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slice of cake with a fork next to it

Vegan Carrot and Cardamom Cake

  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 16 servings 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Cake


This vegan carrot and cardamom cake is a wonderful and richly flavored dessert.  Moist, and delicate with a crunch from shelled pistachios.


  • 1/2 cup unsweetended applesauce 
  • 2 medium carrots, about 1 cup
  • 1 cup canola oil
  • 1/2 cup dry roasted pistachios, shelled and halved
  • 1 cup dark brown sugar, packed 
  • ¾ cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon Kosher salt 
  • 1 1/2 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, add canola oil, brown sugar and regular sugar and combine with spatula. 
  3. Add apple sauce and combine. 
  4. Add sifted flour, cardamom, cinnamon, baking powder and salt and combine.
  5. Add grated carrots and pistachios and cobmine. 
  6. Pour batter into a lined 9 x 5 baking loaf and bake for 55-70 minutes until cooked through the center. 
  7. Let cool completely before slicing and serving. 


  1. Store in an airtight container in the fridge for up to 2 weeks. 
  2. Taste your pistachios before adding them to the batter to ensure they are crunchy and not rancid

Keywords: Vegan, baking, carrot cake, cardamom, eggless