Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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trending now, vegan, gluten-free, cakes & breads, oil-free, sweet · March 4, 2018

Vegan Gluten-Free Carrot Cake

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Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!

Vegan Gluten-Free Carrot Cake

What started as a mission to make a favorite cake for a girl for her birthday (a.k.a. happy b-day from me to myself) turned into a week long cake baking marathon. There have been fail cakes and win cakes and I’m-not-sure-if-this-is-a-fail-or-a-win-I’ve-eaten-too-much-cake cakes and at least four pounds of carrots and moments where I wanted to cut and run back to chocolate cupcakes instead and enough leftovers to pretend it’s my birthday for the next three weeks. Oh, and that one cake I sat on.

I think I even uttered the words “I hate carrot cake” at one point. And by uttered I mean texted in all caps to a bestie I knew could relate. But I take it all back now. I cannot be held responsible for what I say after back-to-back recipe testing flops and a jar of frosting casualty all in the same day.

But finally I bring you a simple, healthy, frosted, damn GOOD carrot cake. And it just so happens to be vegan, gluten-free, and oil-free too! But those details aren’t nearly as fun as the flavor and the frosting. Especially the frosting.

Vegan Gluten-Free Carrot Cake

I can’t blame all of the fails on ingredient chemistry, there was quite a bit of indecision on my part too. First I tried it with a mix of quinoa and almond flour – good but um hello expensive and not low fat or grain-free. Then I tried a paleo mix of coconut, almond, and tapioca flours – just a big floppy, gooey, unbaked-inside fail. Okay so take out the coconut and just use almond – yummy but too dense. And finally I went back to my roots and just used oat flour – SUCCESS!

I would describe the wonderfully light and defined crumb that’s moist yet not gummy, but you can just see for yourself…

Vegan Gluten-Free Carrot Cake

Before you read any further, I need to warn you that this ingredient list isn’t the shortest. You could even call it long compared to my usual keep it simple style. It’s not complicated though, and still comes together with maybe 10 minutes (15 max if you count the frosting prep) of work.

On this not-the-shortest list is:

  • applesauce
  • coconut sugar
  • lemon juice
  • vanilla extract
  • nondairy milk
  • tapioca starch
  • oat flour
  • spices (cinnamon + ginger)
  • baking powder and soda
  • salt
  • CARROTS
  • (optional) walnuts

Nothing crazy, right?

Vegan Gluten-Free Carrot Cake

And then there’s the frosting. Ohhhhhhh the frosting – my tangy, creamy, luscious true love ♡ Yeah I’m one of those corner piece of cake people who goes for maximum frosting surface area. I kept it under control here with a very normal person ratio of frosting to cake, but once you taste this goodness you’ll be adding more mid piece too.

While not a traditional cream cheese frosting, it does still have that TANG that compliments carrot cake so well. Inspired by my friend Brandi’s vegan strawberry cream cheese recipe, the base is a mix of cashews and non-dairy yogurt. The cashews are what make it thick and even thicker after refrigerating. The yogurt in combination with lemon juice is what makes it tangy. Unless your yogurt is sweetened you will need a couple of tablespoons of maple syrup too, plus vanilla and salt to balance out the flavor.

You do need to soak the cashews pre-blending so the frosting comes out just as smoooooooooth as can be, so don’t forget that step the night before. You want it to be as thick as can be but still blend. If it keeps getting stuck when you turn up the speed either use the tamper or set the blender to a lower speed (like 2-3) and just let it run for longer.

Vegan Gluten-Free Carrot Cake

If I was blowing out 24 candles right now my wish on at least 13 of them (gotta save some for life and stuff) would be for YOU to bake this cake and frost it and taste it and adore it right along with me. And you shouldn’t deny a birthday girl her wish.

Vegan Gluten-Free Carrot Cake

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Vegan Gluten-Free Carrot Cake

★★★★★ 4.8 from 20 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 pieces 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!


