Ingredients
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For the Cakes:
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2 large carrots (about 4 medium), peeled and grated
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1 cup rolled oats
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1/2 cup unsweetened applesauce
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1/2 cup plain Greek yogurt (non-fat or full-fat)
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2 teaspoons vanilla extract
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1 tablespoon maple syrup
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cardamom
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1/4 cup chopped walnuts (optional)
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For the Tahini Sauce:
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1/4 cup unsweetened non-dairy milk (such as almond, cashew, or coconut milk beverage)
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2 tablespoons tahini paste
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1 clove garlic, minced
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1 tablespoon lemon juice
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Salt and pepper to taste
Directions
Sub_title: A Healthy, Gluten-free, Oil-free, Seasonal, High-fiber, Kid-friendly Recipe Inspired by Moroccan Flavors
Description: This easy and nutritious vegan carrot cake combines the goodness of whole foods like shredded carrots, sweet raisins, and crunchy walnuts, along with exotic spices like cinnamon, ginger, and cardamom to create a mouthwatering treat that’s perfect for any occasion. The creamy tahini sauce adds a rich and satisfying finish to each bite!
Ingredients:
For the Cakes:
• 2 large carrots (about 4 medium), peeled and grated
• 1 cup rolled oats
• 1/2 cup unsweetened applesauce
• 1/2 cup plain Greek yogurt (non-fat or full-fat)
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped walnuts (optional)
For the Tahini Sauce:
• 1/4 cup unsweetened non-dairy milk (such as almond, cashew, or coconut milk beverage)
• 2 tablespoons tahini paste
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
Instructions:
Step 1: Prepare the Cake Ingredients
Preheat your oven to 375°F (190°C). Line two muffin trays with paper liners.
Step 2: Combine the Cake Mixture
In a large bowl, combine all the ingredients for the cake mixture except for the optional chopped walnuts. Mix well until smooth and combined. Stir in the chopped walnuts if using.
Step 3: Divide the Batter into Muffin Cups
Scoop about 1/4 cup of the batter into each lined muffin cup. Each muffin tin will have 12 cups, so you can either fill them all or divide the batter between two trays.
Step 4: Bake the Cakes
Bake the cakes for 15-20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the tray for about 10 minutes before transferring them to a wire rack to cool thoroughly.
Step 5: Make the Tahini Sauce
While the cakes are cooling, prepare the tahini sauce by whisking together the non-dairy milk, tahini paste, garlic, and lemon juice in a small bowl. Add salt and pepper to taste. Set aside.
Step 6: Serve and Enjoy!
Serve the cooled carrot cakes warm or at room temperature with a dollop of the tangy and creamy tahini sauce on top. Garnish with additional chopped nuts, fresh herbs, or pomegranate seeds if desired.
Steps
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1
Done
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Step 1: Prepare the Cake Ingredients |
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2
Done
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Step 2: Combine the Cake Mixture |
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3
Done
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Step 3: Divide the Batter into Muffin Cups |
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4
Done
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Step 4: Bake the Cakes |
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5
Done
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Step 5: Make the Tahini Sauce |
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6
Done
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Step 6: Serve and Enjoy! |
