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! 😉


  • 3 cups almond pulp (left over from almond milk! Can swap in Lamond flour if you have that on hand)
  • 2 cups shredded, carrots (chopped into small pieces)
  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup melted coconut oil
  • 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


  • In a large bowl, mix milk, eggs, oil, vanilla, molasses, spices together.
  • In separate bowl, mix other ingredients together.
  • Incorporate dry little by little 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.

Vegan Cream Cheese Icing:

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

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