1-Bowl Carrot Apple Snack Cake

So delicious!!! Super healthy asleep :”)
Left out maple syrup
Used cocnut sugar
Made for a friend’s birthday, went down a treat! Used a circle tin

This is the healthiest cake I’ve ever had yet so yummy nonetheless! Magical. I only had a spring form cake pan (not sure on dimensions but biggish) and it took about an hour to bake. I wanted to use up the whole banana so I had an extra couple tbs or so, used sunflower oil instead of olive, and added about 1/4 tsp ground ginger, a splash of vanilla and 1/4 cup golden raisins. I used oat milk in the icing and added extra lemon juice and maple syrup. It turned out really well, thanks so much for the recipe!

This recipe is sooo good and wholesome and just right for adding nutrients to help our immune systems during this difficult virus time…..and of course to indulge in from time to time for that bit of sweetness!! I am busy making your curry potato soup at the moment. Thank you so much for your delicious recipes!!!

I made the snack cake yesterday and it is already all gone! Turned out great, however I made a few modifications to the recipe. Because of the covid-19 situation I was unable to restock on flaxseed (a miniature horror, if you ask me), beginning my alternations by using chia eggs instead of flax eggs. Secondly, I completely omitted sugar as well as maple syrup and only added 2 tbs of coconut syrup as my sweetener. I did not make a gluten free version, thus I used spelt flour (only 1/2 cup). Despite using less flour I still had to add a bit more almond milk to make the batter thinner. Love your recipes and your work!

Now during quarantine I finally have time to rate all your amazing recipes (so sorry I didn’t rate before!). Your blog became a very important part of our daily cooking. We are cooking recipes from the blog at least once a week, so thanks in general for all the amazing work!! This cake turned out so delicious. I used two real eggs instead of flax egg and spelt flour instead of gluten free flour and it turned out well.

Delicious! I recently started baking gluten free and hadn’t had good results until I made this cake. I’m super happy with this recipe and I’m excited to try more things using your gluten free flour blend.

Stress-baked this during COVID-19 and it was delicious! I didn’t have any ripe bananas, so I subbed applesauce, and also subbed half of the olive oil with applesauce. I also didn’t have any plant milk and was too lazy to make some, so I just used water. I think next time I will reduce the brown sugar a little bit. Loved the walnuts on top! Perfect afternoon snack, and loved the simple ingredients.

This recipe is amazing!!
So full of flavors, and even my friends that are used to “classic white sugar dessert” loved it!
I had to make it two times in one week :D
First time, I used spelt flour instead of gluten-free blend.
Second time, I even used coconut flour instead of almond (didn’t have almond! In this case I used 1/4 of the measure, added 0.5 more flax egg, a bit more apple and milk), and coconut sugar instead of brown sugar (but added 2 add’l spoons of maple syrup).
Worked great both times!
And the cashew topping is an absolute must!!

So good. So good. So gooooood! Love all your recipes, videos and your dedication to put such great content for us. Super fan!

I used two regular eggs instead of the flax eggs and used all purpose flour instead of gluten free flour and it turned out great! Not too sweet so its perfect for breakfast or as a snack. I will definitely be making this recipe again!

This cake is delicious! So moist and flavourful and the icing is the best!

I have made this cake four times now, the first two times, I was a good girl and didn’t “tweak” the recipe. First of all I put canned crushed pineapple that has been DRAINED of its juice, I have made the flax egg with the linseed and some of the pineapple juice, I added 30 grams of desiccated coconut exchange for the same amount of flour and have used (this time) wholemeal spelt flour (Previously I used white spelt flour) I also reduced the sugar content to 100 grams. The cake cooks so beautifully, when you remove it from the oven it looks like it has come out of a cookbook. I hope you don’t mind me changing your recipe, it is a great one to have when you want to make a cake that is on the “healthy side”

Delicious! I am constantly looking for tasty, health-conscious quick breads for my breakfast on the go. This fits the bill! I substituted flax eggs for 2 real eggs and reduced the amount of brown sugar to make it more wholesome for breakfast. Also, I didn’t have almond flour so I used homemade oat flour instead. It turned out wonderfully! Thank you MB!

