Small-batch Carrot Cake

4.78 from 9 votes

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: cake loaf, carrot cake, easy recipes, frosted, frosting, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: slices

Calories: 165kcal

1 flax egg sub 1 egg beaten, or 3 tbsp mashed banana
1/2 cup applesauce (120 g) sub mashed banana or pumpkin
2 tbsp maple syrup (42 g)
1/2 tsp vanilla extract
1/2 cup almond flour (56 g) you can use regular/gf flour but i would also add 1 tbsp oil
1/2 cup flour (60 g) gf all purpose if desired
1/2 cup finely grated carrot (about 50 g)
1 tsp baking powder
1/4 tsp baking soda omit this if you're using a real egg
1 tsp each of ground cinnamon and ginger
pinch of ground nutmeg and cloves

3 tbsp store-bought frosting (35 g) see recipe notes for how to make a mini-batch at home
sprinkle of pecans or walnuts

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
If you’re like me and enjoy something not too sweet but flavorful this loaf is for you. If you want this to satisfy a dessert craving though, add a little extra granulated sweetener.
Here’s a link to the junior loaf pan I like to use.
If you want to make a homemade mini-batch frosting, whisk together 3 tbsp powder sugar (20 g) with 1 tbsp softened (plant) butter or cream cheese (15 g), add a drop of milk or more powder sugar to bring to the desired consistency. Enjoy!