Vegan Gluten Free Mini Carrot Cakes

Today we are going to make the fluffiest Vegan Gluten Free Mini Carrot Cakes ever! These adorable cakes are super easy to make. Another 20 to 25 minutes and you will enjoy delicious sweet treat with a glass of Iced Latte. They are so soft and tender and every bite is melts into your mouth.

Vegan Gluten Free Mini Carrot Cakes

For these Carrot Cakes you can use any kind of glaze and decorating. For example, you can use caramel sauce or melted dark chocolate, glaze with blood orange juice, chopped nuts, fresh berries or chocolate chunks as toppings. Just use your imagination and create something new. Also you could add your favourite spices like nutmeg, ginger, anise and etc.

If you want to make a big carrot cake, I recommend to replace gluten free flour and oat flour with all purpose flour. It will make texture thicker and as result you will have lovely Vegan Carrot Cake.

You could decorate it vegan buttercream or whipped coconut cream and decorate with fresh flowers or berries. 

From these cakes you could also make a great base for mousse cake as well. If you want, check the recipe here. From our YouTube Channel you can get more ideas and recipes of vegan meals, snacks and dessert. 

Vegan Gluten Free Mini Carrot Cakes


Have a lovely day!

How to make Perfect Carrot cake with Cheese frosting and Swiss buttercream

Every year we have tradition to make certain meals. But for this 2018 year we decided to change our traditions and make this Perfect Carrot cake with Cheese frosting and Swiss buttercream which my children love so much. It’s super soft, light and very delicious. You will definitely love it! Enjoy!

Every year we have tradition to make certain meals. But for this 2018 year we decided to change our traditions and make this Perfect Carrot cake with Cheese frosting and Swiss buttercream which my children love so much. It’s super soft, light and very delicious. You will definitely love it! Enjoy!

Continue reading “How to make Perfect Carrot cake with Cheese frosting and Swiss buttercream”