Date Sweetened Carrot Cake (GF, Vegan)

By Ashley | Cake

Jun 11

Carrots have been GORGEOUS at the farmer’s market, so I couldn’t resist adding them to a yummy refined sugar free cake inspired by the lovely recipe in a new cookbook release by Jess Damuck! I tried the original version at Loaf Lounge a couple of months ago and wanted to put my own gluten free, egg free spin on it!

Note that I made this sheet-cake style for quicker, easier assembly but you can certainly double the recipe and make an 8 inch layer cake for a fancier presentation.

Also – reference the Health Nut cookbook for the original version, if desired 😉

Date Sweetened Carrot (sheet) Cake – adapted from Jess Damuck’s cookbook, Health Nut


2 flax eggs or 2 servings egg replacer 

8 oz grated carrot

1 tsp vanilla extract

1 c date paste (homemade or The Date Lady) 

1/4 c canned coconut milk 

1/4 c melted vegan butter or neutral oil

1/4 c applesauce

1 1/2 c GF flour

1 1/2 tbsp coconut flour, sifted 

1 tsp baking soda

1/2 tsp Cinnamon

1/4 tsp ginger 


Combine the wet ingredients in a large bowl and mix well

Add the dry ingredients into the bowl and stir well to incorporate.

Transfer batter to a parchment lined 8X8 oven safe pan

Bake for 30 minutes or until the top is golden and springy/puffy.

Cool completely before frosting. 

Blueberry Cream Cheese Frosting: 

3/4 bar Honey Mama’s lemon blueberry truffle bar, melted 

1 large, 2 medium or 3 small white Japanese sweet potatoes, roasted In there skins, then skins removed

3/4 c thick coconut milk or coconut cream

Stevia or monkfruit to taste

1 tsp vanilla extract

Pecans, for topping 

Puree the cooked potatoes (skins removed) in a food processor.

Add the coconut milk/cream, monkfruit, and vanilla and blend again.

Pulse in the melted truffle bar.

Spread over cake and top with pecans.

Chill for a few hours before slicing. 

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