Carrot Spice Cake
Oct 29, 2015
Linda Watson in carrot cake, carrots, fall, ginger, spice cake, sweet, unfrosted cake, vegan, white whole wheat flour

Fall spices and a lovely orange color make this easy cake a great weeknight dessert or tea-cake near Halloween and Thanksgiving. Just don't scare anyone by letting them know how healthy this unfrosted cake is, with carrots, ginger, whole grains, and no dairy or eggs. It's a nice break from the holiday excess yet still feels like a treat.

 Carrot Spice Cake with white whole wheat flour, no dairy, no eggs, no weird ingredients.

Active time: 25 minutes. Total time: 75 minutes. Yield: 12 servings. Dairy-free and vegan.


  1. Heat oven to 350°F with a rack in the center position. Grease a 9-inch cake pan or an 8x8-inch pan.
  2. Whisk flour, baking soda, spices, and salt together in a medium bowl. Stir in brown sugar, using the back of a spoon to break up lumps if needed.
  3. Pour remaining ingredients into flour mixture and stir just until well combined. Pour into the pan and bake for 35 to 40 minutes, until top is firm and tiny air bubbles appear in the center as well as on the edges.
  4. Cool cake in the pan on a wire rack for 10 minutes to allow the structure to firm up. Serve straight from the pan while still warm or within a few hours if possible. Carrot Spice Cake keeps covered at room temperature for two or three days but becomes less light.


Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (
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