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 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


  • 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