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!
Poppy
I’ll bet that would be great with an orange icing or glaze too.
Angelic Rodgers
How gorgeous! And, it is nice to know it can be dressed up or down.
Rebecca
I’ve been following you on all social media for a long time so I hope I can be entered to win this prize. Love your recipes and appreciate what you do very much.
Susan Voisin
Rebecca, be sure to use the giveaway form and select the option to leave a comment (which you’ve already done). That way you’ll be entered to win. You can also select the option to visit my Facebook page, which will give you a second entry (you don’t have to Like it, just visit). Thank you for following me everywhere!
michele
I already subscribe to your newsletter
Rachel
This looks delicious! I still have cranberries in my freezer from last season, so I might have to make this before thanksgiving!
Betsy
What a nice giveaway! I love cranberry bread so I’ll definitely try this recipe with your modifications. I already follow on FB and get your newsletter but I just started to follow you on Instagram. Thanks for the chance to win the Holiday Cookbook.
Christine
Beautiful cake!
Courtney
I subscribe to your newsletter:)
Kary
I can’t wait to make this! It looks so good!
Dianne
I can’t do aquafaba. What can I replace it with? Flax egg?
Susan Voisin
I’d use vegan milk because the recipe already contains flax. You could also try it without because I’m not sure it’s really necessary.
Kathleen Carpenter
I receive your newsletter and like you on Facebook. Would love to be included in your lottery. I will definitely be trying this cake recipe for Thanksgiving. It will be my birthday cake using gluten free flour and a substitute for the maple syrup. Can’t wait to try it.
Gina Parmenter
I’ve never thought of cranberries and carrots together but that looks wonderful. Can’t wait to try it!
Susan M.
Thank you SO much for sharing this! Can’t wait to try it!!!
Laura
I already subscribe to your blog and would love to enter the giveaway contest! Thanks.
Susan M.
I already subscribe to your email newsletter. Thanks for the opportunity to win the cook book!
Sheila
I follow you on Facebook and enjoy your recipes, especially your cornbread dressing and sweet potato casserole at Thanksgiving! This cake looks delicious and pretty for a holiday dessert to go with them!
Jennifer Skye
I’m already subscribed and following you everywhere, and I would love to win that book!
Lisa A
I can’t wait to try this!
Amanda Solnit
I already follow you on Facebook and get your newsletter. I love your healthy and easy recipies. This cake looks beautiful and delicious.
moonwatcher
Hi Susan,
That’s such a gorgeous book–wonderful that it’s now available in paperback! I love your idea of using aqua faba in the cake–I think I might try that. Both versions are beautiful and yummy. Thanks to you and Nava! xoxo
Susie
I want to give you a big hug for all the wonderful recipes that you have shared over the years past. And yes, I would also love a copy of Nava’s book too!
Mary Pomerantz
This looks yummy! Thanks for posting. Can’t wait to get a look at Nava’s new cookbook. I follow you on Facebook and get your newsletter.
Denise Grayson
Yum!! Trying this for gathering Sunday!
Karen Herbert
looks delish, will just have to look for fresh cranberries!
Jacquie Z
Wow, looks amazing. I already follow you.
Amanda
I already planned my Thanksgiving menu, but I am definitely adding this to the Christmas feast!!
Janet
This recipe looks delicious! I’d LOVE ❤️ to be entered to win that cookbook! I have her book, Wild About Greens, and it’s beautiful! I subscribe to your newsletter and follow you on Instagram, but have no desire to be a Facebooker!
werner
Hi Susan, Would love to be a lucky winner and completed the entry form. I follow you: chickpea31 on IG, Brooke Weaver on FB, werner on blog comments (it’s complicated ha-ha). Found you right when I started WFPB-no oil diet nearly 8 years ago. Learned everything from you, such a fantastic resource, great ideas recipes and techniques. I am SO grateful for all you do. Sending peace and best wishes to you and your family this holiday season.
karlyn rombalski
sounds super good. will try for Thanksgiving Day. ThankU!
Butterflygal
I am not waiting for Christmas to make this recipe! I’ll definitely be offering it at our Thanksgiving dinner. I’m wondering if I could make it as muffins…
Liese
Looks fabulous and perfect for Thanksgiving. Do you have any particular gluten-free flour (or flour mix) you would recommend for this recipe? Thank you.
Josiane
That cake looks absolutely fabulous! And I agree with you: it seems absolutely perfect without any topping; that’s totally my kind of cake! I’m looking forward to giving it a try. Thank you for choosing to share this recipe – and for offering us a chance to win one of your copies of the book. If this cake recipe is any indication, the whole book must be pretty great and would get a lot of use in my kitchen.
Barbara Holm
Thanks! Looks delicious!
Laura
Omgosh does this look good!! I’m such a lazy cook I hardly ever make desserts ( plus the calories!!) I already receive your blog posts, follow you on fb but not on instagram so I’ll do that as well. FYI you were my 1st recipe source when I started wfpb no oil. Thanks for all your recipes!!!
Krista Bowers
This looks delicious! I’m with you, though…it looks better to me without the frosting, would be a great breakfast cake. Can’t wait to try it!
Please enter me in the drawing for the fabulous-looking book. I already follow your blog, so please credit me with that, as well.
Thanks!
Mary
I already subscribe to your newsletter and enjoy the recipes you have for the holiday .love your presentation of the cranberry carrot cake. Will try it and share it to the wellness class that I conduct.
Linda Frasier
The cake sounds yummy and even my non-vegan family would enjoy it. The cookbook is enticing,
Threads
This looks like a great book! Thank you for this chance to win it!a
Carrie
Looks super yummy! I’m going to try this out this weekend for our Friendsgiving gathering. Thank you!!
Ribin m
I am just waking up to this amazing recipe. Cranberries and carrots for a cake sound delish. Would you be able to share how much oil was used in the original recipe? Did you just swap out the aquqfaba for the oil?
This is a definite recipe for mc to make. Local carrorts right now are the best.
What a treat to be able to win a new cookbook
Thanks so much….robin m
Susan Voisin
Yes, the original recipe used 2 tablespoons of oil and I just swapped it out. If you click on Nava’s name in the recipe section, that will take you to her original version.