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.

I have been practicing few recipes for Easter but carrot cake was in high demand in my family. They wanted me to come up with its recipe. I decided to include some whole grain in it instead of the regular flour.

I have frosted it with my homemade nut free vegan cream cheese frosting. So, if you are allergic to nuts you can still enjoy this cake by simply skipping the nuts topping like walnuts and pistachio.

Therefore, you may say that it’s a nut free carrot cake and completely kid friendly.

Ingredients for Vegan Carrot Cake with Oat Flour

Oat flour
Baking powder
Baking soda
Salt
Cinnamon powder
Nutmeg powder
Cardamom powder
Vegan butter
Brown sugar
Vanilla extract
Soaked flaxmeal
Grated carrot
Vinegar

Frosting
Nut free vegan cream cheese
White powdered sugar

Toppings
Chopped walnuts
Crushed pistachio

How to make Vegan Carrot Cake with Oat Flour

Firstly, I combined all the dry ingredients in a mixing bowl and then I kept it aside.

Secondly, in a mixing bowl I started beating butter and brown sugar with an electric hand mixer until soft and fluffy.

Next, I added vanilla extract, soaked flaxmeal and grated carrots. I whipped it up with hand electric mixer for about 2-3 minutes or until it was well mixed.

Then, I mixed in vinegar in the wet ingredients.

Thereafter, I folded in dry ingredients into the wet ingredients. Then, I whipped it up with hand electric mixer for 2-3 minutes or until all the ingredients were well mixed and a soft and sticky cake batter was formed.

Afterwards, I spooned out the batter in a prepared cake pan and placed it in a preheated oven in which I baked it for 30-32 minutes or until the tester came out clean.

Once, done, I took it out of the oven and let it cool completely for one hour in the cake pan itself without disturbing it.

In the meanwhile, I whipped up the frosting in another bowl and kept it aside.

Once the cake was completely cooled, I released the spring of the cake pan and with the help of a plate flipped over the cake on to the plate. Subsequently, I gently, separated the bottom of the cake pan from the cake. Then, with a butter knife I covered it with the frosting.

Lastly, I topped it with nuts.

We heartily ate this wonderfully delicious cake.

Expert tips:

• Most importantly, make sure to beat the batter at the lowest speed throughout because we do not want to over whip it. Or else the cake becomes sticky and overly chewy.
• It is to be noted that the cake needs to be cooled for a minimum of 1 hour before you take it out of the cake pan or else it might not leave the pan easily or may break.
• If you use gluten free oat flour then you might notice few cracks on the top of the cake which is totally normal. If you use whole grain oat flour the top of the cake may come out smoother. However, in both the cases the taste would be the same.
• Above all, remember to bring all the ingredients to the room temperature before you start the baking process to get an awesome final result.

Frequently asked questions:

How long do they last?
This cake can be refrigerated in an air tight container for about a week. However, it tastes best when served the same day.

Can I eat it without the frosting?
Yes, absolutely! It tastes delicious just like spiced pound cake. Frosting is totally optional.

How does this cake taste like?
This carrot cake definitely has fresh carrots in it but it’s more like soft and fluffy spiced cake. Since, I frosted it with vegan cream cheese so it has a subtle flavor of tangy cheesy frosting as well.

Why should I use vinegar in this recipe? Will I taste vinegar in it?
I used a very small amount of vinegar in this cake to complement baking soda since it’s the vegan version of the traditional carrot cake. Vinegar and baking soda together substitute eggs excellently and helps the cake to rise and stay moist and soft. You won’t taste vinegar at all.

What kind of butter should I use in this cake and why not oil?
I used vegan butter stick from Earths Balance because the package says its best for baking. I used butter as compared to traditional cake that used oil to give it extra fluffy texture and keep it moist for longer.

What kind of cream cheese should I use for the frosting?
I have used my homemade vegan cream cheese which I have also provided a link in the recipe card. However, you may use any store-bought vegan cream cheese for this recipe.

If I don’t have oat flour then what can I substitute it for?
If you do not have oat flour then you may grind 2 ¼ cups of rolled oats/old fashioned oats in the food processor until it is nicely powdered. You will get 2 cups oat flour out of it.

I am allergic to nuts. Is this recipe nut free?
I have made the cake and the frosting absolutely nut free. The only nuts that you see are at the toppings which is totally optional. So, therefore, if you have nut allergy just skip the toppings and enjoy.

Other Easter recipes that you may like are:

Carrot Cake Vegan Overnight Oats
Coffee Quinoa Pancakes with Carrot Frosting
Carrot Oatmeal Breakfast Patties
Carrot Bulgur Porridge
Healthy Vegan Potato Salad

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.

Print Recipe

5 from 4 votes

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.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: vegan carrot cake, vegan carrot cake gluten free, vegan carrot cake recipe, vegan carrot cake with cream cheese frosting

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

• 1/2 cup vegan cream cheese
• 2 tbsp powdered white sugar

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