When I first created this healthier vegan carrot cake, my husband couldn’t stop talking about it. He said that absolutely anyone–plant-based or not–that tried it would agree that it’s fabulous. It has become one of my family’s favorite plant based recipes.
Incredibly moist and packed with grated carrots, this secretly healthier version of carrot cake guarantees you will never miss the extra calories.
Made with banana, raisins, walnuts, whole grain flour, and apple sauce there’s just something charmingly delectable about this culinary masterpiece.
Vegan Carrot Cake Glaze
The glaze was the trickiest part to figure out but, in the end, I came up with an easy and delicious version. It calls for a combination of tofu, allspice, cinnamon, and vanilla. No cooking is required, only a blender.
For those avoiding soy, you might try using cashews as a substitute for tofu.
The tofu should be silken to make it smooth for the glaze. Drain tofu completely and place in blender. Add all other glaze ingredients to the blender or food processor and blend until creamy smooth.
While the cake is cooking, allow this to chill in the refrigerator.
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu. The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
No one will ever guess that this vegan carrot cake is completely free of oil, dairy, and eggs making it a heart-healthy option that won’t clog arteries.
Not that long ago, I took it to my mother’s house for Sunday dessert with family, and they all loved it! Hopefully, it will become one of your family’s favorite plant based recipes too.
Glazed Vegan Carrot Cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Dessert Recipes:
- 1 cup whole wheat or spelt flour link to help make gluten-free below
- 1 cup whole wheat pastry flour
- 1/4 cup sucanat or other dry sweetener
- 1 tsp allspice
- 1 Tbsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 ripe banana, mashed
- 3/4 cup apple sauce
- 1/2 cup apple juice concentrate from frozen
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- 2-1/2 cups carrots, grated
- 1/4 cup walnuts, chopped optional
- 1/2 cup raisins
- 1/2 block silken tofu
- 1-1/2 Tbsp sucanat or other dry sweetener
- 2 tsp lemon juice
- 1/8 tsp allspice
- 1/8 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
Preheat oven to 350 degrees.
In large bowl, mix together all dry ingredients: flours, baking powder, baking soda, salt, cinnamon, allspice, sucanat.
In medium bowl, mash a ripe banana well. Add apple sauce, concentrate, maple syrup, vinegar, and vanilla extract. Whisk together well and fold in grated carrots, raisins, and walnuts (if using).
Pour well-blended wet mixture into large bowl with dry ingredients and whisk together thoroughly.
Spoon cake batter into an 8" silicone baking dish. My recommendation is below. Place on a baking sheet and put in the preheated oven for 30 minutes, or until a toothpick can be inserted into the middle and come out clean. While this is baking is a good time to make the glaze.
Once completely cooked. Allow to cool and remove from pan.
The tofu should be silken to make it smooth for the glaze. Drain tofu completely and place in blender.
Add all other glaze ingredients to the blender or food processor and blend until creamy smooth. While the cake is cooking, allow this to chill in the refrigerator.
When cake has cooled, spoon glaze over the top and serve immediately.
For replacing the tofu with cashews, I would suggest using a method that Brandi with The Vegan 8 uses for one of her recipes.
"Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. It should have a texture similar to a buttercream frosting."
I would use 1/3 cup of the cashew butter and probably add about 1/2 cup soy yogurt to it, along with the spices. I think it would work just fine, though I haven't tried it myself.
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.