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Healthier Carrot Cake (gluten-free)

I love me some Carrot Cake, but I wanted to create a healthier version using ingredients I already had at home. Tada! That's what we've got here!

With Easter just around the corner I thought this might be a fun Scrounge for you to whip up for Easter Sunday to bring a little something special to the holiday given the circumstances this year.

This cake is gluten free, low sugar and the frosting is vegan. Even though the frosting is vegan, it still tastes like cream cheese, it's amazing!

I hope you enjoy!

Happy Scrounging,


T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don't have Greek yogurt, try dairy free or Icelandic yogurt

  • If you don’t have olive oil, use avocado oil

  • If you don’t have maple syrup, use honey

  • If you don’t have almond milk, use coconut milk

  • If you don't have almond flour, use whole wheat flour

  • If you don't have nutmeg or powdered ginger, do without

  • If you don't have walnuts, use pecans

I n g r e d i e n t s


2 eggs

1 cup plain Greek yogurt

1/3 cup olive oil

2/3 cup maple syrup

1/2 cup almond milk

1 tbsp vanilla extract

2 cups almond flour

1 tbsp cinnamon

1/2 tsp nutmeg

1/4 tsp powdered ginger

3 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1 cup walnuts, chopped

1/2 cup unsweetened coconut flakes

2 cups carrots, finely grated


1.5 cups soaked cashews (at least 4 hours)

1/2 cup almond milk

1/2 cup unsweetened shredded coconut

3 tbsp maple syrup

1.5 tsp vanilla extract

2 tbsp lemon juice

1/4 tsp sea salt

D i r e c t i o n s

Preheat oven to 350°F, spray large 9 x 13 baking dish with cooking spray, I used avocado oil spray, and set aside.

In a large bowl, whisk the eggs. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.

In another large bowl, add flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt; whisk well to ensure there are no clumps. Set aside.

Heat a large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat.

Add dry ingredients to wet ingredients, stir gently until combined.

Add carrots, walnuts and coconut flakes and stir gently until combined.

Pour batter into baking dish and bake for 40 minutes. Remove from the oven and cool off completely, about 4-5 hours or overnight.

While cake is cooling make frosting.

Strain and rinse cashews.

Add all ingredients to high powered blender and blend until smooth. You may need to add a little more almond milk to get it completely smooth just add a little at a time but make sure it's still thick enough texture like a frosting. It will continue to thicken in the fridge.

Add to an airtight container and let sit in the fridge overnight or for at least an hour.

Spread frosting on top of cake once cooled. Add coconut, raisins, carrots and/or walnuts as toppings if desired.


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