Decadent, Delicious, Sugar Free Carrot Cake..Yes, it’s a culinary miracle..🤩

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My daughter is a freshly minted, whole food, plant-based vegan so it came as no surprise when she asked me to make a vegan cake for her birthday.  Not gonna lie, I was geared up for funfetti and so was my disappointed husband..

But it was her special day, so I obliged and made this NO SUGAR, NO FLOUR, NO OIL, NO EGGS carrot cake and guess what?

It was gooooood..😋

Another added bonus is that the flavors are so yummy that one cupcake truly satisfies..and that’s no small deal, because as new vegans are quick to find out, healthy doesn’t always mean low-cal.

This recipe is from Cathy Fisher’s cookbook, Straight-Up of my daughter’s absolute favorites for vegan recipes!


Carrot Cake:

1 1/2 cups non-dairy milk (unsweetened) I LOVE almond milk.

7-8  pitted Medjool dates chopped

1/2 ripe, banana

1/4 cup raisins

1 tsp vanilla

1 3/4 cup rolled oats

2 TSP cinnamon

2 TSP baking powder

1 TSP baking soda

1 TSP ground nutmeg

1/8 TSP ground cloves

1 1/2 cups finely grated carrots

1/2 cup raisins

1/2 cup walnuts chopped (optional)



8-9 pitted Medjool dates

3/4 cup unsalted cashews

3/4-1 cup water


Place the milk, dates, banana, 1/4 cup raisins and vanilla into a small bowl and set aside for at least 15 minutes to soften.

In another small bowl, for the frosting, place the dates, cashews and vanilla and add 3/4 cup of water..mush it all down so the water covers everything.  Let sit to soften for at least 45 minutes.


In blender (I use my NINJA) grind the oats into a flour. Transfer into medium sized bowl and add all the spices and the baking powder and baking soda.

Place the mushy wet ingredients (milk, dates, banana etc) into blender and blend until smooth.

Stir the wet mixture into the bowl of dry ingredients.  Fold in the carrots, raisins and nuts.

Spoon into 8X8 pan lined with parchment or into lined cup cake cups. (Sorry, I like to spray with a bit of (forbidden) pam first….SORRRRRY!)

Cake bakes for about 40 minutes until medium brown. Cupcakes bake for about 25 mins.


For the frosting, just blend all the soaked ingredients (cashews, dates, water and vanilla) until completely smooth..scraping the sides.. spoon into ziplock baggie.. and when ready to frost completely cooled cake, snip the corner of the bag and pipe the frosting right on top.

ENJOY…and yes, I still had to make brownies for my husband (see photo above)

.. he’s just not quite there yet. 🤣





5 Comments Add yours

  1. jenniesugg says:

    Yummy! My sister-in-law is vegan (, so I’ll have to try your recipe for her sometime!

    Liked by 1 person

    1. Cindy says:

      The magic is in the’s like a cloud of sweet, edible velvet.


  2. beth says:

    this sounds very good, and an amazing triumph –

    Liked by 1 person

    1. Cindy says:

      My sister took one home and had it with coffee for breakfast the next day.. and why not? It’s certainly not as easy as making a Betty Crocker cake, but to think there’s no sugar in this would NEVER know.

      Liked by 1 person

      1. beth says:

        that’s incredible to think about

        Liked by 1 person

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