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Flourless Carrot Cake Squares {Grain-free, Vegan}

A lower sugar, yet naturally sweet and easier to make take on carrot cake! Throw all the ingredients into your food processor, pour and bake. Grain-free and vegan.
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Servings 9 squares

Equipment

  • Food processor
  • 8x8 baking dish
  • box grater

Ingredients
  

  • 1 (15-ounce) can of chickpeas drained and rinsed
  • 1 cup all-natural creamy almond butter or nut or seed butter of choice
  • 1 cup grated carrots from about 1 1/2 large
  • 1/3 cup maple syrup or coconut nectar
  • 1/4 cup coconut sugar
  • 2 tablespoon arrowroot or tapioca starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/3 cup raisins

Instructions
 

  • Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper.
  • In a food processor, combine all of the ingredients except for the raisins. Process until a smooth batter is formed.
  • Add the raisins and pulse to blend until they are fully incorporated into the nut butter carrot mixture.
  • Using a spatula, transfer the batter into the baking dish. Dough will be sticky! If you need to, wet the back of the spatula to evenly distribute the batter to all four sides.
  • Bake for 30 to 35 minutes until the edges have started to turn golden brown and pull away from the sides of the baking dish (a toothpick inserted should come out clean). Allow to completely cool in the baking dish, about 1 hour, before removing from the baking dish and slicing into 9 squares.

Notes

Storage: keep squares in an airtight container in the fridge for up to 10 days. 
If icing with vegan cream cheese frosting, allow the squares to cool for at least 2 hours before icing. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Tree Nut-Free Option, Vegan