Healthy Vegan Carrot Snack Cake

Healthy vegan carrot snack cake with crushed pineapple and raisins. This indulgent treat can be made with regular all-purpose flour, a gluten-free one-to-one flour blend, or oat flour. It’s easy to make and a joy to eat, frosted or plain.

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You can use cream cheese or vanilla frosting mixed with or without chopped walnuts. Both are great choices. Pillsbury Creamy Supreme Vanilla is gluten-free and vegan, and the flavor I used on mine. Pillsbury Creamy Supreme and Miss Jones Organic Frosting offer many gluten-free and vegan choices.

This healthy carrot cake freezes perfectly, so you can cut it into your preferred sizes, freeze it in a quality freezer container, and know it will be as fresh and satisfying as the day you baked it. Double the recipe for a layered cake.

To Make This Healthy Vegan Carrot Snack Cake, You Will Need These Ingredients:

• Canned crushed pineapple
• Grated carrot
• Olive oil, I used light
• Vanilla extract
• Apple cider vinegar
• Oat flour or a one-to-one gluten-free baking blend, I used King Arthur Measure-For-Measure Gluten-Free Baking Blend and oat flour
• Sugar
• Cinnamon
• Salt
• Baking soda
• Raisins
• Walnuts ~ optional
• Frosting ~ optional

Try this tasty gluten-free chocolate snack’n cake too. This healthy chocolate cake has less than 200 calories per serving and is a great use of ripe bananas.

Enjoy!

Print Recipe

5 from 1 vote

Healthy Vegan Carrot Snack Cake

A deliciously tender carrot cake that is healthier than traditional carrot cake. This vegan carrot cake can be enjoyed plain or lightly frosted.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Brunch, Dessert, Snack

Cuisine: American

Keyword: carrot snack cake, gluten-free recipe, gluten-free vegan carrot cake, healthy carrot cake, low-fat desserts, vegan

Servings: 9 Servings

Calories: 226kcal

Author: Mary Krick

Ingredients

• 1/2 Cup Canned crushed pineapple
• 1 + 1/4 Cup Grated carrot Lightly pressed in measuring cup
• 1/4 Cup Olive oil I used light
• 2 + 1/4 tsp Vanilla extract
• 2 tsp Apple cider vinegar
• 1 + 1/2 Cups Oat flour or a one-to-one gluten-free baking blend I used 1 cup of King Arthur Measure-For-Measure Gluten-Free Baking Blend and 1/2 cup of oat flour. Regular all-purpose flour is fine if you are not gluten-free. Always spoon flour into measuring cup and level off. Never shake or tap.
• 1/2 Cup Sugar
• 1 + 1/2 tsp Cinnamon
• 3/4 tsp Salt
• 1/2 tsp Baking soda
• 1/3 Cup Raisins
• 2 Tbls Walnuts ~ optional
• Frosting ~ optional ~ see notes for gluten-free options

Instructions

• Preheat oven to 350-degrees F.
• Line an 8-inch square or round pan with parchment paper.
• In a large mixing bowl add pineapple, carrots, oil, vanilla, and vinegar. Mix well. Let sit 15 minutes.
• After the 15 minutes add flour, sugar, cinnamon, salt, and baking soda. Stir to completely combine.
• Fold in raisins and optional walnuts.
• Pour into the prepared pan. Bake for 30 minutes or until a toothpick inserted comes out clean.
• Remove the cake from the oven and let cool to room temperature.
• If you are frosting the cake, wait until it is completely cooled.

Notes

Nutritional count is without frosting. 

Pillsbury Creamy Supreme and Miss Jones frostings have many gluten-free and vegan options.

Nutrition

Serving: 1Serving | Calories: 226kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 273mg | Potassium: 206mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2978IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Recipe idea from Chocolate Covered Katie