Healthy Vegan Carrot Cake Snacking Cake got an “outstanding” and “wow this is good” from the parents because it’s just THAT good.
you absolutely need to find out for yourself just how flippin’ amazing Healthy Vegan Carrot Cake Snacking Cake is. we’re talking such minimal ingredients in here but flavors that are elevated.
thanks to fresh cardamom, cinnamon, vanilla extract and coconut sugar, this version of carrot cake is winning in the flavor department. it’s so perfect for springtime too and yayay that’s coming up!
did i mention that Healthy Vegan Carrot Cake Snacking Cake is secretly healthy?! it’s fudgy, dense and hearty texture is the perfect compliment to the bold flavors.
as far as the topping goes, you can use plain and unsweetened cream cheese like i did, OR, to make the cake more indulgent, use vanilla frosting.
if you want the cake as a snacking or breakfast option, you can always just leave the cake plain too! nut butter is an excellent compliment though.
Healthy Vegan Carrot Cake Snacking Cake is not too sweet, so just bear that in mind if you’re looking for something that feels more like a dessert!
so what do you need for Healthy Vegan Carrot Cake Snacking Cake?!
- oat flour
- almond flour
- vegan greek yogurt (kite hill)
- baking powder
- grated carrots
- dairy free milk
- mashed banana
- almond butter
- coconut sugar
- vanilla extract
- vegan cream cheese or frosting
with the warmer weather coming, this is just such a fun cake that everyone will love.
make this on a sunday to have on hand for snacking during the week. also, you could make Healthy Vegan Carrot Cake Snacking Cake for a celebration. dress it up with frosting and it will be a showstopper.
grating carrots is SO NOT FUN, right?! ok, so here is a pro tip! instead of grating carrots by hand, add them to the food processor and blend on high!
this will create this wonderful grated consistency but ya know, without you having to do all of that work! such a great kitchen hack if you ask me.
this gem is perfect for storing in the fridge or the freezer, just make sure you warm it up!
the cake will become even more dense after a day or so in the fridge, which i love, but it’s up to you depending on which texture you prefer.
if you love Healthy Vegan Carrot Cake Snacking Cake, try these other recipes from my blog!
Vegan and Gluten-Free Banana Cookie Cake
Vegan Chocolate Chip Cookies Stuffed with Caramel
Epic Vegan and Gluten-Free Chocolate Chips Cookies
Semi-Homemade Vegan and GF Cookies and Cream Cake
Vegan Pumpkin Chocolate Chip Cookie Skillet
Fudgy Vegan Sweet Potato Cookie Skillet
Homemade Vegan Protein Cookie Cereal
Vegan and Gluten Free Levain Cookies
Vegan S’mores Chocolate Chip Cookie Cups
Vegan Sweet and Salty Brownie Cookies
Giant Vegan S’mores Chocolate Chip Cookie
are you going to make Healthy Vegan Carrot Cake Snacking Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthier Vegan Carrot CakeCourse: Cakes, DessertsDifficulty: Easy
6 servings if the pieces are larger. mine were on the smaller side!
1 and 3/4 cups gluten free oat flour
1 cup almond flour
1 tsp baking powder
1/2 cup coconut sugar
1/2 tbsp cinnamon
1/4 tsp cardamom
1/3 cup runny almond butter
1/2 cup dairy free milk
1/2 cup mashed overripe banana
1 cup grated carrots
1/2 tbsp vanilla extract
1/3 cup vegan greek yogurt
1/2 cup chopped walnuts
1/2 cup raisins
- vegan cream cheese or frosting for topping
- pre heat the oven to 350 degrees.
- cut the carrots into smaller pieces and add the carrots to a food processor. blend on high until a finely grated texture forms.
- in a large mixing bowl, add the wet ingredients and then add the dry ones. then, mix in the carrots, raisins and walnuts until a thick batter forms.
- place the batter in a parchment lined 8 x 8 baking tray and bake for 35 minutes. allow the cake to cool down completely for at least 30-40 minutes. this is important so it sets and holds it’s shape when you cut into the cake.
- add vegan cream cheese or frosting to the top if you want, cut into pieces and store in an airtight container in the fridge or freezer.
This looks so good! Can’t wait to make it. Is there a frosting recipe or a frosting you’d recommend?
hi! simple mills is great!