Mini Carrot Cakes for Passover

vegan, gluten free carrot cakes
Vegan, gluten free carrot cakes
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4 Eggs separated
½ cup + 1 tbsp Sugar
½ Lemon zest and juice
½ tsp Cinnamon
½ tsp Pumpkin pie spice
½ tsp Salt
1 tsp Vanilla
¾ cup Almond meal or flour , or substitute hazelnut flour
1 ¼ cups Carrots finely shredded
For the vanilla glaze:
2 tbsp Cream Cheese vegan
¼ - ½ cup Powdered sugar
1 - 2 tsp Vanilla
pinch Cinnamon

Nutritional information

  • For the vanilla glaze:

Mini Carrot Cakes for Passover


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:

Ingridiens for Mini Carrot Cakes for Passover

Steps to make Mini Carrot Cakes for Passover


Heat the oven and prepare a dish


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.


Separate 3 eggs


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.


Beat in sugar


Beat ½ a cup sugar into the egg yolk mixture.


Add remaining ingredients


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.


Beat egg whites and sugar


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.


Add to muffin rings


Divide the carrot mixture between the muffin rings.




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




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.


Make a vanilla glaze


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.



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.

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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Recipe Reviews

Average Rating:
Total Reviews: 21
Isabela Milsom

Perfect mini cake for any day of the week, I had it for Easter and it's been my favorite ever since.

Devyn Fedigan

I brought some to work and everyone who smelled it ran over to ask for a piece, so good.

Mariella Eckrote

Super yummy I just didn't add any pumpkin pie spice cause I wasn't sure where to buy it where i'm from.

Irene Babecki

This is so flavourful and easy to make, I would totally recommend this as a dessert for those who are vegan and hate ultra sweet things.

Ophelia Michele

I added my own secret vegan frosting with some sprinkles, super tasty :)

Anneliese Feigelson

If heaven was real and sent cake down to earth, this is how I'd imagine it tasted.

Neveah Newhauser

It's hard to share when you makes things like this, I found myself hissing at my own family for trying to snatch some hahaha!

Amalia Bergert

My husband and I are both huge fans of carrot cakes and these little muffin typed cakes are exactly what we were looking for.

Estefania Possemato

The cinnamon really brings out everything in this carrot cake delicious..

Dayanna Baglieri

The almond meal is such a nice touch, I loved everything about this dish.

Christiana Beights

Okay but this is good it just needs a bit more sugar.

Rylynn Chandi

Kinda dry, I like the carrot cupcakes with honey more but this was my moms favorite.

Poppy Manuszak

Kinda zesty cause the lemon but i really like it, thx.

Briar Dibitetto

Yummy, simple and cute, nothing elses needed for a dessert.

Malka Guerue

Didn't make the glaze cause I don't like creamcheese so I had it on it's own, I'd say it's still quite yummy.

Sky Grothaus

Kids love these mini carrot cakes and I sure as heck can't get enough of them lol.

Maryam Tennesen

Easily one of my favorite vegan desserts out there, love the taste.

Ryann Cowen

Great recipe thanks so much for sharing it going to be making it again.

Ellery Dugay

Took a long time to make and was still not done baking even afte I put it in the oven for the set time :( When it was done it was crumbly, I loved the taste though.

Jazlynn Mhoon

Worth getting fat if you eat these everyday , by god they are delicious.


I love it! Thanks for sharing!

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