Vegan Carrot Cake (sugar free)- Holy moly!

You know those baking recipes that start “sugar free, dairy free, egg free, gluten free, fat free….” and  you may think- “what’s left to taste good???!!”  Well, this is not one of them. I mean- it is wholewheat, free from butter,eggs, and refined sugars, but it IS delicious.

Well, technically, honey is a naturally refined sugar. It’s been refined and concentrated inside an insects abdomen. (I know….sounds pretty gross.Still a preferable option to many, in my opinion)  Maple syrup has been concentrated by extensive boiling, though I find, because of it’s price, one is less free with it than a bag of sugar.You can also buy Sucanat, which is simply cane juice that has been dehydrated and is supposed to have retained more of its original minerals from the cane plant. It has a distinctive stronger flavour than white sugar for that reason. It could be a good alternative option. Still, I wouldn’t exactly call it a food group 🙂

I don’t think a bit of sugar in your baking is terrible, especially when packaged among other wholesome ingredients, although I think one of the problems is-

1.It’s very habit forming

2. It is rarely packaged among wholesome ingredients.

That is why I prefer kinda-quirky baking.

This carrot cake is sufficiently delicious to not even count as quirky.Rich, sweet and absolutely delicious.


  • This recipe uses honey. For that reason the oven temp is a little lower (170) Keep an eye on your cake to avoid burning- every oven is different.
  • This is a vegan recipe, it is bound with flaxmeal. Alternatively, add one egg.
  • For the crushed pineapple, I used fresh pineapple, blitzed in the chopper, because we had one “open”, and the taste was fantastic. You could use tinned crushed pineapple, drained, if you wish.
  • I tried these quantities doubled up to make a nice deep loaf and it never worked- it just never cooked right the way through before the honey had burned the outside. I used a square tin (6×6)
Pre-heat oven to 170 C, and lightly grease a 6×6 square tin
PART 1: In a saucepan
  • 3/4 cup of chopped dates.(75g) 
  •  1/4 cup water
  • 1/4 cup raisins.
  • 1/4 cup  crushed pineapple (50g) 
  • 1/2 t cinnamon.
  • 1/4 t nutmeg

Bring to the boil,and simmer for for 1-2 minutes until thick. Remove from the heat, and cool a little.

Part 2. Add:

  • 1 cups of grated carrot (1 medium carrot)
  • 1 Tablespoon of golden linseeds, ground in a spice grinder
  • 1/8 cup sunflower oil or similar
  • 1/4 scant cup of honey (50g)

Part 3. Stir into your wet mixture:

  • 1  cup wholewheat flour.   (if using egg instead of linseeds, add an extra 1/4 cup, to compensate for extra liquid)
  •  1/2 cup chopped walnuts (50g)
  • 1   teaspoon bicarbonate of soda
  •  1/4 t salt

Once in the tin, put straight into the oven. The bicarbonate of soda starts reacting with the honey straight away so don’t leave it sitting around too long.

The cake should be done in around 20 minutes. As always check with a cocktail stick for raw mixture.Each oven is different, so check your cake.

Don’t cut until completely cooled.

And just in case you have forgotten, we’ll just review our virtuous cake.

  • No butter, margarine or eggs; in other words, no animal fats or strange factory concoctions
  • Wholewheat flour
  • No refined sugar
  • No artificial sweeteners
  • Oh! And it’s got fruit and veggies in  🙂

I iced it with a mini-chopper-blitzed creation of:

  • 1/4  cup of cashew butter, 2 Tablespoons lemon juice  and 1/8 cup of honey

Shared some, froze some, till after Lent 🙂



One response to this post.

  1. Whoops- okay so it’s not VEGAN if you use honey- sub for maple syrup or agave nectar if you abstain strictly from all animal produce 🙂


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