This gluten-free carrot cake is soft, creamy, and incredibly delicious! It’s a wonderful no-bake dessert for Easter, but can be enjoyed on any other day! Surprise your loved ones with these vegan carrot cake bars that will literally melt in your mouth! 😍
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
elavegan.com/n...
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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
Dough:
2 1/2 cups (225 g) carrots finely grated
2 cups (220 g) oat flour gluten-free if needed
1 cup small soft (150 g) dates pitted
1/2 cup (45 g) shredded unsweetened coconut
1/4 cup (30 g) walnuts or other nuts/seeds of choice
1 tsp cinnamon
1 tsp fresh ginger grated
1/4 tsp allspice
1 Pinch of salt
Pudding for the cream layer:
1 cup (240 ml) coconut milk canned
2 1/2 tbsp (20 g) cornstarch or arrowroot flour
2 tbsp Erythritol or sweetener of choice
Vanilla powder to taste
Other cream ingredients:
1 cup (150 g) cashews
3-4 tbsp (70 g) maple syrup or any other liquid sweetener
3 tbsp (40 g) coconut oil melted
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If you create one of my recipes, I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan 😊
16 окт 2024
