These little carrot cakes are sooo delicious! Even if you’re not vegan, you need to add these to your to-bake list!

They are the perfect texture; moist with the crunch of the pecans and the chewiness of the sultanas! And the cream cheese topping is thick and sweet – delicious!  And you easily can make them gluten free by using gluten free self raising flour.

Super quick and easy to make, these will be ready in 20 minutes from start to finish.

I used a mini loaf tin for these vegan carrot cakes and it worked perfectly and they look so cute!

Ingredients

*makes 7 mini loaf cakes

💛 Cake sponge

➡️ 160g grated carrot (approximately 2 medium size carrots)
➡️ 35g melted coconut oil
➡️ 150g almond milk
➡️ 85g maple syrup
➡️ 2 tsp ground cinnamon
➡️ 1 tsp baking powder
➡️ 90g almond butter
➡️ Juice of 1 lemon (or orange)
➡️ 215g self raising flour (can use gluten free self raising flour)
➡️ 50g pecans
➡️ 50g sultanas
➡️ 5 tbsp coconut sugar

➡️ Few sprays of frylight coconut oil for the baking tin

💛 Cream cheese frosting

➡️ 200g vegan cream cheese
➡️ 2 tbsp vanilla extract
➡️ 4 tbsp maple syrup
➡️ 3 tbsp sifted icing sugar
➡️ Dusting of cocoa powder

Directions

✅ Pre-heat the oven to 180°c (fan oven)
✅ Spray some oil on your loaf / cake tin
✅ Pop all of the above ingredients except for the pecans and sultanas into a food mixer and blend (I blended until smooth)
✅ Add in the pecans and sultanas and stir by hand
✅ Pour into the baking tin but leave a gap at the top for it to rise slightly
✅ Pop in the oven for 15 mins
✅ Whilst the cakes are in the oven mix all of the cream cheese ingredients except the cocoa powder in a bowl
✅ Take out the cakes once their done and leave to cool
✅ Generously spoon on the cream cheese frosting
✅ Add a dusting of cocoa powder

Take a bite and enjoy!!!!! 😋🤤

With love, Tash ❤

P.S Have you made my Vegan Oreo Cheesecakes yet?

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