Vegan Carrot cake with Walnuts

Prep Time 25 minutes
Cook Time 45 minutes
Servings 12 portions
Carrot cake is a classic! The sweet and spicy scents of nutmeg, cardamom and cinnamon will fill your home when this cake is in the oven. Getting your kids to eat carrots has never been so easy!

How It's Made


  • 2 1/4 cups of spelt flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground cardamom (optional)
  • 1 teaspoon of sea salt
  • 1/2 cup of applesauce
  • 1 cup of almond milk
  • 2 teaspoons of vanilla extract
  • 1 cup of cane sugar
  • 1/2 cup of melted coconut oil
  • 2 cups of grated carrots, tightly packed
  • 1/2 cup of walnuts
  • 1/3 cup of Thompson raisins


  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flower, baking powder, baking soda, spices, and sea salt. 
  3. In another bowl, combine the applesauce, almond milk, vanilla, sugar, and coconut oil. 
  4. Combine the dry and wet ingredients and mix well, using a spatula. 
  5. Add the grated carrots, walnuts and raisins, and mix until combined. 
  6. Pour the mixture into a greased or parchment lined 8" x 12" cake pan. Bake for 45 minutes to 1 hour, depending on your oven. Let cool completely before serving.


We suggest you ice the cake with our Vanilla Cashew Icing, found at the bottom of our Raw Mini Carrot Cakes recipe.

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.