Vegan Carrot Cake


Christina Kaoh doesn’t let her graduate studies at Harvard get in the way of cooking. She developed this recipe for the birthday of a friend.

  • 15Servings


  • 1 medium ripe banana, frozen, then thawed
  • 2/3 cup sugar
  • 1/3 cup vegetable oil
  • 11/2 cups grated carrots (2 medium carrots)
  • 11/2 cups flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts


  • 11/2 cups confectioners' sugar
  • 1 Tbs. vegan margarine
  • 1/2 tsp. vanilla extract


1. To make Cake: Preheat oven to 350°F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

2. Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

3. To make Icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Nutrition Information

  • Calories: 222
  • Carbohydrate Content: 37 g
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 205 mg
  • Sugar Content: 26 g