Vegan Nut-free Carrot Cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.3 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Vegan Nut-free Carrot Cake calories by ingredient
Submitted by:


You'll never know this cake is vegan! You'll never know this cake is vegan!
Number of Servings: 12


    1 medium banana, mashed
    1.5 cup carrots, finely grated (about 2 large carrots)
    2/3 cup granulated sugar (raw, if possible)
    1/3 cup vegetable oil
    3/4 cup whole wheat flour
    1/2 cup unbleached all purpose flour
    1 tbsp baking powder
    1/4 tsp salt
    1 tsp nutmeg
    1 tsp cinnamon
    1/2 cup raisins
    2 tbsp brown sugar


Preheat oven to 350 degrees F and lightly grease an 8x8 square dish with nonstick spray. Set aside.

Mash the banana in a large mixing bowl. Add carrots, sugar, and oil. Stir until combined. Add flours, sugar, baking powder, salt, nutmeg, and cinnamon and mix until everything comes together. Fold raisins into the batter.

Spread the batter into the greased pan and sprinkle the brown sugar evenly on top. Bake at 350 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.

Let cool before enjoying.

Makes 12 equal portions.

Number of Servings: 12

Recipe submitted by SparkPeople user KALORIE-KILLAH.

Rate This Recipe