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rustic carrot cake, cake, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no dairy, dessert, sweets, dinner party, entertaining, simple, healthy

Rustic Carrot Cake

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 Servings 1x
  • Category: Dessert
  • Cuisine: American


Amazingly delicious Rustic Carrot Cake with a beautiful moist texture and flavorful cinnamon spice! Perfectly sweetened with medjool dates and filled with plump raisins and chopped walnuts making the most wonderful Whole Food Plant Based carrot cake.  Healthy, vegan, oil free, refined sugar free, gluten free, and no highly processed ingredients.


  • 1 cup oat flour
  • 1 cup rolled oats (coarsely chopped)
  • ¼ cup almond flour, lightly pack
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 cup unsweetened plain plant milk 
  • 1 Tablespoon apple cider vinegar
  • 1 cup carrots, grated
  • ½ cup raisins
  • ¾ cup walnuts, coarsely chopped
  • 12 medjool dates

Maple “Powdered” Sugar (optional)

  • 1 Tablespoon maple sugar
  • 1 Tablespoon cornstarch


  1. Preheat the oven to 350 F.
  2. Line a 10 inch cake pan with parchment paper.
  3. Place 12 medjool dates in a small bowl, then cover with boiling water. Allow to sit for 10 – 15 minutes to soften.
  4. Add one Tablespoon of apple cider vinegar to 1 cup of plant milk, stir and set aside for 5 minutes.
  5. Place rolled oats into a food processor and pulse for 10 to 20 seconds to coarsely chop. The oats should be coarsely chopped but not turned into flour. Remove from the food processor and place in a large bowl as indicated in Step 6 below.
  6. In a large bowl, add the oat flour, coarsely chopped rolled oats, almond flour, sea salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients well to combine.
  7. Next drain the liquid from the medjool dates and smash open each one with your fingers as you drop it into a food processor. This is to ensure there are no pits in the medjool dates.  Pulse the medjool dates for 30 seconds or until they are very finely minced.
  8. Mix the almond milk, vanilla, and dry ingredients together by hand. Add the minced medjool dates, grated carrot, chopped walnuts and raisins.  Mix well by hand.
  9. Dump the cake mixture into the parchment lined cake pan a little bit at a time. The batter is thick, so carefully smooth the batter to the edges. Heat a dinner spoon under hot water and use the back of the spoon to gently push the cake batter evenly across the pan, trying not to move the parchment paper lining the bottom of the cake pan.  Spread it out as evenly as you can.
  10. Place the cake pan on the center rack in the oven. Bake for 30 minutes. Check about half way through.  If the cake is becoming too dark on top.  Take a piece of foil and just gently lay it over top.
  11. After 30 minutes, remove from the oven. Check with a toothpick to see if it comes out clean, not gooey, (crumbs are OK).
  12. Place the hot cake onto a cooling rack and cool for 15 minutes.
  13. To serve run a thin knife along the entire perimeter of the cake to loosen the edges. Place a circular cooling rack over top of the cake, invert the cake, remove the parchment paper, then invert once again so the cake is now upright. Allow to completely cool.
  14. Once the cake is completely cooled. If topping the carrot cake with the maple “powdered” sugar; make by combining 1 Tablespoon of maple sugar (dehydrated) with 1 Tablespoon of organic cornstarch into a high-speed blender like a Ninja. Pulse on high for 30 to 45 seconds until the mixture is very light and has a powder-like consistency.  Sprinkle through a fine mesh sieve over top of the cake.