Since being pregnant I am into Cake. Like really into it. But I’m also quite health conscious and I don’t see why my poor baby has to suffer processed white flours, refined sugars and trashy fats. But that’s fine because there is no need with cake like this, a cake that, to be quite frank is wholly acceptable to eat EVERYDAY – hell twice a day. What….I’m pregnant and finally past that nausea stage which means food is my friend again! There’s so much stuff out there suggesting we give up sugar, I agree, I really do but we don’t need to give it up 100% but rather the refined processed junk, yuk! I’m gonna tell you about sugar that is actually a health tonic- truly and sincerely. It’s all OK.

carrot cake vegan

So anyway, I made THIS fruit cake and it knocked my socks off (yeah I like old lady cakes mostly) but the thing is I ate most of it and that makes me feel bad cos it’s Russ’s favourite cake too. My excuse is pregnancy. No matter, I’m gonna make this badass snackage again and ice the hell out of it.

So this one’s for you Russ. Well just a slice or two maybe!

Sorry to go on but gosh I love small wonders like this….. a carrot cake that’s healthy as hell. Yeah yeah what does that even mean- it means this:


vegan carrot cake

Now about the molasses…..hello…sugar with health benefits is good enough for me. This is the good stuff that’s left behind after we’ve taken the toxic stuff from sugar cane. It’s dark, rich, sweet, healthful- this IS the good, good, good stuff. With such a low glycemic load, it’s even fine for diabetics. Good for regularity if you know what I mean, owning 14% of our iron and 12% calcium needs in 1 heaping tablespoon and also linked to improved hair health. Blackstrap molasses are literally a health tonic. There you go, no need to give up sugar! Other lovely healthier alternatives to refined sugar are dates, xylitol and coconut sugar. Sugar is not evil 🙂 Just on the phone to Mcvities and Mr Kipling now to tell them, lol!

carrot cake vegan

And about the spelt flour…..I know it’s not strictly a GF flour but hey it’s pretty low in gluten and a breeze to bake with. You can literally sub white flour in EVERY recipe and it works brilliantly. It’s tasty too, like in a sweet nutty way. The truth is I wanted to add walnuts but I was out, I think I ate them on my porridge so I used coconut and I was loving it.

Fear not, it’s not one of those – ‘this tastes healthy’ cakes. It IS NOT at all.

Vegan Carrot Cake

Super moist wholegrain carrot cake

1 heaping cup coarsely grated carrot
3/4 cup raisins
1 1/4-1/2 cup water
1/2 cup molasses
30g vegan butter or coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups spelt flour
1/4 tsp salt
1/2 tsp bi-carb soda
1 teaspoon baking powder
1/2 cup shredded coconut


1.  Preheat oven to 160ºC. Combine first seven ingredients in a saucepan. Stir over a low heat until smooth, simmering + the dried spices are dissolved.

2. Allow to cool. Stir in sifted flours, salt & baking powder + soda with coconut.

3.  Pour into well greased 7″ cake tin.

4.  Bake for 1 ¼ hours. Remove. cool. Tuck in. Save some for others.

4 comments on “Super Moist Wholegrain Carrot Cake + Why You Don’t Have to Ditch the Sugar!”

  1. This cake is absolutely TO DIE FOR!

    I had some pulp left over from juicing some carrots, apples, lemons and ginger, and thought, “It’s micro-shreds already… supposed to be super-moist, so maybe with the juice gone, it won’t end up dry…” Yeah, it still ended up super-moist, “almost too moist”, as my husband put it.

    I doubled the recipe, used 3 cups of liquid (1 cup water, 6 oz pineapple juice, and the remainder split between soymilk and ricemilk), and used my own gluten-free flour blend, upping the baking powder and baking soda just a bit. I also only had one cup of raisins, so I snipped up a half cup dried turkish apricots and mangos.

    Now that I think of it… I made quite a few little alterations. I also used half honey and half molasses, and added 1/4 tsp each of cloves and ginger. But ultimately it was all just a variation on a recipe that was obviously great to begin with.

    Husband is very sensitive to animal products, refined sugars, artificial ingredients and various other garbage that passes for food these days, and when he ate it, aside from declaring it the best cake he’s ever eaten (which I’ll second), he also said it’s satisfying and feels good in his stomach (which junk treats don’t do).

    It’s so hard to find gluten-free vegan stuff that’s also refined sugar free, so this one’s a definite keeper. Thank you so much!

    • Hi Andi! Thanks so much for your comment, glad you and your husband enjoyed the cake. Great idea to use leftover pulp and I’m definitely gonna try this again with my GF flour mix and some fruit juice as you did 😉 I completely agree that it’s so hard to find a decent cake that’s not full of junk which is why this is one of our favourites too! Have a great day 🙂 Charlotte

  2. Yummy! I doubled the recipe and made it in a bundt pan. 1/2 carrot 1/2 shredded pumpkin and subbed craisins. Mine turned out with a wonderful crust on the outside but still sooooo gooey when you cut into it. Thanks for the recipe! I was stoked that it turned out the very first time. It will be a hit at Thanksgiving tomorrow!

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