Vegan Oat Flour Carrot Cake

A vegan carrot cake with two layers with homemade frosting in between and on top.

Prep Time 15

Cook Time 37

Cooling time 2

Total Time 2 52

Servings:10 servings

Author: Lori Rasmussen, My Quiet Kitchen

This healthier oat flour carrot cake is moist, sweet and packed with spices and freshly grated carrot. It's vegan, easy to make, and pairs perfectly with my homemade oil-free vegan frosting! It's the perfect balance of healthier ingredients and rich, decadent flavor!

Yield: One 2-layer cake, either 8-inch or 9-inch round, or 8x8 square

Ingredients
US Customary | Metric

Dry ingredients:

1½ cups fine oat flour - see Notes for tips
1½ cups all purpose flour - see Notes
4 teaspoons cinnamon
2 teaspoons ground ginger
scant ½ teaspoon ground cloves
scant ½ teaspoon ground nutmeg
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon fine sea salt

Wet ingredients:

1½ cups thick non-dairy yogurt, plain - I used cashew yogurt
⅔ cup applesauce - or 6 tablespoon neutral oil
1 cup sugar
½ cup maple syrup
1 tablespoon fresh lemon juice
2½ teaspoons vanilla extract

Additions/decoration:

2 cups freshly grated carrot, lightly packed - peel before grating; about 4 med. carrots
½ cup chopped pecans or walnuts, optional - plus more for decoration
1 batch homemade vegan cream cheese frosting - or other frosting; tap for recipe

Instructions

If using my homemade frosting, prepare it first, preferably the day before, so it has plenty of time to chill.
Arrange an oven rack so that the cakes will be in the center of the oven and preheat it to 350°F (176°C). Place a circle of parchment paper in the bottom of each pan (no need to oil or flour).
Sift the dry ingredients into a large mixing bowl, then whisk to combine.
In a separate bowl, whisk together the wet ingredients.
Combine wet and dry, and stir just until combined. The batter will be thick and fluffy. Fold in the carrots and chopped nuts, if using. Divide the batter equally among the pans, and use a spatula to smooth the surface. Bake 9-inch cakes for 33-35 minutes and 8-inch cakes for 36-39 minutes.
The cakes are done when the center lightly bounces back when pressed. A toothpick inserted in the center should come out clean or with a few crumbs. Let the cakes cool in the pans for 10 minutes, then flip out onto a cooling rack and remove the parchment.
Once the cakes are cool, place one layer on a serving plate and evenly spread about 1 cup of frosting on top. Place and frost the 2nd layer. If desired, sprinkle chopped nuts on top for decoration. Keep the cake refrigerated until ready to serve.

Notes

Measuring flour - I recommend using a kitchen scale to weigh the flour. They're inexpensive and so useful. If you don't have a scale, whisk the flour first, then lightly scoop it up with a measuring cup and level off the top.

Gluten-free - Though I haven't tested it yet with gluten-free flour, I have had good results in the past using King Arthur's Measure for Measure in cakes.

Storing/make ahead - Once the cakes are completely cool, wrap each layer individually with a double layer of plastic wrap to keep moist, and refrigerate for up to 2 days. The frosting can be made up to 3 days in advance and stored in the refrigerator. This cake holds up beautifully and tastes even better when frosted the day before. Just make sure you have space in the fridge since it should be kept chilled.

Please review the Variations and FAQs in the post above.

Nutrition