spiced vegan carrot cake
  • (2 cups) whole wheat flour
  • (1/4 cup) soy flour, optional
  • (1 1/2 Tbsp.) ground cinnamon
  • (1 Tbsp.) ground cloves
  • (4 tsp.) baking soda
  • (2 tsp.) tapioca starch, optional
  • (1/2 tsp.) salt
  • (1 1/2 cups) hot water
  • (1/4 cup) flax seed meal
  • (2 cups) packed brown sugar
  • (4 tsp.) vanilla extract
  • (3/4 cup) dried currants, optional
  • (6) carrots, grated
  • (1/2 cup) slivered almonds, blanched (optional)



Spiced Vegan Carrot Cake

A moist carrot cake loaded with dried currants and slivered almonds.

Preparation Time

About 15 minutes

Cook Time

About 45 minutes


  1. 1Preheat the oven to 350°F. Spray a 9×13 in. baking pan with cooking spray.
  2. 2In a medium bowl, whisk together whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt, set aside.
  3. 3In a large bowl, sprinkle flax meal over hot water, stir until thickened. Add brown sugar and vanilla, stir to dissolve. Add currants carrots and almonds. Add dry ingredients, stir to
  4. 4Pour into greased pan and bake 30 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Enjoy!

Nutritional Information

Serving Size: 1/24 of cake

Amount Per Serving:

  • Calories 132
  • Total Fat 0.5 g
  • Total Carbohydrate 31.4 g
  • Protein 2.1 g
  • Cholesterol 0 mg
  • Sodium 278 mg
  • Fiber 2.4 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.