Plant-Based Carrot Cake
Plant-Based Carrot Cake layers warm cinnamon and clove spices with the natural sweetness of carrots and brown sugar for a moist, tender crumb. Flecks of dried currants add gentle tartness while slivered almonds bring a pleasant crunch, making each slice balanced and satisfying. Serve for afternoon coffee, weekend gatherings, or as a cozy dessert after dinner.
- Prep15 mins
- Cook45 mins
- Serves24
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Plant-Based Carrot Cake, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 34 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 15 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 49 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 75
- Heart Health
- 58
- Metabolic
- 30
- Digestive
- 36
- Inflammatory
- 23
- Performance
- 31
- General Wellness
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray. In a bowl, whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt until combined; set aside.
- 2
Pour the hot water into a mixing bowl and sprinkle in the flax meal. Stir for a minute until the flax starts to absorb the water and the mixture slightly thickens.
- 3
Stir in the brown sugar and vanilla until the sugar dissolves, then add the currants, carrots, and almonds.
- 4
Stir in the dry mixture until just moistened, then pour the batter into the prepared pan.
- 5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- 6
Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Calories 151.86 kcal Moderate 8%
- Protein 3.52 g Low Source 7%
- Carbohydrate 31.64 g 12%
- Total Fat 2.26 g Low Source 3%
- Saturated Fat 0.26 g Low Source 1%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.33 mg Low Source 0%
- Sodium 18.45 mg Low Source 1%
- Dietary Fiber 3.34 g Moderate 12%
- Total Sugars 20.59 g --
- Added Sugars 0.62 g Low Source 1%
- Calcium 24.3 mg Low Source 2%
- Iron 0.76 mg Low Source 4%
- Potassium 186.89 mg Low Source 4%
- Vitamin A 1.21 mcg Low Source 0%
- Vitamin C 0.03 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Soy 🌱
- Wheat 🌾
- Gluten
About This Recipe
Plant Based Carrot Cake is made with 14 ingredients and serves 24. It takes about 1 hr and is rated medium. Key ingredients include Baking Soda, Brown Sugar, Carrot, and Dried Currant. Each serving provides about 151.86 kcal.
Recipe Questions
- What is Plant-Based Carrot Cake made of?
- The main ingredients are Baking Soda, Brown Sugar, Carrot, Dried Currant, Ground Cinnamon. The full list of 14 is above.
- How long does it take to make Plant-Based Carrot Cake?
- About 1 hr in total: 15 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 151.86 kcal. The full nutrition breakdown is above.
- Is Plant-Based Carrot Cake easy to make?
- This recipe is rated medium, with 14 ingredients and 6 steps.
- Is Plant-Based Carrot Cake healthy?
- Plant-Based Carrot Cake has an easyChef Pro health score of 35/100. Per serving, it provides 151.86 calories and 3.52 g of protein, or 7% of the Daily Value. It contains Tree Nuts, Soy, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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