The Easiest One Bowl Healthy Carrot Cake (Vegan, RSF)

This carrot cake is made in one bowl and it is perfect for any special occasion. It is made with wholesome ingredients making it super easy, moist, and sweet!

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If I had to choose one cake flavor to eat for the rest of my life it would be carrot cake. That is a bold statement coming from a chocolate lover but this carrot cake is seriously so good! Even if you do not like carrots this cake will change your mind!

It is the perfect amount of sweetness and super easy to make since all the ingredients go in one bowl. This will be your new go-to cake recipe!

Ingredients Needed

Equipment:

• 2 6in. Round Pans
• Grater
• Large Bowl- Only Need 1

Cake:

• Whole Wheat flour– I am using whole wheat flour but you can also use gluten-free 1:1 or all-purpose flour.
• Coconut sugar– This helps to sweeten the cake. Feel free to use another granulated sugar of your choice such as brown or white sugar.
• Apple Sauce– You can use store-bought or make your own. This helps to keep the cake moist. Alternatively, if you don’t like apple sauce try bananas or pumpkin.
• Non-dairy Greek-style Yogurt – Make sure the yogurt you are using is thick! If you are not vegan you can also use regular Greek yogurt.
• Carrots– Make sure you are using large carrots as they will be easier to grate!
• Pineapple– I used pineapple from a can. You do not need to drain the excess liquid.
• Baking Soda
• Baking Powder
• Vanilla
• Cinnamon
• Raisins– This is optional but recommended!
• Any vanilla or cream cheese frosting– I used Miss Jones which I found at Whole Foods.

How to Make This Carrot Cake

1. Preheat oven to 350F
2. First, grate the carrots into a large bowl.
3. Once the carrots are grated and measured about 3/4 cup, add in the remaining wet ingredients (apple sauce, yogurt, pineapple, and vanilla) and mix well.
4. After all the wet ingredients are incorporated slowly add in the flour 1/2 cup at a time.
5. Lastly, add in the remaining dry ingredients (coconut sugar, cinnamon, baking soda, and baking powder). Mix well. Optional to add in raisins now. If you are adding in raisins simply fold them into the batter.
6. Once all the ingredients are well incorporated, transfer the batter into 2 6-inch round pans that are greased and lined. Distribute the batter evenly among the 2 pans.
7. Place them into the oven for 30 minutes or until a toothpick comes clean.
8. Once the cakes are done baking, place them onto a cooling rack to cool for 30 minutes.
9. Then using oven mittens carefully flip them over onto a plate or cooling rack. Continue to let them cool for 1-2 hours.
10. Once cooled, it is ready to frost and decorate. I used Miss Jones cream cheese frosting but feel free to make your own or use store-bought.
11. Frost the cake and decorate it with walnuts or other toppings. Cut and enjoy!

FAQ:

• How to store this cake? You can store this cake in an air-tight container for up to 7 days in the fridge. You can also freeze it for up to 1 month.
• You can also double the recipe since this is a small cake and only feeds 4-6 people.
• *I doubled the recipe to make 3 layers as shown in the images*

More Cake Recipes to Try

• Chocolate Coffee Crumb Cake
• Paleo Pumpkin Coffee Cake
• Paleo Carrot Coffee Cake
• Banana Upside Down Cake