Forks Over Knives Perfect Vegan Carrot Cake

Forks Over Knives Perfect Vegan Carrot Cake

Morning everyone I am sitting in bed watching gold rush on the discovery channel with my dogs. I’m haven’t given you a recipe in a while so I figured today would be a good day. Have a great week.

Perfect Vegan Carrot Cake


  • 1½ cups plant-based milk 
  • 4½ oz whole dates 
  • ¾ cup raisins 
  • 1 ripe banana 
  • 1 tsp pure vanilla extract 
  • 1¾ cups regular rolled oats 
  • 2 tsp baking powder 
  • 2 tsp ground cinnamon 
  • 1 tsp baking soda 
  • 1 tsp ground nutmeg 
  • 1 pinch ground cloves 
  • 3 carrots 
  • ½ cup walnuts 


  • Combine the plant-based milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
  • Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
  • Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
  • Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).

Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store

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