Healthy Vegan Carrot Snack Cake -

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

Cook Time30

Total Time1

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: Servings

Calories: 226kcal

Author: Mary Krick

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

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.

Nutritional count is without frosting.

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