Carrot Cake

Prev Next

If we were a type of cake, we'd like to think we're this multi-faceted Carrot Cake with carrots, walnuts, raisins, and the loveliest orange glaze. Spring baking starts now!


Servings: 1 loaf

Cook Time: 45 minutes 

Prep Time: 25 minutes 

Total Time: 70 minutes 



For the loaf: 

  • 2 tablespoons ground flax seed 
  • 6 tablespoons water 
  • ⅓ cup granulated sugar 
  • ¼ cup light brown sugar, packed 
  • ⅓ cup melted coconut oil 
  • ½ cup applesauce, room temperature 
  • 1 teaspoon vanilla extract 
  • ½ cup Califia Farms Zero Sugar Oatmilk, room temperature 
  • 2 cups all purpose flour  
  • 1 ¼ teaspoons baking powder 
  • ½ teaspoon baking soda 
  • 1 ½ teaspoons ground cinnamon 
  • ½ teaspoon ground nutmeg 
  • ¾ teaspoon kosher salt 
  • 1 ½ cup shredded carrots 
  • ½ cup raisins 
  • ½ cup chopped walnuts, plus extra for garnish  

For the orange glaze: 

  • 1 ½ cup powdered sugar 
  • 3 tablespoons orange juice 



  1. Heat oven to 350°F. Lightly grease a 9x5” loaf pan, and set aside. 
  2. To a small bowl, mix the flax seeds and water and set aside to thicken, about 5 minutes.
  3. To a large bowl, add both sugars, flax egg mixture, coconut oil, applesauce, and Zero Sugar Oatmilk. Whisk to combine.  
  4. To the same bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and whisk until just combined. 
  5. Add the carrots, raisins, and the walnuts to the batter. Using a spatula, fold everything together just a few times, then pour into the prepared loaf pan.  
  6. Place into the oven and bake for 45-50 minutes, or until golden brown and cooked through. Set the cake aside to cool completely in the pan.
  7. For the glaze: Add the powdered sugar and orange juice to a medium bowl, and mix until a thick, yet pourable glaze forms. Add a little extra orange juice if the glaze seems too thick. 
  8. Pour the glaze over the cooled loaf and garnish with some chopped walnuts.  
  9. Cut into slices and enjoy!