Oh My Potluck!

Good recipes to share with friends.

Sharing Is Carrot Cake (Vegan)

vegan carrot cakeHere’s a carrot cake that will convert any non-believer. You have to taste it to believe it so it’s time to get the oven warming.

On this carrot theme, I am all over this carrot top named Archy Marshall, who’s going by the stage name King Krule. Did you catch that? His parents named him ARCHIE, like the most famous red head, ever. The King Krule sound is off-kilter; it touches my heart with its kind of reinvented punk style. He reminds me of Johnny Rotten a little bit (whom I also love). Archy has only 19 years under his belt and he’s hitting the right chords. He started making music a few years ago under the name Zoo Kid. Now it’s the same sound but a different (and arguably better) name. Also, the album artwork for his debut release called 6 Feet Beneath The Moon, which this song appears on, is boss. Can he do no wrong?

Today, in a search for where carrot cake came from, I found Cakespy. Have you heard of Cakespy? Oh my gosh, where has that website been all my life? Why didn’t anyone tell me? I’m in love.


Basically, Jessie Oleson Moore (the genius behind the site) acts as detective to find the history behind our favourite desserts. She’s also an amazing illustrator and seems to love unicorns, if the 115 odd posts about the mythical beast is any indication.  All good stuff. If you like this blog, you’ll probably love hers, so check it out.



It turns out that carrot cake is the child of carrot pudding (originating from Medieval times) and George C. Pak, who wanted to sell a ton of canned carrots. It was naturally touted as being a tasty way to get your vegetables; after all, it does have carrots. Eventually, Philadelphia Cream Cheese was releasing recipe books featuring cream cheese frosting on the popular, everyman’s carrot cakes. Thus, the two (who’d made eyes at each other in the playground and maybe been on the same kick ball team once or twice) started dating. Dating turned into engagement and engagement turned into a happy marriage.


Carrot cake is a huge family of cousins, aunts, uncles, grand-parents, nephews, and friends of the family (pretty much the opposite of my smallish family). Some carrot cakes have nuts and others have raisins, some have both. This one is the vegan-home-made-applesauce-date-and-pecan variety, with lots of spices. It’s like the really fancy and sweet grandmother who sometimes comes up with crazy ideas like not using cream cheese frosting.


I hope you like it.

P.S. Check out Cakespy’s story of carrot cake and cheesecake stuffed carrot cake recipe.

Sharing is Carrot Cake (Vegan)

Makes 16 servings.

  • 3 medium tart apples (like Granny Smith or Pink Lady), peeled and diced (about 3 cups when diced)
  • 3/4 cup dates, diced (about 6 ounces or 170 grams)
  • 1 cup water
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 tablespoon tapioca flour
  • 2 cups cake flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups grated carrots (about 6 medium, 13 ounces or 390 grams)
  • 3/4 cups chopped pecans


  • 2 1/2 cups icing sugar
  • 3 tablespoons orange juice
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon almond extract
  1. Combine apples, dates, water, cinnamon, ginger and cloves in a saucepan. Turn to medium heat, cover and simmer for half an hour, or until most of the water is gone.
  2. Preheat oven to 350˚F (175˚C). Grease an 8″ x 8″ baking pan and line the bottom with parchment paper.
  3. In a medium bowl sift together the flour, baking powder, baking soda and salt.
  4. In a large bowl combine the brown sugar, white sugar, oil and tapioca flour. Whisk vigorously for 2 minutes until smooth and creamy. Stir in the applesauce. Stir in the dry ingredients until just combined, and then fold in the carrots and pecans.
  5. Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing.
  6. For the icing, whisk together the icing sugar, orange juice, coconut oil and almond extract until smooth and free of lumps. Pour over the cooled cake and spread evenly over top.


Instead of using fresh apples and spices, replace the apples with 1 1/4 cup unsweetened applesauce and add the cinnamon, ginger and cloves to your flour mixture. Mix in the chopped dates with the carrots and pecans.


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This entry was posted on September 11, 2013 by in Autumn, Cake, Sweets, Vegan, Vegetarian and tagged , , , , , .

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