Sugar Free, Fat Free, Vegan Carrot Cake

(from 13 reviews)

Sugar Free Cake

Hello friends, hope you all are enjoying the holiday season and eagerly waiting to welcome the New Year. I’m doing great and so are the kids too. Just another month before my mother leaves to Chennai. Hopefully I can manage the 3 kids/boys (yes 3, including the biggest kid my husband) after she leaves. But I have to give it to my husband this time. He is helpful than ever when compared to the time we had our first son. I haven’t baked anything in the past 3 months except for the sugar free cake recipe I’m going to share with you all today. Actually I haven’t even been cooking anything different as often as I used to do before. I’m thinking of getting back on track again from this week onwards, please wish me luck so that I can stick to my plan.

At this moment I would also like to acknowledge that we have been receiving a lot of sincere suggestions/feedback from visitors through emails. Thank you very much for showing genuine interest in the growth of this website. We are working towards making this blog more user friendly and interactive. You will be seeing a lot of cool and interesting features in the days to come. Again everything depends on how well I’m going to manage the 24 hours we have.

Now to the carrot cake recipe I was talking about in the Nutrimill review. It’s not just any carrot cake, but a fat free, sugar free, vegan carrot cake made with whole wheat flour. As I type this all I can remember is the Thanksgiving episode of Friends featuring Brad Pitt (watch the first 30 seconds of the video). I know what must be running in your mind. “How yucky can it get?” But wait my dear friends, you are in for a total surprise when you taste this sugar free cake. I know I say this a lot in a lot of the recipes here, but you have to believe me when I tell this “healthy doesn’t have to taste bad; it can be damn good and this cake is definitely delicious for the health conscious people and the rest of us.”

The specialty of this recipe is that it doesn’t require any artificial sugar substitutes like most of the sugar free desserts call for. The cake gets its sweetness from dates and raisins. The credit for this wonderful sugar free cake goes to Beverly Lynn Bennett. I just made some minor changes and the cake turned out very good. As for whole wheat flour, I used freshly milled flour and didn’t find any difference at all in the taste. I’m not sure how the cake tastes with store bought whole wheat flour. I also increased the quantity of carrots and nuts to make it healthier. Bake this sugar free cake for yourself to indulge without any guilt during this holiday season or it can also be a perfect gift especially for the special someone who cannot enjoy treats made of sugar.


Sugar Free, Fat Free Vegan Carrot Cake Recipe

Prep TimeCook TimeMakes
15 Mins40 MinsOne 8 inch or 9 inch cake.
Sugar Free, Fat Free, Vegan Carrot Cake
4.8 from 13 reviews
Unbelievably delicious sugar free, fat free, vegan carrot cake made with whole wheat flour.
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 and 1/4 cups Water
  • 1 and 1/4 cups Chopped Dates
  • 1 cup Raisins
  • 1 teaspoon Allspice Powder
  • 1 cup Shredded Carrots
  • 1 cup Chopped Walnuts
  • 1/3 cup Carrot Juice (or any other juice)
  • As Needed Water or some more juice depending upon the consistency of the batter.
  1. Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
  2. Sift together the flour, baking soda and powder and salt; set aside.
  3. In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
  5. Once it is cool add the chopped walnuts and carrot juice; combine it well.
  6. Add the dry ingredients to the wet ingredients and stir well together.
  7. Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
  8. If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
  9. This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
My Notes:
  1. The original recipe calls for 1/2 cup each of shredded carrots and walnuts, but I have increased it to 1 cup each. I also used allspice powder instead a mix of various other spices because I didn’t have them in hand.
  2. Also frozen orange juice concentrate has been used in the recipe, which I have substituted with carrot juice I had, which was not sweetened with added sugar. You may want to add about a tablespoon or 2 of water/juice to adjust the consistency of the batter.
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    • Allspice is an herb which has the flavor of cloves, nutmeg and cinnamon combined. Ground allspice is available in stores in the spice section. If you can’t find it just use ground cinnamon.

  1. This is my first attempt at a vegan, sugar free cake and I am impressed with the recipe. Thank you for taking the time to work on this. My cake turned out pretty well, I think next time I would add a bit more allspice to increase the flavour (don’t think I added the full amount you suggested as it had such a strong smell)! I am going to try a Christmas cake next I think. Thanks, Cat.

