Mini Carrot Cakes for Passover

Mini Carrot Cakes for Passover

vegan, gluten free carrot cakes

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 60m
Cook Time: 30m
Total Time: 40m
Temp.: 350 °F
Servings: 8
Difficulty: Easy
4.9 (37 Reviews)
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Ingredients

Adjust servings:

For the vanilla glaze:

Nutritional Information

140
calories
6,7g
fat
16,9g
carbohydrates
4.9g
protein
82mg
cholesterol
190mg
sodium
Mini Carrot Cakes for Passover

Recipe Description

One of my closest friends is allergic to gluten and as a result, I’m always on the lookout for delicious gluten free recipes like this Flourless Mini Carrot Cakes for Passover which is so delicious, you won’t even know it is gluten free!

Start by separating the egg whites and yolks. Beat the yolks together with sugar and add lemon juice and zest, cinnamon, pumpkin pie spice, salt, and vanilla, almond flour and carrots. In a separate bowl, beat the egg whites and sugar together until stiff peaks form. Bake in the oven and once cooled, drizzle with a vanilla glaze made from vegan cream cheese, powdered sugar, vanilla and cinnamon. Enjoy! 

To make my Flourless Mini Carrot Cakes, you will need the following ingredients:

Ingredients for Mini Carrot Cakes for Passover

Steps to make

  1. 1

    Heat the oven and prepare a dish

    5 min
    Step 1 - Mini Carrot Cakes for Passover

    Preheat the oven to 350 °F and lightly spray 8 English Muffin rings with cooking spray. Arrange the muffin rings on a cookie sheet lined with parchment paper.

  2. 2

    Separate 3 eggs

    2 min
    Step 2 - Mini Carrot Cakes for Passover

    Separate three of the eggs and place the egg whites in one bowl and the egg yolks in a separate bowl. Add the remaining whole egg to the bowl with the egg yolks and beat with an electric hand mixer.

  3. 3

    Beat in sugar

    2 min
    Step 3 - Mini Carrot Cakes for Passover

    Beat ½ a cup sugar into the egg yolk mixture.

  4. 4

    Add remaining ingredients

    2 min
    Step 4 - Mini Carrot Cakes for Passover

    Add the juice and zest of ½ a lemon, ½ a teaspoon of cinnamon, ½ a teaspoon of pumpkin pie spice, ½ a teaspoon of salt, and 1 teaspoon of vanilla and beat ¾ cup of almond flour and 1 ¼ cups of shredded carrots.

  5. 5

    Beat egg whites and sugar

    2 min
    Step 5 - Mini Carrot Cakes for PassoverStep 5 - Mini Carrot Cakes for Passover

    Beat three egg whites and 1 tablespoon of sugar together using a clean hand mixer until stiff peaks form. Gently fold the beaten egg whites into the carrot mixture.

  6. 6

    Add to muffin rings

    2 min
    Step 6 - Mini Carrot Cakes for Passover

    Divide the carrot mixture between the muffin rings.

  7. 7

    Bake

    30 min
    Step 7 - Mini Carrot Cakes for Passover

    Bake the carrot cakes for about 30 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven.

  8. 8

    Cool

    50 min
    Step 8 - Mini Carrot Cakes for Passover

    Cool the mini cakes on the cookie sheet for about 5 minutes. Slide the paper off the cookie sheet and leave to cool for 45 minutes.

  9. 9

    Make a vanilla glaze

    2 min
    Step 9 - Mini Carrot Cakes for PassoverStep 9 - Mini Carrot Cakes for Passover

    Mix 2 tablespoons of vegan cream cheese, ¼ - ½ cup powdered sugar, 1 - 2 teaspoons of vanilla and a pinch of cinnamon together until smooth. Drizzle over the tops of the mini carrot cakes.

  10. 10

    Serve

    Step 10 - Mini Carrot Cakes for Passover

    Serve with mugs your favorite tea or coffee.

These Flourless Mini Carrot Cakes are a delicious treat for the gluten free person in your life. Try them out soon and come back to leave a comment below to let me know how you get on.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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