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!
Sewvegan
Making for Plantsgiving Day! Thank you SEW much!
R
Emma
I subscribe!
Renee
This looks amazing! any thoughts on what other flour can be used to make it gluten-free?
thanks
Beth E.
I will try this with AP GF flour.
Jackie
How did it do with the gf flour? I was hoping to try today.
Charlotte
This looks so good!!
Michelle
I can’t wait to try this! And would be thrilled to win the cookbook and try all the recipes!
Danielle
This looks delicious, and beautiful. I love cranberries in baked goods, so it’s right up my alley!
Barbara
Scouring your site for Thanksgiving. So many great looking recipes!
Iris
This cake looks fabulous. I think I will try it without the frosting. I love your recipes, Susan. Thank You. Best for the Holidays.
Cheri Varvil
I receive your newsletter and always enjoy it. I would love to have a copy of the Holiday Vegan Kitchen cookbook.
Kelsey
I follow you on facebook!
kate s.
This looks absolutely gorgeous!!!! my mom would love this for christmas.
Marianne
Just in time for the holidays and looks delicious! I will make with gluten free flour and see how it comes out.
Thank you!
Sue Gilmore
I subscribe to your newsletter and follow you on Facebook. This recipe looks amazing and I would so love to have this book. If I don’t win, I’m definitely ordering it! Thanks so much, Susan!
Tracie Vincent
Does this have to be refrigerated? Looks amazing!
Thanks!
Susan Voisin
It’ll keep for a day, but any longer than that, I would refrigerate it.
Angie
Looks delicious!
Barbara
I’ve finally started learning that treats don’t have to be fatty, sugary indulgences outside my normal healthy living, that they can be a healthy part of life. Thank you for that! Looking forward to trying this beautiful cake!
Wendy
I would LOVE to win a copy of your cookbook! I can’t wait to make this cake. Thank you.
Keri
Looks delicious as always. I’ve followed for years, and currently receive your newsletter and follow on Instagram 💙
Julee
Happy Thanksgiving!
Jermisha
I would love to win a copy of this cookbook. It is perfect for the holidays coming up and everyday use!
Jacqueline Bethea
do you think i could sub in date sugar for the granulated sugar? also, is there a recipe for vegan cream cheese or another sub for it? thanks
Amy Marie Smitherman
Would this work with frozen cranberries?
Susan Voisin
It should, but I haven’t tried it.
Lynndel F
I’m excited to try the cranberry carrot cake. I hope I win the book too. I love trying new recipes. Thank you
Sandy Davis
Love your recipes Susan. Thank you so much for all you do!
Naomi
Wow! Love all the options and can’t waot to try this cake!
Sara D
This sounds like a great holiday dessert, delicious but not too sweet or heavy! I’d like to try it with a gluten-free flour blend
Catie Kniess
Susan, been following you for years. My first and favorite was your “Dirty Little Secret” Soup. Thanks for all you do.
Barbara
I appreciate all your recipes and blog posts. It seems you were one of the first to cook this way, and paved the way for many more. I’m gluten intolerant, so this recipe won’t work for me, but I love that the majority of your recipes still do work for me. Thanks!
Patricia Giannelia
I live in Canada, so that disqualifies me, but if you ever lift the restriction, please consider me for one of your gifts!
Another suggestion for a simple icing is an icing sugar glaze/drizzle, either with lemon or orange or plain.
Patricia Giannelia
p.s. – another suggestion for flour – I use oat flour in much of my baking. We don’t have a gluten issue in our household, but it is another whole grain flour, and much lighter and smoother than whole wheat. It also makes it gluten free for some (some of my gluten-free friends tell me that even oats give them grief….)
Louisa Dell'Amico
I recently asked a bakery if they used fresh cranberries in their cranberry-nut muffins, and they said they use craisins (dried cranberries) which made sense to me because I would think fresh cranberries would collapse and release their juices when baked in a cake? I also thought they’d be super sour! How do the fresh cranberries in the cake taste, and did they create liquid pockets?
Coincidentally, (before getting your e-mail this afternoon), I shared a link to your Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms on my FB page this morning along with a couple of my own tweaks. I made your loaf for “A Taste of Compassion” sponsored by Transition Framingham (MA) last weekend, and it was a huge HIT!! They planned the event a couple weeks ahead of Thanksgiving to give people cooking ideas that don’t involve turkey or other animal-based foods.
I went to your FB page and didn’t realize I had already “Liked” it – it must’ve been a long time ago. I haven’t been to your website in a while, but the mushroom seitan roast and meatless loaf look very tempting, and I just walked in with an aluminum foil pan with a rim around the entire perimeter so next time I can cover the pan with aluminum tightly! (Did I mention “tightly?” ;^)
Susan Voisin
The cranberries have a chance to release their juices after they’re chopped and mixed with sugar. They provide a good bit of the moisture in the recipe. I could see them being problematic if they were whole, but chopped up like this, they work great. They’re tangy but not tart.
I’m thrilled to hear that my stuffed seitan was put to such good use. Thanks for letting me know! 😀
Christine Ringer
Beautiful cake! You’re recipes look incredible! Can’t wait to try the ribs!
Lani
Love your blog and follow your recipes already! LOVE that I can count on you to help me with my food choices by supplying me with recipes I can count on.
Janet
Love you’re recipes! Hope to win!
Scott Burgett
Excellent photo styling!
Christine
Been a follower on your FB page Susan 🙂. Fingers crossed 🙏.
Tricia Schierman
Was just looking for a recipe to make something for my elderly neighbor and got your newsletter! Perfect timing, this cranberry carrot cake will be perfect. I have subscribed to your newsletter and blog since we changed our eating lifestyle about 10 years ago and more recently started following on facebook. I would love to win a cookbook, thank you Susan for the opportunity and for all the great tips and recipes. You are my “go-to” site when I’m looking for something to make! Sorry, I can’t rate the recipe until I try it – but I’m sure it’s another 5*!
Diane
This sounds like another winner of a recipe from Fat Free Vegan. I will try it this weekend!
Ruchama Burrell
I already own a copy of this wonderful cookbook. Truly a must have for any vegan. The challah made with pureed squash instead of egg is worth the price of the book. In fact, I wore my first copy out and bought a second one. There are menus and recipes for Jewish as well as Secular and Christian holidays. If you don’t win one, treat yourself and buy a copy.
Jacqui
I already am a subscriber, follow you on instagram and facebook. Please enter me in the giveaway. I’m so glad that you get to spend Thanksgiving with E. I can’t believe she’s been in college 3 years already.