In today’s post I am sharing some super simple to make carrot cake squares that are both vegan and gluten free. Rob’s dad even said it was the best carrot cake he’s had for a long time so I feel pretty good about sharing this recipe of an old favourite for many and something I discovered only in my early twenties. Working at a cafe in London carrot cake quickly became one of my favourite treats and I have no clue why I have never made my own before now. Then it used to be a tall layer cake though with a super sweet frosting but being me I keep it simple when baking for the most part and decided to make some squares instead with a rather different topping.

I make my carrot cake squares with mixed gluten free flours as I find this is the best way to get a good consistency in gluten free baking. I always use almond flour or meal as one of them as it adds a nice texture and gives the cake good structure. To frost the cake I make a cream cheese inspired cashew frosting and then I sprinkle some toasted pumpkin seeds and walnuts on top for a nice crunch. The cake, frosting and nuts and seeds all bring their own special flavour and texture to the table making this cake yum yum. Hoping you’ll try it and that you enjoy when you do!

Malin x


VEGAN AND GLUTEN FREE CARROT CAKE SQUARES

Serves 8 or 12 depending on size cut.


INGREDIENTS:

2 tbsp milled flax seed + 4 tbsp water (2 flax eggs)

2 dl light demerara sugar

0.75 dl soy milk

0,5 dl melted coconut oil or other neutral oil

3 dl grated carrot

1 dl almond flour

0,5 dl buckwheat flour

0,5 dl rice flour

1 tsp baking powder

0,5 tsp baking soda

0,25 tsp vanilla powder

1 tsp cinnamon

0,25 tsp ground cardamom

A pinch of ground nutmeg

A pinch of salt, optional

For the frosting:

2 dl raw cashew nuts, soaked over night or in hot water for 1 hour

0,75 dl vegan thick yogurt such as coconut or Oatly’s turkish oat yogurt

3-4 tbsp maple syrup depending on your preference

1 tbsp melted coconut oil

0,5 lemon, juice only

2 tbsp plant milk

0,25 tsp vanilla powder

A pinch of salt, optional

Top with:

1 dl pumpkin seeds and walnut pieces, toasted


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