Sugar-Free Vegan Carrot Cake With Whole Wheat Flour

Sugar-free carrot cake with dates
Carrot cake photo by Alexandra Grablewski / Getty images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
260 Calories
6g Fat
51g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 260
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 23%
Protein 6g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is refined sugar-free. Pineapple juice concentrate also works well in this sugar-free carrot cake recipe.

Using whole wheat flour in this vegan cake does make it a bit heavier, but carrot cake isn't usually a very light cake anyways. Recipe courtesy of Beverly Lynn Bennett of


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 1 1/4 cups dates (chopped)
  • 1 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup carrot (grated or shredded in a food processor)
  • 1/2 cup walnuts (chopped)
  • 1/3 cup frozen orange juice concentrate (thawed)

Steps to Make It

  1. First in a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.

  2. Next, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring this mixture to a boil, then reduce the heat, and allow to gently simmer for 5 minutes, stirring once or twice.

  3. Next, place the shredded or grated carrots in a bowl and pour the hot water, date and raisin mixture over them, and allow to cool completely. This step allows the carrots to soften up a bit. Next, add the chopped walnuts and 1/3 cup orange juice concentrate to the carrot mixture and mix well.

  4. Add the dry ingredients to the wet ingredients and stir well to combine.

  5. Pour your carrot batter into a lightly greased cake pan.

  6. Bake your sugar-free whole wheat carrot cake in a pre-heated oven at 375 F for 45 minutes, or until a toothpick inserted in the center comes out clean.

  7. After allowing to cool, frost your vegan carrot cake with a sugar-free vegan frosting. A cream cheese frosting is traditional for carrot cake. Try this classic vegan cream cheese frosting recipe or, for something a little bit different, try this raw vegan coconut butter and agave nectar frosting recipe. Enjoy!