FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

Cranberry-Carrot Cake from Vegan Holiday Kitchen

By 204 Comments

Cranberry-Carrot Cake from Vegan Holiday Kitchen

Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper.

To celebrate, I asked Nava if I could post one of her recipes from the book, and she said yes. I’ve also begun giving away some of the copies that the publisher sent me, and I’ll tell you more about that in a moment. For now, let me tell you about this delicious cranberry-carrot cake.

When I first made Nava’s Cranberry-Carrot Cake with Vegan Maple-Cream Cheese Frosting to photograph for the book, I followed her instructions exactly and topped it with the vegan cream cheese frosting and walnuts you see in these first photos. I also used the 2 tablespoons of vegetable oil the recipe called for because when I’m taking photos of someone else’s recipes, I’m obligated to show them exactly as written. The cake and the cream cheese frosting were both delicious, but I knew that the cake was so good that it didn’t really need the frosting–it just looked fancier with it.

Cranberry-Carrot Cake from Vegan Holiday Kitchen

So I decided to try my hand at making the cake without oil and without the frosting, and it was just as delicious (and easier) than the original recipe. I used aquafaba (liquid from canned chickpeas) instead of oil and baked it just a touch longer than the original recipe required. Instead of frosting, I sprinkled the top with powdered sugar.

Let me tell you, though: This cake does not need powdered sugar, either for sweetening or for appearance. The sugar, maple syrup, and carrots give it just enough sweetness, and the top of the cake when it comes out of the oven is a multicolor masterpiece:

Cranberry-Carrot Cake from Vegan Holiday Kitchen

As for the flavor, the carrots are the perfect counterpoint to the cranberries. It’s sweet and tangy and flavorful without being weighed down by oil or cream cheese. My advice is, unless you’re serving it for a fancy occasion, skip the toppings and let the flavor of this cranberry-carrot cake shine through. (Of course, I’m going to give you the instructions for the frosting so you can make it if you decide to.)

Cookbook Giveaway

Now, about that giveaway. Last week I gave my newsletter subscribers a chance to win 2 copies of Vegan Holiday Kitchen. In the end, there were so many entrants that I gave away 3 to lucky winners Jodi, Joanna, and Martha.

Vegan Holiday Kitchen

This time, I want everyone to have a chance to win. I’m going to give away 3 more copies, and you can enter by visiting my page on Facebook, subscribing to my newsletter, following me on Instagram, or simply leaving me a comment if you already do all of those things (or just don’t want to!) 🙂 Each option gives you another chance to win, but…YOU MUST USE THE FORM BELOW TO ENTER (your email address and other information will be kept private). I am sorry but I am unable to mail to addresses outside the continental U.S.

a Rafflecopter giveaway

Sorry—The contest ended at midnight EST, Monday, Nov. 20, and the winners are announced above. Thanks to all who participated.

Cranberry-Carrot Cake from Vegan Holiday Kitchen--No Oil Version

Cranberry-Carrot Cake from Vegan Holiday Kitchen--No Oil Version
4.8 from 43 votes
Print

Cranberry-Carrot Cake

This cake makes a nice change from pumpkin pie for Thanksgiving, and its beautiful colors are perfect for a festive Christmas dessert.  I adapted the recipe from Vegan Holiday Kitchen by Nava Atlas, eliminating the small amount of oil in the original. Use her cream cheese frosting, if you like, or simply sprinkle with confectioners sugar for a very low-fat dessert.
Course Dessert
Cuisine Holiday, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 196 kcal
Author Nava Atlas

Ingredients

  • 8-10 ounces fresh cranberries
  • 1/3 cup natural granulated sugar
  • 1 3/4 cups whole wheat pastry flour (or white whole wheat flour)
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 2 tablespoons aquafaba (liquid from canned or cooked chickpeas) or plant milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • Maple-Cream Cheese frosting optional (see recipe in Notes)
  • 1/3 cup finely chopped walnuts optional
  • confectioners sugar optional

Instructions

  1. Place the cranberries in a food processor fitted with the blade and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well, and set aside.

  2. Preheat oven to 350F.

  3. In a large mixing bowl, combine the flour, flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly.

  4. Make a well in the center and add the applesauce, syrup, aquafaba/plant milk, and vanilla. Stir until the wet and dry ingredients are completely combined, but don’t over mix.

  5. Stir the cranberries and carrots into the batter. Pour into a 9-inch round silicone cake pan. or lightly oiled springform pan (see headnote). Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.

  6. If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly.

  7. Once the cake has cooled to room temperature, release from the pan if you’ve used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip over the sides. Otherwise, leave the cake in the pan and simply frost the top.

  8. (If you don't wish to use the frosting, you can sprinkle the top with confectioners sugar or just serve it plain.)

  9. Sprinkle evenly with the optional walnuts, then cut into wedges to serve.

Recipe Notes

Maple-Cream Cheese Frosting

Nava says, "I love this simple frosting on fruit- or vegetable-based baked goods, especially those containing carrots or pumpkin." Makes about 3/4 cup, enough to frost one average-sized cake

  • 1/2 cup vegan cream cheese
  • 2 to 3 tablespoons maple syrup, to taste
  • 2 tablespoons rice milk or other plain or vanilla vegan milk

Combine the ingredients in a food processor fitted with the metal blade. Process until creamy and smooth. Use a flexible cake spatula to remove from the container. Spread on cakes or cupcakes once they’ve cooled to room temperature.

Nutritional information does not include frosting or walnuts.

Nutrition Facts
Cranberry-Carrot Cake
Amount Per Serving (1 piece, without frosting or walnuts)
Calories 196 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 153mg 6%
Total Carbohydrates 45g 15%
Dietary Fiber 5g 20%
Sugars 21g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Please pin and share:

Cranberries add a tangy, fresh flavor while carrots provide sweetness in this colorful, vegan Cranberry-Carrot Cake. Perfect for Thanksgiving or Christmas.

If you’re looking for more dishes to fill out your holiday menu, please check out my Thanksgiving Recipes.

Enjoy!

Susan

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy

Reader Interactions

Comments

  1. I follow you everywhere Susan! 😉 Facebook, instagram and I receive your newsletter. This cake…wow! Will be a great addition to Thanksgiving.

    Reply

  5. This looks so delicious! The only problem is, now I have to decide between making this or your pumpkin and lemod layered cheesecake. It’s a good problem to have. Thank you!

    Reply

  10. I follow you on IG and via your newsletter and would love to enter the drawing.
    Can’t wait to try this recipe. It looks great!

    Reply

  15. This recipe looks delicious! Great way to celebrate our first plant-based thanksgiving!

    I follow you on FB (as Towanda), and get your newsletter, and now am leaving a comment. 🙂

    Reply

  22. You couldn’t have posted this at a more appropriate time. I’ve been trying to come up with a dessert for thanksgiving brunch, and this is just perfect! Looks so delicious and sounds like very simple to make. Now I want to see the rest of the book!

    Reply

  24. So happy to see a cranberry recipe that call for fresh berries and noto the dried that are usually sweetened and concentrated source of sugars.

    Reply

  25. I’ve been searching all week for ideas for Thanksgiving dessert and I think I found it! This looks delicious! Thanks for sharing the recipe and the giveaway!

    Reply

  26. Perfect timing! I was just looking for a dessert for Thanksgiving.
    Thank you for the recipe and the chance to win the cookbook.

    Shari

    Reply

  27. Looks super tasty! Leaning to adding this to the holiday menu- maybe I can convince the sweet-tooths this is a great substitute rather than some of the more traditonal.

    Reply

  28. I follow you on facebook and also receive your newsletter! You have been an inspiration for meany meals in my family. When you post something new, I can’t wait to try it because I know it’s going to be good! Thanks for all you do! Warm hugs and Happy Thanksgiving!

