Happy carrot day!!
Wait, is that not right?
Well, the one thing I know for sure is that bunnies are kind of a big deal today...and carrots are kind of a big deal to bunnies...so the most logical thing to do was make a mini carrot cake right?
I kind of have a thing for mini cakes. Well, mini things in general but especially cakes. It probably has something to do with the fact that they're, ya know, cake.
This little cutie is gluten free + vegan and comes together super quick. It's the perfect size for 2-3 people to munch on and it's just so darn adorable do you really need any more reasons to make it?!
I've always been intimidated by vegan frosting because it seems like a hassle to make and usually involves creepy ingredients like margarine. *shudder* Because of that, I'm happy to report that I simultaneously conquered my frosting fears and created the BEST vegan vanilla frosting ifIdosaysomyself. The bad news is, I didn't write down the amounts of ingredients I used because the whole ordeal was very experimental/trial and error. My apologies :( BUT! I do have the ingredients that I used so if anyone wants to fiddle around, you can give it a shot. If not, just use your own favorite frosting recipe.
Hope you all had lovely days filled with chocolate and family and that you are set to conquer Monday like a champ. Tip: carrot cake would probably help you with that ;)
Mini Vegan Carrot Cake
- 1/3 cup oat flour
- pinch each of cinnamon, nutmeg, ginger, + salt
- 1/8 tsp baking powder
- 2 tsp coconut sugar
- 1/4 tsp vanilla
- 1/2 tsp ground flaxseed
- 2 tbsp applesauce
- 1/4 tsp apple cider vinegar
- 3 tbsp almond milk
- 2 tbsp grated carrot
- 1 tbsp finely chopped pecans
Preheat the oven to 350°F
Combine all dry ingredients in a small bowl and mix with a fork. Mix the wet ingredients in a separate bowl, then add the dry and mix to form a batter. Stir in the carrot and pecans.
Divide batter between 2 greased 6 oz ramekins (or other small, oven-safe dishes) and bake for 10-15 minutes or until a toothpick come out clean and the tops of the cakes spring back when gently pressed.
Allow the cakes to cool fully before assembling. Decorate your cake with sprinkles + nuts, dust with cinnamon, or just leave it plain.
Frosting Ingredients (in rough order of amount used)
- coconut butter
- almond milk
- coconut oil
- maple syrup
- powdered organic vegan cane sugar (*note: most regular sugars are NOT vegan)
- vanilla extract
Method: blend ingredients in a food processor, adding more of this and that until desired taste + consistency is reached
Additional Frosting Ideas: