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A front view of Vegan Carrot Cake with Oat Flour
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Vegan Carrot Cake with Oat Flour

This Vegan Carrot Cake with Oat Flour topped with homemade cream cheese frosting and nuts is an absolute delight. It’s the tastiest Easter dessert that’s made with healthy grain. Its gorgeous and beautiful to present as it is a crowd pleaser.
Course Dessert
Cuisine American
Keyword vegan carrot cake, vegan carrot cake gluten free, vegan carrot cake recipe, vegan carrot cake with cream cheese frosting
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 324kcal
Author Gunjan

Ingredients

  • 2 cups oat flour (whole grain/gluten free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp cardamom powder
  • 1 stick vegan butter
  • 1 cup packed brown sugar
  • 1 tbsp vanilla extract
  • 1 cup packed grated carrots
  • 1/4 cup flaxseed meal (soaked in 1/2 cup water)
  • 1 tbsp white vinegar

Frosting

Toppings

  • 1/2 cup chopped walnuts
  • 2 tbsp unsalted crushed pistachio

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare an 8-inch round spring form cake pan by greasing it nicely.
  • In a mixing bowl combine oat flour, baking powder, baking soda, salt, cinnamon powder, nutmeg powder, cardamom powder and mix well with a whisk or a spoon. Keep it aside.
  • In another mixing bowl combine butter and sugar.With a hand electric mixer break the butter and whip up the sugar in it at the minimum speed until soft and fluffy (4-5 minutes).
  • Then add, vanilla extract, soaked flaxmeal and grated carrot. Whip it again with the hand electric mixer at the minimum speed (about 2-3 minutes).
  • Lastly, add vinegar and whip it again for 30 seconds.
  • Now, fold in the dry ingredients into the wet ingredients and whip it with the hand electric mixer at the lowest speed until the batter is well mixed (about 2-3 minutes).
  • Now, pour the cake batter at the center of the cake pan. You may use a spatula to scrape the batter from the mixing bowl. Now without tapping the cake pan just twist the cake pan making sure the batter spreads evenly through out the cake pan.
  • Place it in the middle rack of the oven and bake it for 30-32 minutes or until the tester comes out clean. If the cake at this point feels little undone let it bake for another 3 minutes but do not exceed baking time more than 35 minutes.
  • Take it out of the oven and let it cool in the cake pan for at least 1 hour. (Do not disturb the cake or else it might break or may not leave the cake pan). Once it is completely cooled the cake will become firmer and will be completely done from inside. Now, release the spring of the cake pan. Then, place a plate on top of the cake gently and turn it around. Place it on a flat surface. Now, gently try to separate the bottom of the cake pan from the cake.
  • Now, whip up the frosting ingredients. With the help of the butter knife spread it on the top of the cake. Garnish with chopped walnuts and crushed pistachio.

Notes

  • The more time you give the cake to cool the better the cake separates from the cake pan and fluffier it becomes from inside. So, make sure to cool it completely for at least an hour or more.
  • I have specifically used gluten free oat flour in this recipe but whole grain oat flour also works in the same way.
  • If you do not have oat flour simply grind 2 ¼ cup rolled oats/old fashioned oats in a food processor until powdered to get 2 cups of oat flour.
  • Make sure to bring all the ingredients to the room temperature especially vegan butter. If you are in a hurry or forgot to keep it out of refrigerator, simply microwave for 10 seconds but do not over do it.
  • You don’t have to soak flaxmeal for a very long time. Just before starting with the cake you may soak it and let it rest. Just before adding to the beaten butter make sure to stir it with a spoon so that the flaxmeal is not sitting at the bottom.
  • This cake tastes delicious even without the frosting. We personally enjoy it as a pound cake most of the time.
  • If you are allergic to nuts skip the toppings of walnut and pistachio. Rest of the cake is absolutely nut free including the frosting.
  • I have linked to my homemade nut free vegan cream cheese. However, you may use a store bough vegan cream cheese also.
  • The frosting can be made a day ahead and refrigerated. Use it as and when needed.
  • I have provided step wise images in the post above for your reference.

Nutrition

Calories: 324kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Sodium: 305mg | Potassium: 235mg | Fiber: 5g | Sugar: 1g | Vitamin A: 539IU | Calcium: 67mg | Iron: 2mg