Vegan, Gluten Free Carrot Cake - The Wellness Kitchenista

Vegan, Gluten Free Carrot Cake

This carrot cake is made from FOOD SCRAPS! 🎂☕

A few days prior to making this recipe, I made almond milk and had a bowl full of almond “pulp” left over. So… I used it to bake a cake! This is a great reminder of how creative AND sustainable YOU CAN BE when you put your mind to it! Sometimes a quick google search can help, too! 😉

Ingredients:

3 cups almond pulp (left over from almond milk! Can swap in Lamond flour if you have that on hand)
2 cups carrots, shredded
2 eggs
1 cup almond milk
1/2 cup coconut oil, melted
2 tbsp cinnamon
2 tbsp black strap molasses
2 tsp baking powder
1 tsp ground clove
1 tsp nutmeg
1 tsp vanilla
1/2 tsp pink salt

Instructions:

In a large bowl, mix together milk, eggs, oil, vanilla, molasses, and.
In a separate bowl, mix other ingredients together.
Slowly incorporate dry ingredients into the wet mixture.
Add to two oiled pie plates or 8×8 glass dishes.
Bake at 350F for 35 minutes or until center is springy and toothpick comes out clean.
Cool completely.

Vegan Cream Cheese Icing:

In a food processor, combine 2 8-oz blocks of cream cheese, 2 cups of stevia confectioners sugar, 1/2 tsp vanilla, and 1 tbsp Mooala until creamy.
Spread onto cooled cake.
Eat!

Follow, share, and like us on Social Media!

Shop the Recipe Now