Dana, I LOVE your recipes and this one is a new favorite! I made some alternations based on what I had in the house (subbed real eggs and organic wheat flour, left out the frosting but added raisins and dried cranberries)…moist delicious and great any time of day. My man took it on a boys weekend bike trip, and everyone loved it for breakfast and as a snack!

I made this last night, and my kids ate it while still warm, with the frosting. Both loved it, and so did I! I felt I added too much lemon in the frosting, as I wanted to not overpower the taste of the cake. Day 2 I had it again, and it was still so good! I enjoyed the frosting today more than yesterday, as I added a bit more maple syrup. Thanks again for a tasty treat that I feel good about eating (two types of fruit and a veggie in here, and cashew frosting, win!)

It pains me when people change a recipe and then rate it down when they’re not happy with the result. This is a beautiful recipe as it is. Follow the recipe.

These were SO amazing! We subbed almond milk for coconut in the icing and it was delicious. Also used 1 1/4 whole wheat flour and only 1/4 cup almond flour which worked out well. Lastly we only used 1/4 cup sugar and it was a perfect amount! Such a great recipe and definitely going to be making in the fall. We will be posting our review on @sundaybanter on Instagram!

Great recipe! Since I am cutting back on fats, I substituted oat flour for the almond meal and also replaced half the oil with applesauce. All worked out well.
I also made a simple glaze with the juice of a lemon and equal part organic sugar, which was perfect!

This turned out delicious and also tastes healthy! I added some cardamom to the mix. Please keep posting these clean, delicious vegan recipes. I love your cake recipes!

I made this and it was to die for. The frosting was nice but honestly the cake stands on its own, too. Also I left half of each recipe (carrot cake and frosting) unbaked and froze them, I’m going to defrost and bake/frost at the end of the month for a friend’s party. I will let you know how that turns out.

Cake and frosting turned out great. I subbed applesauce for oil, used coconut sugar and Lankanto sugar free syrup, and used spelt flour and almond flour. The cake was only slightly sweet, but I am accustomed to that. I have had a few flops with subbing sugar with sugar free, and subbing for white flour in recipes so was very happy this worked. Your recipe and directions were right on. Thanks!

After initially seeing this snack cake a few months ago, I’ve made it many times for my household and friends. It is quite a few ingredients, but I have them almost memorized at this point. As I have one in the oven now, I thought it was time to comment. “I just love it.” It’s quick, one bowl, healthy and delicious. Something I haven’t seen anywhere else.

Great recipe! We were snowed in in Seattle last night and all my housemates had to cancel their Friday night plans so I baked this cake to share while we watched movies. It tasted amazing but I had some texture difficulties on my end:

1) I didn’t have an 8×8 pan, so I used a deep pie pan. The cake was starting to burn around the edges and it passed the toothpick test after about 25 minutes, so I took it out and let it sit until cool. The center of the cake hadn’t actually cooked, so it was very gooey in the middle, but most of the cake was a great texture, perfectly moist. I’m going to try a lower temperature next time.

2) I couldn’t get the cashew icing to the creamy/glaze texture pictured. I soaked the cashews for 30 minutes in super hot water, but I think I might try soaking them longer next time.

Also, I subbed whole wheat flower for almond meal and it was fantastic. I also added more like 2/3 c. banana with great results.

I made the recipe and it was AWESOME and fluffy and moist. And I used part oil part applesauce to cut down on how much oil I used. My battery was a little thick so I added water and it came out just fine ! Finally I did a recipe right lol

I used ripe pears instead of the banana and completely eliminated the brown sugar. I did add 1c in stead of 2/3c oatmeal to compensate for the reduced dry ingredients and it turned out great!