    • Hmm..not more than a day or two if you want to keep it in room temperature, because it’s summer now, hot and humid and with carrot, raisin and all other perishable ingredients. I think it will keep good for a few more days in the fridge and you can warm it up in the microwave oven before serving.

    • Yes technically it’s not fat free, but you can always omit it if you want it to be fat-free. It’s not something that is indispensable in this recipe. You can still bake the cake without using walnuts. By fat free here I mean that there is no fat in the form of butter/oil in the recipe.

  2. I found this recipe so fascinating as I keep searching for recipes which are more healthier. But when I tried it became a disaster. It was cooked from outside but was gooey from inside(completely raw). I even tried cooking with sealed foil for an extra 1 hr. But didn’t help. Please suggest what went wrong in it. I guess my baking tray was small for this recipe. Was this the reason?

  3. The carrot cake was a blessing . I tried it gluten free using rice flour , sorghum and tapioca . It rises big time and was a bit sweet for me I ll just lessen the raisins next time . Thanks a million . Bless you . First time I find not only egg free but fat free n sugar free .

  4. I tried this too but met the disaster as Nanma above. I baked for about 40 minutes. I halved the ingredients since l wanted to try out a small batch. I don’t know for some reason the batter did not raise. I almost used the same quantity of baking powder and soda as in the recipe but it still didn’t work. I use a CMW oven and the preheat automatically done just when it reaches the required temperature (190). Batter was average pouring consistency. Will appreciate if you could guess what could have gone wrong and share some tips to do it the right way. Thanks for your time.

    • What was the size of the pan you used to bake the cake? If you had halved the ingredients and still used an 8-inch pan then it won’t look well risen. It would be flat only. If your oven is in proper working condition and the taste is good but if you had only problem with the height of the cake, the pan size is the only thing that I can think of. Hope this helps. πŸ™‚

  5. I tried this today. I LOVE it. I used 1/2 C raisins, and the other half was golden raisins and chopped prunes (I ran out of the regular raisins, but the varied fruit tastes good). I had to add 1/4 C water at the end, I’m glad you added the note saying that I might have to do so. Thanks for the recipe.

  6. […] finally found a recipe for a fat, egg and sugar free carrot cake here.Β  The sweetness is derived from dried fruit which is high in fruit sugars so not for excessive […]

  7. Hi.. the cake sounds awesome. just wanted to check if its possible to substitute dates and raisins with a little sugar and how to proceed? Allergies in the family so cant do it as it is but would love to try it out! TIA

    • Hmm..I’m not saying that it can’t be done. But I cannot guarantee perfect results at the same time because it’s a good chunk of ingredients you will have to substitute. Why don’t you just try the vegan carrot cake recipe in the blog instead.

  8. I made this recipe today and it turned out great!
    I used whole wheat flour…just a store brand…and used extra carrots and
    I baked the cake for only 40 minutes.
    I will make this recipe again!
    I made a sugar free frosting that was made with Yogurt, cream cheese, vanilla
    powered sugar…
    Delicious…we all loved the flavor
    The texture…was just as Good or better than adding only carrots. The dates and a mixture of raisins and craisens.

  9. What a great cake, easy to follow recipe. Lots of taste. Hubby loves it. Would definitely recommend trying it. Made it twice and turned out well. Will definitely be making it again. Thank you.

  10. Hello…I tried this cake today…but it’s been 1hr 15’s still not baked..I removed it n tasted wasn’t sweet…plus it was semiliquid at the bottom… What must have gone wrong? The batter was not pouring consistency. Any particular whole wheat flour you recommend which I can buy online?Do help me so that next time I’m successful…

    • I’m thinking there is something wrong in the oven temperature. Did you preheat it to the right temperature? Does your oven heat to the right temperature usually? This batter is a pretty thick batter unlike the usual cake batters. It won’t be in a pouring consistency.

  11. Made this cake last night ..brilliant! Had a taster for breakfast love it! thank you for your recipes and your human error approach so down to earth. Just became vegan so this website is the tops!

  12. This seems yummy! I was looking for a recipe for tasty fat free and sugar free cooked carrots and found your site. I rarely have desserts or flour foods and will reserve this for a special occasion- perfect for my partners’ birthday in May, just a few months from now! πŸ™‚

    Thank you!

