This is the best healthy vegan carrot cake recipe you’ll ever make! This dairy-free, lightened-up carrot cake is soft, moist, and beautifully sweet. There’s plenty of cinnamon, allspice, and walnuts in every bite, and it’s topped with a rich vegan cream cheese frosting!
Kid-friendly: Kids will enjoy everything about this cake. Everything from the texture to the natural sweetness of the fruit in the cake to the incredible icing just pleases kids of all ages.
Preheat oven to 350 degrees F. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, maple syrup, and pineapple until well blended.
In another large mixing bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
Blend the dry ingredients into the carrot mixture, stirring until just mixed.
Pour the batter into a nonstick 8-inch square baking pan lined with parchment paper.
Bake for 45 to 60 minutes until a butter knife inserted in the center comes out clean. Remove from the oven, let cool slightly, and remove from the pan so that it can cool on a wire rack.