Vegan Mini Carrot Cake Bundt Cakes

Spring is now here, and so it is the perfect time to make some carrot cake!  I love carrot cake because you can add veggies to your dessert!  I have an easy healthier recipe for you that is super delicious and even portioned out, since it is baked in mini bundt cake pans.  It happens to be gluten free, oil free, and fruit sweetened, but you would never know by tasting it because it tastes just as delicious as traditional carrot cake!  If you don’t have mini bundt pans, you can use muffin tins instead, you will just end up with more muffins then you will bundt cakes.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 20 minutes | Cook Time: 20 minutes | Ready in: 1 hour and 40 minutes

Ingredients

• Cake:
• 1 1/2 cups quinoa flour or Bob's Red Mill all purpose gluten free baking flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
• 1/4 cup almond butter
• 1 tsp pure vanilla extract
• 1 cup fresh orange juice at room temperature
• 2 Tbsp apple cider vinegar
• 1 1/4 cups shredded organic carrots
• Glaze:
• 1/4 cup coconut butter
• 1/4 cup raw cashew butter
• 1 tsp cider vinegar
• 1 Tbsp maple syrup
• pinch sea salt
• filtered water as needed

Instructions

1. Preheat the oven to 375F degrees and position rack in center of oven.
2. Oil 4 mini bundt pans (1 cup capacity).
3. Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well.
4. Place dates, reserved water, oil, orange juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended.
5. Whisk in the cider vinegar until bubbles form. Mix in carrots.
6. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 20 minutes.
7. Cool cakes completely and un-mold.
8. Whisk together the glaze ingredients until smooth, and drizzle over the cakes.
9. Enjoy!  Store any leftover cake in the refrigerator for up to 1 week.