    Reply

  29. I follow you on Facebook and instagram. My family and I are big fans of your recipes. Would love to win the cookbook!
    This recipe is perfect…cran berries for my husband and carrot cake for me!

    Reply

  31. This looks yummy and I will add it to the many recipes I have made from your blog and Facebook page. The cookbook looks like it will have amazing recipes and I would treasure it if I am a lucky winner. Thanks for sharing all your recipes.

    Reply

  36. Your blog is my go to recipe box. Thank you so much for what you do. I’ll echo the folks who wish you would publish a book, but in the meantime I’ve made my own With a bidet and sheet protectors. Over and over favorites are confetti cornbread, red beans and rice and Dirty little secret soup. I’d love to win the drawing, but in any case keep up the good work!

    Reply

  37. Your blog is my go to recipe box. Thank you so much for what you do. I’ll echo the folks who wish you would publish a book, but in the meantime I’ve made my own With a binder and sheet protectors. Over and over favorites are confetti cornbread, red beans and rice and Dirty little secret soup. I’d love to win the drawing, but in any case keep up the good work!

    Reply

  40. This is an absolutely beautiful cake and it’s vegan! What more could you ask for as a non-traditional way to enjoy cranberries at Thanksgiving.

    Reply

  42. Love all your recipes, Susan. Thank you so much for caring and sharing. Wonderful new about your Thanksgiving visit with your daughter. I bet that will be loads of fun for all of you!!!

    Reply

  45. Thank you for sharing this recipe. I made it last Thanksgiving and even though I didn’t use any oil, it still came out moist and delicious. I bought my cranberries last night!!!

    Reply

  46. We love carrot cake and this looks awesome. I will be preparing this cake for a thanksgiving church dinner. I’m Vegan and I’m always looking for great recipes. Thank You

    Reply

  47. I look forward to making this; it sounds great. But… The carrots are missing from the recipe instructions! How much do you need and when do you add them? I assume they are grated as in other carrot cake recipes I’ve made.

    Reply

  48. Another beautiful recipe! Thanks, Susan! I would love to win one of Nava’s new books. Please place my name in the hat.

    Reply

  51. Love receiving your newsletter, reading your blog, etc! Thanks for delicious, healthy recipes since discovering your site several moons ago! Can’t wait to make this colorful recipe, too.

    Reply

  56. Seven years ago my husband & I decided to switch from vegetarian to vegan for health reasons. I panicked when I realized all my baked goods and many of my other recipes used yogurt in place of oil. Thankfully my internet search found you!!! You have provided me with recipes and tips to convert my favorite meals. After reading the ‘China Study’ because of both you and Maria we are now WFPB. You are always on my list of things I am Grateful for!!! Thank You for another wonderful holiday recipe. I just bought 20 lbs of fresh cranberries and I look forward to sharing Cranberry Carrot Cake with unsuspecting new friends!
    Please enter me into your book giveaway
    Kath Sercu

    Reply

  62. This looks scrumptious. I will have to track down some organic cranberries and give it a try! I am also very interested in the cookbook drawing.

    Thank you for your sharing and Happy Thanksgiving! So happy to hear you will be spending it with your daughter.

    Reply

  65. This recipe looks amazing! I actually prefer my cakes, when I have them, without icing of any kind. Powdered sugar is fine, and it looks so pretty sprinkled on this cake. Thank you Susan and have a wonderful Thanksgiving with D! For sure it will be one that you will remember and talk about for quite some time!

    Reply

  66. Thank you for the cranberry carrot cake recipe. I️ was looking for something seasonal, but heal h go serve for Thanksgiving. Am excited to try it. Just found you for the first time today. Guess it is my luck day. Great recipes ! Thank you.