First time baking with an egg replacement. I decided to try this recipe with a chia seed egg. I also used rice flour instead of GF flour and the almond meal, and dark brown sugar. I have a convection oven and it tends to bake more quickly so I pulled it out after 30 min. I think the rice flour made it too sweet and I wasn’t crazy about the texture, not sure if this was from the chia egg? I do love the that its packed with fruit and veg, if I made it again I would try with a different flour combination.

This was so easy to do. I am doing it every other week. First I made it per instructions. Received a big thumbs up from hubby. I made it with carrots and coconut because I didn’t have enough apple, still awesome. A recipe you can’t go wrong with.

Well, I am a experienced cook….it took me about 30 minutes prep time. I did not make the icing, these are to be used as breakfast muffins.
I used 1/2c tahini instead of the 1/4c oil called for. 1/3c each of coconut flour, brown rice flour, AP, Einkorn. Cashew milk was used as the non-dairy milk but I had to use about 1-1/4c to get the mix to a proper consistency. Used apple pie spice in place of cinnamon – 1 tsp. Omitted banana. Used coconut sugar and syrup. Used Cosmic, yellow and lunar carrots. Fuji apple.
As muffins, cooked 30 minutes@350 in my Breville oven. Came out very moist.
I think next time I would add canned organic pineapple and instead of all cashew milk, 1/2 cashew and 1/2 pineapple juice.
They were a little bland, good, but looking for more punch in the taste so I think the pineapple might add that. I did add 1/4c each diced pecans, walnuts and pepitas.
Thank you for the recipe, it is a keeper.

Delicious! Trying to cut back on oil so substituted with unsweetened applesauce, so moist and not too sweet, my boyfriend and I fought over the last piece!

This is one of the best things I think Ive ever made! Thank you! I seriously love this recipe and feel so good about eating the ingredients. I use coconut sugar and didn’t find it too dense, and I like it without the frosting. The 2nd time I made it, I subbed grated zucchini for apple, and this worked quite nicely. Thank you so much for your beautiful recipes. I love everything I try from your site!

Excellent recipe! Thank you for another great recipe. The entire family enjoyed this dish.

I made this for dessert on Christmas! I used applesauce instead of banana and i passed on the Icing. It’s SO good! We ate it again for breakfast the next day ??

Also, just got your Everyday Cookbook for Christmas and can’t wait to dig in!

It’s yummy. I made it without the frosting for my kids for breakfast. I substituted honey for brown sugar and added a couple tablespoons of shredded coconut and dried cranberries. I also used pear puree in place of oil. I ground the oats to a course texture and used in place of gf flour a 1/3 cup whole wheat, 1/3 cup brown rice, 1/3 cup all purpose, &1/4 cup coconut flour.

This is such an amazing recipe! I followed the instructions to a tee and the texture, taste and flavour were perfect to my liking. It was my first time to try a frosting that’s dairy-free and oh wow it’s so yummy. I highly recommend making the frosting which was so easy to whip up anyway. Well done Dana! Thank you for all your great recipes.

This is maybe the best recipe you’ve ever done and thats saying something since I love all your stuff! The frosting is so perfect!

I just made this and the only substitute I used was raw cane sugar for the brown sugar. I thought the cake was delicious! The frosting was OK and tasted good with the cake. I haven’t found a vegan frosting that I love, but this is the best I’ve had so far! Very yummy so thanks for sharing :)!!!

Wow this turned out great!!! It’s so lovely and moist, not too sweet and I want to eat it all day long!!! And it’s gluten free!!! Thank you Dana for sharing your wonderfully healthy recipes…..

Made this today, only sub was all-purpose since I didn’t have gluten-free flour (and don’t have a gluten problem anyway). WONDERFUL! Very dense and moist, delicious, easy! Great with the cashew frosting. Definitely a keeper!

