Cranberries add a tangy, fresh flavor while carrots provide sweetness in this colorful, vegan Cranberry-Carrot Cake. Perfect for Thanksgiving or Christmas.
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.
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:
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.
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.
Sorry—The contest ended at midnight EST, Monday, Nov. 20, and the winners are announced above. Thanks to all who participated.
Cranberry-Carrot Cake
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
- 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.
- Preheat oven to 350F.
- In a large mixing bowl, combine the flour, flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly.
- 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.
- 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.
- If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly.
- 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.
- (If you don't wish to use the frosting, you can sprinkle the top with confectioners sugar or just serve it plain.)
- Sprinkle evenly with the optional walnuts, then cut into wedges to serve.
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
Nutritional info is approximate.
Please pin and share:
If you’re looking for more dishes to fill out your holiday menu, please check out my Thanksgiving Recipes.
Enjoy!
Stacie Miller
November 19, 2017 at 5:21 pmThis looks fantastic! I will be trying this one out.
Jane McCarry
November 19, 2017 at 5:58 pmThis 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.
Sondry Behn
November 19, 2017 at 6:11 pmI already subscript to your newsletter.
Caroline Brost
November 19, 2017 at 6:36 pmThis looks like something my husband would love! I can’t wait to try it.
Pat
November 19, 2017 at 7:12 pmThis 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!
Clarice Hausch
November 19, 2017 at 8:00 pmThank 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.
Vick
November 19, 2017 at 8:21 pmHi, the cake sounds and looks yummy! Do you know how i could successfully make it gluten free?
Thanks
Lee
November 19, 2017 at 10:00 pmMy roommate has recently gone vegan and I am so excited to keep trying my hand at recipes for both of us!
Karle
November 19, 2017 at 10:10 pmI 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.
Marcella Hamilton
November 20, 2017 at 12:26 amLooks gorgeous and delicious! Here’s hoping to win a copy of the cookbook by Nava Atlas. Best regards, Marcella Hamilton
Carla
November 20, 2017 at 5:05 amI 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.
Lisa
November 21, 2017 at 8:47 amI’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.
Susan Voisin
November 21, 2017 at 10:26 amIt will keep but it will become more moist the longer you keep it. If you plan to use powdered sugar, don’t sprinkle it on until you’re serving it.
Lisa
November 21, 2017 at 10:40 amThank you!
moonwatcher
November 21, 2017 at 2:43 pmHi 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
Susan Voisin
November 21, 2017 at 2:56 pmMaria, 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.
Elaine
November 23, 2017 at 8:52 pmThis 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.
Tracie Vincent
November 24, 2017 at 12:26 pmHi 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!
Susan Voisin
November 24, 2017 at 5:16 pmI’m so glad to hear it works with gluten free flour!
margo lansel
November 28, 2017 at 11:32 amI 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.
Patricia Giannelia
December 9, 2017 at 4:06 pmHi 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?
Susan Voisin
December 9, 2017 at 5:31 pmTwo 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.)
Pat Waldrip
December 12, 2017 at 1:26 pmI 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!
Allen Wilson
December 13, 2017 at 3:42 pmI 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?
Susan Voisin
December 13, 2017 at 8:11 pmI would use it. Pastry flour makes cakes a little lighter, but you probably won’t notice the difference.
Diego Lopes
December 14, 2017 at 11:44 amWow, looks really cool. I mean, probably tastes cool as well. I’ll take it haha thanks for sharing!
Carla
December 17, 2017 at 2:23 amSusan,
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
Susan Voisin
December 17, 2017 at 8:51 amI think that would be fine, and you shouldn’t have to change anything else. Let me know how it comes out. 😀
Lisa Huff
December 18, 2017 at 5:32 pmSuch a great idea, yum!
gsutiger
January 4, 2018 at 2:10 pmThis cake is prettier then it taste. Was very dense – not good.
Sharon
January 28, 2018 at 1:02 pmWhy 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
Tony Abs
May 1, 2018 at 3:38 pmYummy i dont think 6 pieces would mess up my diet ok at least 2
Pragya
May 15, 2018 at 9:56 amLove this recipe. Thanks for sharing.
Sandra
September 17, 2018 at 1:16 pmHi 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
Blanster
December 26, 2018 at 9:09 amI LOVE THIS CAKE!!!! I’ve made it at least four times and am snacking on it for breakfast this morning. The carrot pieces almost make it taste like nuts which seem decadent. I put a simple icing on mine and put walnut pieces on the top. This is one of my favorite recipes out there. Thank you so much!!
Blanster
January 2, 2019 at 4:38 pmFor some reason I can’t rate this on my laptop, but I rate it five stars! I’ve already commented about how much I love this cake. I recently shared the recipe with a friend who made it and she and her guests loved it too.
I made it again today and made an orange icing with some orange zest and orange juice. It’s the perfect topping for this delicious cake!
Aimee B.
February 22, 2019 at 3:16 pmFor some reason it isn’t allowing me to rate this, but I give it 5 stars. This is amazing and so beautiful! I made it with vanilla soy milk and left out the optional nuts and frosting. It really doesn’t need either. My husband is diabetic and on a very low fat plant based diet. Treats are generally few and far between. He truly enjoyed this! Thank you. 🙂
nixter
November 15, 2019 at 2:55 pmcan i use frozen cranberries? i cant have refiend sugar what can i use instead ? i dont have a sweet tooth at all
Kim
November 22, 2019 at 3:46 pmSusan delivers again!!!!! Woohoo! I love that it isn’t super sweet and full of fiber 🙂 Susan makes it such a pleasure to be Vegan
Susan Voisin
November 22, 2019 at 10:01 pmAwwwww, thanks, Kim!