Vegan Carrot Cake Minis


On my college graduation, my friends bought a vegan carrot cake as a surprise to my celebration and ever since, I have wanted to learn how to make it on my own! It was so good ^.^


I remember the one I ate had raisins and nuts but with this recipe, I have omitted the raisins (you can definitely add them in!) In addition, I have added in ginger for extra flavor and spice.


One of my favorite parts about this carrot cake is the whipped frosting, which is dairy-free. It tastes just like cream cheese to me and is made from coconut cream with lemon. I have made dairy-free cream cheese before using cashews or you could use separated coconut milk too for a lighter frosting. Just be sure you use an electric whip rather than the hand whisk!



VEGAN CARROT CAKE MINIS + Frosting




Prep time
Cook time
Total time
The perfect dessert for any occasion with ginger to add some spice. 
Author: 
Cuisine: Vegan, Gluten-Free
Serves: 12
Ingredients
  • 2 cups of gluten free flour 
  • 3 tsp of baking powder
  • 1 tsp baking soda 
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg 
  • 1 tsp salt
  • 1 1/2 cups of grated carrots
  • 1 cup of coconut milk, unsweetened & room temperature
  • 1/2 cup of walnuts, chopped 
  • 1 Tbsp almond extract
  • 1/2 cup coconut oil
  • 1 cup of brown sugar
  • 1 inch of ginger, finely grated
  • 3 Tbsp of milled flaxseeds +  7 Tbsp water, to make a flax egg

   Frosting
  • 1 can of coconut cream, refrigerated for 12 hours
  • 2 Tbsp of powdered sugar (or more, depending on how sweet you want it)
  • 1 small lemon, juiced (and grated for color *optional)
    Instructions
    1. Combine the 3 Tbsp of flaxseeds and 7 Tbsp water to make a flax egg. Set aside.
    2. Now, start with the frosting by separating the coconut cream from the liquid in a medium mixing bowl.
    3. Using a mixer to whip the coconut cream into frosting, add the lemon juice and powdered sugar while mixing.
    4. Place frosting in the fridge to keep cool until it is time to frost.
    5. Preheat oven to 350 degrees and grease the lined 12 muffin pan with non-stick oil spray.
    6. Combine the gluten-free flour, baking powder and soda, cinnamon, nutmeg, walnuts, and salt together in a medium sized mixing bowl. Next, add the grated carrots to the dry mix.
    7. In a large mixing bowl, melt the coconut oil and add the sugar, coconut milk, finely grated ginger, almond extract, and flaxseed together. 
    8. After these wet ingredients are well mixed, combine altogether with the dry ones into the large mixing bowl.
    9. Transfer the mix into the muffin pan and bake for 25-30 minutes, until the tops are golden brown.
    10. Let the cakes cool for about 30 minutes to an hour before frosting and enjoy! 
    Notes
    *You can also substitute the flaxseed with about a 1/2 cup of applesauce!

    When you guys make this and other vegan foods, share your creations by using the hashtag #beunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish.



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