RECIPE CATEGORY: DESSERT / BRUNCH
DIET: VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE
SERVINGS: 8 SLICES
PREP TIME: 15 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 50 MINUTES

INGREDIENTS FOR HEALTHY VEGAN CARROT CAKE

DRY INGREDIENTS

• 1 CUP OAT FLOUR
• ½ CUP ALMOND FLOUR (OR MORE OAT FLOUR FOR NUT-FREE)
• ¼ CUP VANILLA OR UNFLAVORED PLANT PROTEIN POWDER (OPTIONAL, FOR HIGH PROTEIN)
• 1 TEASPOON BAKING POWDER
• ½ TEASPOON BAKING SODA
• 1 TEASPOON CINNAMON
• ¼ TEASPOON NUTMEG
• PINCH OF SALT

WET INGREDIENTS

• 1 CUP FINELY GRATED CARROTS
• ½ CUP UNSWEETENED APPLESAUCE
• ¼ CUP MAPLE SYRUP OR DATE SYRUP
• ¼ CUP ALMOND BUTTER (OR PEANUT BUTTER)
• 1 TEASPOON VANILLA EXTRACT
• 1 TABLESPOON APPLE CIDER VINEGAR

MANGO CRUNCH TOPPING

• ½ CUP SUPER MUNCHIES MANGO CHIPS, LIGHTLY CRUSHED

OPTIONAL CREAMY TOPPING (NO SUGAR)

• ½ CUP THICK COCONUT YOGURT OR CASHEW CREAM
• 1–2 TABLESPOONS MAPLE SYRUP (OPTIONAL)
• DASH VANILLA

INSTRUCTIONS

STEP 1 – PREHEAT AND PREPARE

PREHEAT OVEN TO 180°C (350°F). LINE OR GREASE A SMALL CAKE PAN.

STEP 2 – MIX DRY INGREDIENTS

IN A BOWL, WHISK TOGETHER OAT FLOUR, ALMOND FLOUR, PROTEIN POWDER (IF USING), BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG, AND SALT.

STEP 3 – MIX WET INGREDIENTS

IN ANOTHER BOWL, COMBINE GRATED CARROTS, APPLESAUCE, MAPLE SYRUP, ALMOND BUTTER, VANILLA, AND APPLE CIDER VINEGAR.

STEP 4 – COMBINE BATTER

ADD WET INGREDIENTS TO DRY AND MIX GENTLY UNTIL JUST COMBINED. DO NOT OVERMIX.

STEP 5 – BAKE

POUR BATTER INTO THE PAN AND SMOOTH THE TOP. BAKE FOR 30–35 MINUTES UNTIL A TOOTHPICK COMES OUT CLEAN.

STEP 6 – COOL AND FINISH

LET THE CAKE COOL COMPLETELY. SPREAD YOGURT TOPPING IF USING, THEN SPRINKLE CRUSHED MANGO CHIPS ON TOP FOR A LIGHT CRUNCH.

NUTRITION & PROTEIN (APPROX.)

WITHOUT PROTEIN POWDER (PER SLICE)

• CALORIES: ~160–180 KCAL
• PROTEIN: ~4–5 G
• CARBOHYDRATES: ~18–22 G
• FATS: ~7–9 G

WHOLE CAKE:

• CALORIES: ~1300–1450 KCAL
• PROTEIN: ~32–36 G

WITH PROTEIN POWDER (PER SLICE)

• CALORIES: ~180–210 KCAL
• PROTEIN: ~7–8 G
• CARBOHYDRATES: ~18–22 G
• FATS: ~7–9 G

WHOLE CAKE:

• CALORIES: ~1450–1650 KCAL
• PROTEIN: ~55–60 G

 NOTES

• PROTEIN VARIES DEPENDING ON TYPE OF PROTEIN POWDER USED
• FATS MAINLY COME FROM ALMOND FLOUR + NUT BUTTER
• CARBS ARE FROM OAT FLOUR + NATURAL SWEETENERS
• THESE ARE REALISTIC HOME-KITCHEN ESTIMATES, NOT LAB VALUES