  13. Hi,
    I was super excited to find this recipe and gir down to it promptly. My mom’s diabetic and she doesn’t eat eggs either. So this was perfect.
    The cake batter was very dry and floury. So I added yogurt the 1st time.
    It rose a little bit and then deflated completely. It was delicious but not like a cake at all.
    I made it again the next morning and added extra juice (almost 1/2 cup more) to get a batter consistency. , but result was pretty similar.
    1) how is the consistency of the dates post boiling? Mine was pulpy both times.
    2) I live in India and we don’t have options of soft or hard wheat, I used a premium quality wheat which I had milled. It results in really soft rotis, but I don’t know if it works for the cake.
    3) despite the added liquid I had to spread the batter in my tin. It wasn’t a pouring consistency.
    Please help. I would really love to try this again. Both for my mom as well as a heathy snack option.

    • Hi Anita, I’m sorry that I don’t remember the consistency after boiling the dates because it’s almost 4 years since I baked this cake, I think. I’m guessing maybe the wheat flour you are using requires lot more liquid than I have mentioned. So feel free to add more liquid and increase the baking time and see if it works.

  14. Hi my mom’s wedding is coming up in two weeks we are doing cupcakes instead of a traditional cake. But my mom is severely allergic to eggs and sugar. We dont want the bride to feel as if hers is obviously way different then her new husbands when they exchange we want to try to make her a cupcake she can have. I wanted to know will this recipe be ok in cupcake form? If so will cupcake papers be ok? I have a frosting she can have already, but thought this recipe would be a great surprise for her since she has not had desserts for as long as I have been alive:) Thank you for your information!

    • Hi CF, this one is quite a dense cake. You can bake it as cupcakes but it will not have the texture of regular cupcakes. I think it will feel more like a muffin. All the best.

  15. Well I am truly pleased with this recipe, I make carrot cake for my kids lunchboxes and hit panic mode this weekend as there were no eggs in the hen house and I refuse to use shop bought eggs, I made two of these yesterday, mailed one to my 93 year old grab and the kids and hubby have devoured the other, I an now midway through making more for tomorrow. I had no dates so used mixed dried fruit and replaced allspice with equal mix of ginger, cinnamon and nutmeg, made fresh carrot juice, using the pulp in place of shredding to minimise waste and the flour was unintentionally strong wholmeal bread flour, I was making bread at the same time and picked up the wrong bag but the results were excellent so will keep the same method with future batches. Thank you

    for a great recipe!

  16. Hi
    I need to make a big cake for a special birthday. This recipe looks great because the birthday girl will only eat natural sugars (no refined sugar or sweetners) and no eggs. Do you have any tips on how to decorate? Any naturally sweetened frostings?

    Is there a way to make the whole cake slightly less dense, fluffier? Would adding a bit of oil or yoghurt help in this?

    • I have seen a cashew-date based topping kind of thing in some vegan books. Check out for vegan baking books in your local library and you should be able to get a lot of ideas. Maybe you can try increasing the quantity of baking powder by another 1/4 teaspoon and 1 teaspoon of apple cider vinegar for getting a lighter cake.

    • Allspice is a spice just like cinnamon, nutmeg etc. It has the flavor of cinnamon, nutmeg, mace etc. The powder of it is allspice powder and is available in the spice aisle of grocery stores.

  17. Outstanding! This is just what I was looking for–a delicious, moist, spicy carrot cake that tastes every bit as good as the full egg & oil recipe–maybe better! Thanks so much.

  18. The recipe looks good. However can one replace the whole wheat flour with regular maida? How would the other ing. be affected? Moreover no oil has ben used here. Would one need to add oil?

    • You can use maida and the purpose of this recipe itself is to make it fat-free and that’s why no oil is added. The cooked dates and raisins is the fat substitute. I want to make it clear that this cake is not going to be light and fluffy but quite dense.

  19. Hi Madhuram,

    I am planning to bake cup cakes for babyshower of my friend who has gestational diabetes. I am looking for eggless and sugar free cupcake recipe. Is this recipe good for cupcakes or should i make few changes for cupcake? Also, if you can suggest few other options.

    Thank you again

  20. […] decided to try and be healthy this Easter and make vegan carrot cake instead of buying chocolate! It turned out to be DELICIOUS! seriously. You should try it. Share […]

  21. Hi Madhuram,
    I am new to baking and this is my 3rd attempt. I have been doing only recipe reading till recently on baking and today I tried this cake. I use samsung MW+convection oven and after preheating for 15 mins, I baked the cake for first 40 mins, then another 10 +10 mins as the tooth pick didnt come out clean.bFinally when it was in edible form, I felt the tase was little bland. Can I add little more salt next time I try? Since I am new to baking not sure if adding extra 1/4 tsp salt will affect anything..