Mine turned out very strange… used coconut sugar, and like the recipe warned, it was very dense. Was so perplexed by how doughy it was… had to bake it for like an hour and a half because it was inedible. Turned out very dense and doughy (maybe I put too much fruit?). My rec- do not use coconut sugar, as that was the only thing I did differently. Flavors were perfect though!

Followed the recipe and it’s very tasty. It’s a bit more denser than I usually like my carrot cake. The frosting is very good. First time I’ve made that as well.

This was more like a bread than a cake. Sadly it was dry and heavy and in my opinion, not nearly carrotty enough! The cashew cream cheese icing was good tho!

Dana, this is deliciou!! Thanks for all the effort you put into your blog. I appreciate you.

Hi Dana! Well you did it again!! The best gluten free carrot cake ever. I used 2 small eggs and reduced the almond milk a little. I have celiac so I had to use gluten free oats and found that they didn’t cook enough so next time I think I may blend them up for a few seconds. I absolutely love your recipes!! Can’t thank you enough!! Caren

Wow! We are new to vegan cooking/ baking and made this for a party the other night. It was SUPER easy and delicious. The “frosting” I made is off a bit. Even people who eat vegan regularly loved it but thought the frosting was off. I will try again as I am brand new. But the cake is super moist and just all around yummy. Stuck the leftovers in the fridge and had for breakfast the next day! Wow!!

I made this last night and it was delicious. I love the added apple which makes it extra moist. And I love the one bowl. I followed the directions exactly as is with flax meal egg and all. I probably could have cooked it to 45 mins instead of 40 mins but my boyfriend says its delicious the way it is. I make a lot of almond milk so I have lots of almond meal to use so loved having that in the recipe. I even made the cashew icing and I say that because organic cashews are expensive so I indulged (the icing reminds me of your raw cheesecake recipes, I have made the snickers one which was rich and wonderful). I thought the icing was good and my bf thought it was great. I think for the next time I will add some walnuts or pecans and perhaps a bit more cinnamon. great recipe!

Just made them and they were really delicious.!! Moist and fluffy. The best vegan muffins I made till now.

Just made this using tahini instead of olive oil and it turned out delicious! Also added a little but of ginger and nutmeg. Thank you for the recipe!

made these and replaced the oil for a tbsp of almond butter, also used spelt flour instead of the blend. Turned out really great.

Thank you for this recipe.

I made this using normal wheat flour. The cake was very dense. I also finely grated the Apple and the carrot. Next time I would definitely use the large grater attachment and try to find a gluten free blend out replace more almond flour for flour.

This recipe looks great for breaktime at work. Only thing may not be opened to substitutions as I used Yogurt instead of the milk and an egg instead of the banana. It came out a bit dry and I also see all the oatmeal flakes throughout the cake. Its still ok to eat but your looks soo juicy!
I topped it with yogurt just so its not so dry.

Great recipe, thank you! I added raisins, fresh grated ginger, and one egg plus the flax egg that is already part of the recipe. Frosting was excellent! We added a couple of soaked dates to that and got a very creamy and smooth result from the Vitamix. Will make this one again!

Amazing recipe! I made this for lunch as our friend with lots of intolerances was visiting us. I made a few changes to adapt to the ingredients I had. I used self-raising gluten free flour, white sugar instead of brown, oat milk instead of almond milk and walnuts instead of cashews as he is allergic to the last ones.
Everyone loved it even for being a gluten free cake! Only the frosting didn’t come up with the right texture because of he walnuts I imagine, but the flavour was good so we put it on top anyway to add a bit more mosture to the cake.

I made this into muffins and they are THE BEST carrot/apple muffins I have ever made! Thank you for this delicious recipe!

Meh.

This is dreamy. I used spelt flour instead of the gf blend and coconut sugar instead of brown sugar and it turned out perfect. This is the first time I have tried making a frosting from cashews and it is delicious! I LOVE sweet recipes that aren’t sugar filled. I can’t stop eating this.