Carrot Cake

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This carrot “cake” can be made 3 different ways, maybe more if you really put your mind to it. This is a delicious dessert you can enjoy as a donut, a cake or cupcakes. Feel good about satisfying that sweet tooth and get creative!


5 Medjool dates, pitted and chopped
1/4 cup golden raisins
1/2 cup water

1 3/4 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground clove

1/2 of a ripe banana, diced
1 cup almond milk
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees with rack in center position. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients (at least 15 minutes).
  2. Grind the rolled oats in a high-speed blender until it resembles flour; transfer to a large bowl. Add to this the baking powder, soda, cinnamon, nutmeg and clove, and mix with a fork.
  3.  Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth (about 30 seconds).
  4. Add the banana and non-dairy milk and blend further until everything is smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts. (The batter should be somewhere between a cake batter and cookie batter in consistency.)
  5. Using a soup spoon, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes (Note: 20 produces a moister cake). If you press on the cake lightly and it bounces back a bit (instead of staying indented), it’s likely ready. These continue to set up as they cool.
  6. Remove from oven and cool for 5-7 minutes before removing the donuts from pan (if left in too long it will be hard to get the donuts out). Using a plastic fork, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we’re using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with the below frosting.



5 dates, pitted and chopped
1/2 cup raw cashews (not salted or roasted)
3/4 cup water

3 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons tofu (silken or firm)
1/4 cup water (plus 2-3 more tablespoons as needed)


  1. Soak the dates and cashews in 3/4 cup water for 15-30 minutes.
  2. After soaking, drain off the soak water into a bowl.
  3. In a high-speed blender, combine all ingredients (measuring out the 1/4 cup water+ from the soak water) and blend until very smooth, adding more water as needed to reach desired consistency.
  4. Frost donuts, muffins or cake just before serving them. (Since there is no oil or sugar in this frosting it will not harden up like regular frostings.)

Note: Frosting will keep refrigerated for 3-5 days.

Prep time: 25 minutes (donuts), 15 minutes (frosting)
Cooking time: 20-25 minutes (donuts)
Makes: 10-12 donuts or muffins; 1 cup frosting

SSU Note: This can be made into donuts, muffins (just put in muffin tin), or an actual cake (put in a cake pan).

Brought to you by Straight Up Food


One thought on “Carrot Cake

  1. Pingback: Pumpkin Cream Cheese Bars | SSUNutrition

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