy yogurt and now you have a delicious treat!

Yield: 8

Prep Time: 15 Cook Time: 25 minutes

Ingredients :

3 tablespoons flax meal

9 tablespoons water (just over 1/2 cup)

1 cup Sucanat

1/2 cup unsweetened applesauce

1 cup nondairy milk

1 teaspoon vanilla extract

2 cups finely processed or shredded carrots

2 cups whole wheat pastry flour

1/2 teaspoon sea salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 cup finely chopped walnuts

1/2 cup raisins


  1. Preheat oven to 350 degrees. Line a 9 x 12 inch pan with parchment paper and set aside.

  2. In a small bowl, mix together the flax meal and water. Let stand for 1-2 minutes.

  3. In a mixing bowl, combine the Sucanat, applesauce, milk, vanilla, carrots, and flax meal mixture.

  4. In another bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice. Add to the applesauce mixture along with the walnuts and raisins. Gently mix until all the ingredients are wet. Do not over mix.

  5. Pour the cake batter into the prepared pan, smoothing the top with the back of a spoon.

  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  • Kim's hints: I like this carrot cake by itself, but for guests I will often frost it with my Creamy Frosting.

Creamy Frosting

This is a rich, "buttery" frosting that uses cashews and tofu as the bae. Use sparingly and refrigerate.


7 ounces extra-firm tofu

1/2 cup raw cashews or cashew butter

1/4 cup maple syrup

1/4 up water

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt


1. Place all the ingredients into a Vitamix or other high-powered blender and blend until smooth and creamy.

2. Refrigerate for 1-2 hours so the frosting will thicken.

Kim's Hints: This can easily be made into a chocolate frosting by adding 14/ cup or so of unsweetened cocoa powder. How much depends on how dark and rich you want the chocolate flavor. If you do not have a high-powered blender, you may want to soak the cashews before hand or use cashew butter instead of raw cashews.

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