Ingredients

Scale
  • 1 cup (250g) unsweetened applesauce*
  • 2/3 cup (110g) coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup (120g) nondairy milk**
  • 1/3 cup (50g) tapioca starch***
  • 2 1/2 cup (300g) oat flour****
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1 1/2 cup (180g) grated carrots
  • 1/2 cup (60g) chopped walnuts ((or pecans))

Cashew Yogurt Frosting

  • 1 cup (120g) raw cashews (soaked overnight)
  • 1/3 cup (75g) nondairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
  3. Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
  4. Fold in the grated carrots and walnuts.
  5. Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
  6. Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely before frosting.
  8. Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
  9. Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
  10. Slice and enjoy! Keep leftovers in the refrigerator.

Notes

*You can substitute with non-dairy yogurt or pumpkin puree, but the applesauce adds extra natural sweetness so I recommend it. **I used light canned coconut milk. You can use almond milk or other types of nondairy milk from a carton, but the cake won’t be as moist. ***You can substitute with arrowroot or corn starch. ****For a grain-free option, try this recipe instead.

Keywords: baking, cake, dessert, gluten-free, oat flour, vegan

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In: trending now, vegan, gluten-free, cakes & breads, oil-free, sweet · Tagged: blender, cinnamon, dessert, frosting, birthday, video, yogurt, baking, oat flour, maple syrup, dairy-free, egg-free, cashew

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Comments

  1. Shivani says

    March 4, 2018 at 3:21 pm

    The fact you sat on the cake made me laugh SO HARD! It sounds just like something’s I would do lol. I hope you had a lovely Birthday xxx

    Reply
    • Natalie says

      March 4, 2018 at 5:09 pm

      Ha I mean everyone sits on a cake at least once in their life, right?😂 Thank you lovely!

      Reply
      • Anna says

        April 17, 2018 at 9:52 am

        Hello 🙂

        My dad is gluten free and vegan. His 50th birthday is tomorrow and I wanted to make him this cake because he used to love carrot cake before his diet change 10 years back. I noticed that you said you can sub the coconut milk for regular nondairy milk but it may not be as creamy- do you have an recommendation for what nondairy milk would be the best option if I want the cake moist? He’s allergic to coconut 🙁

        Reply
        • Natalie says

          April 17, 2018 at 10:25 am

          The richer the milk, the more moist and decadence the cake. So carton milk (that is mostly water) would be the least ideal, but something like homemade cashew or almond milk would be great here. I hope it turns out wonderful and your Dad loves it🤗

          Reply
      • Karyn says

        December 30, 2021 at 10:53 am

        I once left the cake I had just made for my father on the roof of my car. Yep. Then drove away. It wasn’t a pretty sight.

        Reply
        • Natalie says

          December 30, 2021 at 11:39 am

          Oh nooooooo!! That’s the stuff that’s only supposed to happen in movies😭😭😂

          Reply
  2. Bianca Zapatka says

    March 4, 2018 at 3:48 pm

    This cake looks so delicious!
    Love all the ingredients- they’re not only yummy but also healthy 😊
    I hope you had a great birthday 😘

    ★★★★★

    Reply
    • Natalie says

      March 4, 2018 at 5:10 pm

      Thanks for coming over to check it out Bianca🧡

      Reply
  3. Mandy says

    March 4, 2018 at 10:42 pm

    🎶Happy Birthday to you,
    Happy Birthday to you,
    Happy Birthday, dear Natalie,
    HAPPY BIRTHDAY TO YOUUU!🎶
    Be grateful you don’t have to actually listen to us sing! 😂 I hope you had an amazing day, my friend!! Mmmm, a week long cake baking marathon sounds like a dream (although I know how not fun trials can be). Now did you literally or figuratively sit on a cake?! 😆 OMG, I loooooooove carrot cake…it’s seriously one of my absolute favorites and I’d even take it over chocolate because cream cheese frosting is everything. That tangy, decadent, creamy goodness – YUM! Looks to me like you nailed the texture of the cake, too (those close up shots are kinda killing me)!! The ingredient list might be a little longer than your typical recipe, but holy smokes, I’d say it’s worth it…plus they’re ingredients people most likely have on hand – not to mention the super simple process ❤️ Happy 24th, Natalie!!! Sending lots of love your way!!

