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Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 mini bundt cakes 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american


A delicious carrot bundt cake recipe with a vegan gluten-free batter (sweetened only with Medjool dates!) and topped with a dreamy lemon cream cheese glaze. An easy and healthier easter baking treat!


  • 1 cup (200g) Natural Delights Pitted Medjool Dates (use FOF20 for 20% off!)
  • 3/4 cup (240g) warm water
  • 1/2 cup (120g) almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup (113g or 1 stick) dairy-free butter, melted (or avocado oil)
  • 1 3/4 cups (217g) gluten-free flour*
  • 1/3 cup (37g) almond flour
  • 3 tbsp (22g) coconut flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup (100g) grated carrots**
  • Optional: 1/2 cup (50g) chopped walnuts (optional)

Lemon Cream Cheese Glaze***

  • 1 1/2 cup (180g) powdered sugar
  • 2 tbsp (30g) dairy-free cream cheese
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla
  • Pinch of salt


For the cake:

  1. Preheat the oven to 350°F.
  2. Stir apple cider vinegar into almond milk, and set aside 5 minutes. Then add vanilla extract.
  3. Melt the dairy-free butter and set aside to cool slightly.
  4. Blend pitted Medjool dates with water. Add the almond milk mixture and blend until smooth.
  5. In a stand mixer, combine flours, baking powder, baking soda, spices, and salt. Mix briefly to just combine.
  6. Add the date paste mixture. Mix on low speed for 15 seconds, then slowly stream in the melted butter with the mixer still running.
  7. Mix another 15 seconds or so on medium speed to a thick batter.
  8. Add carrots and walnuts, and mix briefly on low to just combine.
  9. Spoon into 6 well-greased mini bundt pans (as spaced out as possible).
  10. Place on a baking sheet and bake 30 minutes at 350°F.
  11. Cool 10 minutes, then flip out of the pans onto a cooling rack to cool completely.

For the glaze:

  1. Whisk together all the ingredients. It will be quite thick, you can add an addition 1/2 tbsp lemon juice if necessary.
  2. Drizzle over the cooled cakes, and allow 10-15 minutes for glaze to set before serving.


*Tested with King Arthur Measure For Measure Flour

**I recommend grating ahead of time and spreading out between two paper towels to soak out some of the excess water

***Or for a cashew-based option, use THIS recipe

Keywords: vegan, gluten free, fluffy, cream cheese, glaze, easter, healthy, baking, carrot cake