    Reply

  69. I am glad I found your blog and your other resources on FB. Haven’t looked you up on Twitter. I have used a lot of your recipes and the family has enjoyed them. If you’ll enter me in your contest I would appreciate it, especially if I win a copy.

    Reply

  70. Looks gorgeous and delicious! Here’s hoping to win a copy of the cookbook by Nava Atlas. Best regards, Marcella Hamilton

    Reply

  71. I love the idea of cranberry/carrot as an option to the usual cranberry/orange and it does look beautiful. Although I’m not sure which form I’m supposed to be using.

    Reply

  72. I’d like to make this today (Tuesday) to serve in two days on Thanksgiving. Do you think it would keep? I wouldn’t frost it.

    Reply

  73. Hi Susan–question for you– I am considering using dried cranberries in this cake, since I already have a lot of them. Any suggestions about how you would adjust the sugars in this to do so? I’m going to just wing it when I get around to it, but wouldn’t mind some input. Thanks! xo

    Reply

    • Maria, please don’t do it! Lol The cranberries form a large part of the liquid in the recipe when they mix with the sugar. Without them, there won’t be enough moisture. I’m sure with your baking skills you can fool around with the recipe and add liquid to make it work, and maybe just add sugar to taste, but most people would have better luck just sticking to the recipe.

      Reply

  74. This was delicious. Very moist and flavorful. I chose not to use frosting and added a little pure maple syrup on my piece when I ate it.

    Reply

  75. Hi Susan, I made this for Thanksgiving yesterday, and it is amazing! Easy to make, and I love that is a relatively healthy dessert. My in-laws are gluten-free, so I used Bob’s Red Mill Gluten-free baking flour. Thank you!

    Reply

  76. I love your recipes; they’re easy to use and are delicious! Looking forward to trying this carrot/cranberry cake recipe. Thank you so much for sharing your wonderful creations. Keep up the great work of encouraging more people to eat the healthy way.

    Reply

  77. Hi Susan;

    I tried both the cranberry carrot cake and the Thanksgiving loaf, and while they were tasty, they were both very “wet”, even when I left them in the oven longer. I made each recipe three times, following directions, and no improvement. I have found this to be true with other fat free vegan baking. No one is complaining; everyone enjoys the results, but I would like to see some improvement.

    Any suggestions?

    Reply

    • Two things–since this is happening regularly, I would reduce the liquid in the recipe a little–maybe an eighth. Then increase the temperature about 25 degrees or use convection if your oven has it. Differences in altitude, oven temperature, etc. can cause the results to be moister than mine. But in general, both this recipe and the Thanksgiving loaf are more moist than many of my recipes (compared to, for instance, my Chocolate-Orange Cake or Dreena’s No-fu Loaf.)

      Reply

  78. I am kind of obsessed with this cake! I planned to make it at Thanksgiving, but didn’t get to it. Since I had all the ingredients I made it to take to a work potluck. It really is beautiful with the colorful carrots and cranberries! I think I prefer it without the frosting; it’s just sweet enough. Hubby prefers the frosted version. I will be making this again!

    Reply

  79. I accidentally picked up whole wheat flour instead of whole wheat pastry flour. I have no other flour on hand. Can I use it instead or do I need to wait until I can exchange for pastry flour instead?

    Reply

  81. Susan,

    Do you think I could put the walnuts IN the cake? I don’t plan on using any sort of frosting but love the idea of walnuts, orange and cranberry. Would it need a bit more moisture?

    Thanks and happy holidays!
    Carla

    Reply

  84. Why is it that your recipes and ALL the Forks over Knives have the same 3 1/2 star ratings….seems strange they are all the same.

    I haven’t tried this cranberry cake but will soon. It looks awesome.

    Thanks,
    sharon

    Reply

  87. Hi Susan,

    I’m wondering if there would be a way to reduce the sugar in the cake? Maybe replace the maple syrup with more applesauce? I want to use the icing but don’t want it too sweet.

    Thanks-Sandra

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.