  22. Hello Madhu

    Is it possible I double the recipe because I would like to make 2 cakes with frosting ?
    I use 2×9 inch cake pan.

    Thank you

  23. Madhu!! Today was my third attempt at baking a cake and my first at making an eggless cakes. The previous 2 times because I made it traditionally with eggs, butter, oil and sugar I distributed it to friends and colleagues because I didn’t want all that on my hips. I had had my eyes on this recipe for about 2 weeks now. Finally managed to gather all the ingredients and made it today. The result was AWESOME! My husband and I plan to hog this cake all by our self πŸ˜€ The crust is a bit hard but insides are soft and it feels good on my tummy too, very light πŸ™‚ It reminds me of the Plum cake that we used to get in Nilgiris in Chennai during Christmas. I always made it a point to buy those. Now I cant believe I baked this all by myself. Plus, I am planning to bake this cake for my dad who is on a strict diet because he has heart problems. Cakes have been abolished from his life. But now he can have a sweet treat too.. yay!! Thanks sooo much!

  24. Thanks for your immediate reply.

    While in India I have tried some recipes in the countertop oven and they turned out to be good.Right after coming to US, I tried only with Pillsbury cake mix and also puff pastry sheets(many times).They were perfect.

    Need your help…..

    Thanks in advance

  25. hi madhuram,

    I’m new to baking.Fascinated by your site and being a strict vegetarin,I tried your vegan carrot cake.But the cake turned out to is soggy .I baked for 45 minutes and baked for extra 15 minutes also.I didn’t make any changes and followed your recipe as it is.(I tried in countertop oven and preheated the oven for 15 minutes and I’m using wilton’s pan).Your advice is appreciated.

    • Thanks GV. Have you tried any other baking recipe in that oven and how did it turn out? Since I don’t have any experience using a countertop oven I’m not able to tell if that was the problem. Otherwise I’m sure that the recipe is not an issue because I have tried it a couple of times.

        • I baked this cake for Diwali. It was not so great as expected. I dont know if my consistency was ok. Like you said, i did everything and then mixed the 2 cups of wheat flour to the liquidish mix of juice and the nuts. I could not use a cake mixer to fluff it up because of the nuts. I hence mixed it using my hands. I added a little extra (carrot+orange mix) juice because the flour and the liquid did not seem to mix well. After i mixed in the end it was a little more softer and liquidier than the chapathi dough if u understand what i mean. I could use a big spoon and put it on the cake tray. I have a samsung MW+convection oven. I baked it at 190C for 40 mins and then left it to cool. My tooth pick came out clean when inserted. After 1 hr, the cake was not a pain to get it out as i use a butter paper, but it was not so fluffy in some parts inside the cake. The cake was sticking to the teeth and hands πŸ™ May be my consistency was not right. I kept baking it for 10 more mins 2 more times and it was much better, but i did not like all this trial attempts. To make things worst, i kept the pieces in the fridge and after a day it was all wet from the condensation..not sure why.

          Can you tell me what can make things better and where i could have gone wrong. How do i know if the consistency is ok ? Can uou send me a picture of the batter when u pour this on a cake tray please ? I am very passionate to bake, but my skills are very crude.

          • Hi Smitha, I’m sorry that you didn’t get the cake right. Don’t lose your passion because of one failed experiment. I still mess up more than you think even after 3 years. It all comes from practice and patience. Now coming to this cake recipe; this one will not be fluffy. It’s a dense, moist cake because it has so much ingredients going in. With dates, raisins, whole wheat flour you cannot expect a fluffy cake. I don’t have experience in baking in a mw convection oven, so I’m not sure if this would anyway affect the outcome of the cake. Have you tried any other recipe in that oven and how was the result? Maybe your oven needs more time for things to bake. The batter of this cake was pretty thick unlike the other cake batters which are more “liquidy”.

        • Wow..I think i tried a banana nut muffin from your site. It was pretty ok. May be if you can tell me a recipe for this cake along with some butter and curd and all that eggless cake stuff..may be it will look better. At this time, i might be satisfied with baking a great cake. Once i am good at that, will try the low cal cake. Thanks again for keeping up my spirits . Can you compare the consistency of the dough with the chapati dough and tell me if it should be like that for this cake?

  26. I found it fascinating. I just started baking, I am not too good at it but I really am looking forward to trying your recipe. Thanks.

  27. the consistency of the cake is fabulous~ i actually made cupcakes instead!! but i think without the frosting it tastes more like a bran muffin then carrot cake. i think the next time i make these i will add more allspice and cinnamon for more flavor~ i did add about a 2 tsp. of agave nectar…and i think next time i’ll even add more i also had to added some pineapple juice to get the consistency of a cake batter because it was a little dry. but the flavor was really good!! i WILL make these again!! thanks!

    • Thanks for trying the recipe. Yes I too found that the batter was a bit dry and added some extra juice, like I have mentioned in the Notes. Could you please rate the recipe?

  28. Can I leave dates and all spice? As I don’t have them in my pantry right now and I want to make cake now?
    Thanks in advance

  29. Hi,
    Ever since I tried out your apple cocoa cake and that came out well, have been wanting to try this out. I just baked it today and after reading all the reviews and being a sweet toothed person, cheated a little and added 3 teaspoons of sugar in the date mixture. The cake came out moist and yummy! Thanks once again for your great recipes.

  30. Hi Madhuram,
    Nice to see you back with amazing recipes. I tried this Carrot Cake recipe last weekend. The texture was good, but I felt it was less sweet than I would have liked it to be. Maybe I will add more dates / raisins next time. Also, I didnt have Walnuts and substitued it with Cashews. And, the liquids turned out to be too less and so I added much more water than specified. But overall, we liked the “healthy” cake. Thanks…


    • Vijaya, I think the sweetness and consistency of the batter depends upon the dates we use. Mine too was quite thick. Regarding the sweetness, we as a family have reduced our sugar/salt/spice levels. So it can be us also.

  31. Hi madhuram
    What kind of wheat did you use to make the flour?. I saw two types in the grocery store. – hard winter wheat and soft wheat -and was not sure which to buy.

  32. I made this last night. The taste was good. But the cake was very dry. I also had to double the juice quantity because while mixing I felt the cake mix was getting very thick and needed little more liquid mix. Not sure what went wrong.

  33. Hi madhu,
    i want to bake this cake for my son who is turning 4 next week. Apparently he is on a gluten free, dairy free, sugar free, nuts free and eggless foods. I want to know what flour to substitute for whole wheat flour. I shall omit the nuts. Your quick response is appreciated. Thanks.

  34. Dear Madhuram

    Hi, I would like to try this recipe. I was just wondering if I use
    self-raising wholewheat flour, then how much baking soda and baking
    powder do I need to add?

    Thank you


    • I haven’t tried substituting self rising flour for regular flour. I would suggest using just 2 cups of the self rising whole wheat flour and omit the baking soda, baking powder and salt in the recipe. See if it works and please let me know the result.

  35. hi
    i am planning to try baking this cake today – new year day – can u pls tell me what can i substitute for all spice powder or , if i want to make that powder at home what all sd i use .thank you .
    happy baking !
    happy new year !

  36. This looks delicious! My husband is not a big fan of sweets, and I am trying to stay away from excess oil. My carrot cake recipe is full of oil. I’m going to have to try this soon! In the mean time, I’m going to share it with my blog readers. πŸ™‚

  37. AWESOME Madhu.I think we can also try this with beets as well. Thgh I do not know how the beets -dates combo will turn out ? Love the way the cake is prepared. Dates are perfect natural sweetners.

    All the BEST to You with the 3 kids. :). I am POSITIVE that you will manage well. Do TAKE CARE of Yourself as well.

  38. The cake looks and sounds very healthy with wholewheat flour in it.
    Veggies, fat & sugar free, fruits and nuts are the bonus πŸ™‚

  39. Hello Madhu, I am a strict vegetarian yet love baking. Love your website. Seems to be a direct response to my needs. πŸ™‚ I am going to try the carrot cake today. My husband loves it. Do you think I could use aluminium foil instead of parchment paper? I have that handy and dont need to run to the store to get parchment paper. Thanks again!

    • Thanks Rama. I wouldn’t suggest using aluminum foil. You can simply grease the pan with enough oil/butter and sprinkle some flour. That should be good enough, but you will have to wait a bit longer to remove the cake.


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