    Reply
    • Natalie says

      March 5, 2018 at 8:11 am

      Hehe well I sang in my head the entire way through pretending it was you and it sounded BEAUTIFUL🤗 Oh and the cake sitting was very literal–frosting-covered shorts and all😂😂 For me birthdays were always the debate between carrot or chocolate, but I actually think I prefer carrot too🙊 YES it’s all about that tangy frosting contrast! I am actually snacking on the results of an almond flour trial with it, much more dense but sooooo moist and yummy. I might just post it anyways even though it’s not fluffy classic b-day cake texture. Anyways, THANK YOU for all the sweet messages and bday love yesterday❤️❤️ Happy new week!

      Reply
  4. Shawna says

    March 5, 2018 at 12:45 am

    This looks yummy! I plan on making it later this week! 🙂 I just have a question regarding the frosting. After soaking the cashew overnight, do I dump out the water? Or does it go into the blender along with the cashew? If I do need to add water, how much is needed? Thanks and a belated happy birthday! 🙂

    Reply
    • Natalie says

      March 5, 2018 at 8:02 am

      Ah I’m so glad you asked, I forgot to specify! You drain the cashews before adding them to the blender. The maple syrup and yogurt will be enough liquid to blend, you want it as thick as possible. Hope you enjoy and thank you 🙂

      Reply
      • Beth says

        March 6, 2018 at 1:47 pm

        Do you use the Vitamix blending bowls for the frosting?

        Reply
        • Natalie says

          March 6, 2018 at 4:41 pm

          You certainly can, although I just used the 32oz vitamix container and it worked fine 🙂

          Reply
          • Beth says

            March 6, 2018 at 5:15 pm

            I have been hesitant to buy the blending bowls. The 32 ounce container sounds better, but I don’t think it is available for the Ascent series.

          • Natalie says

            March 6, 2018 at 5:47 pm

            Both are great for different reasons, but the smaller container is more versatile than the cups in my opinion. You are correct, there is no 32oz for the Ascent, but I have this 48oz and I use it all the time: https://www.vitamix.com/us/en_us/shop/48-ounce-container-with-self-detect

          • Beth says

            March 6, 2018 at 6:04 pm

            The 48 oz container looks like it would be too big for smaller amounts like this frosting? Does the 48 oz have a smaller base than the low profile 64 oz?

          • Natalie says

            March 6, 2018 at 6:17 pm

            Yep, it has a narrower base which so it works a lot better for small amounts. Almost as good as the 32oz 🙂

          • Beth says

            March 7, 2018 at 1:08 am

            It probably wasn’t fair to ask so many Vitamix questions, but your experience really matters. Thank you.

          • Natalie says

            March 7, 2018 at 9:11 pm

            Oh no worries at all! I am actually a brand ambassador for them (and avid user obviously!), so always happy to answer any and all questions 🙂

  5. Ling says

    March 5, 2018 at 4:43 am

    This looks wonderful! Is there a substitution for the oat flour? Maybe banana flour? Unfortunately I can’t eat gluten ,grains or seeds on my autoimmune diet. Thanks,

    Reply
    • Natalie says

      March 5, 2018 at 7:58 am

      Hi Ling! I’ve only tested it with almond flour and it came out delicious but much less fluffy so I still want to experiment with it more before posting. But if you want to try it, you will need to sub 3 cups almond flour, increase the tapioca starch to 1/2 cup, and bake for longer (about 45 minutes) Hope that helps!

      Reply
  6. Caroline | Unsweetened Caroline says

    March 5, 2018 at 9:33 am

    Sounds incredible! I love the sound of that frosting. 😍

    Reply
    • Natalie says

      March 5, 2018 at 11:33 am

      That frosting on cardboard and I’d eat it😆 Okay maybe not cardboard, but lettuce…DONE. Thanks girl!

      Reply
  7. Sherilyn says

    March 5, 2018 at 1:59 pm

    This is so amazing!!! I was just looking for a healthy carrot cake recipe. You are my favorite YouTuber thank you sooo much for all your efforts😄

    ★★★★★

    Reply
    • Natalie says

      March 5, 2018 at 4:23 pm

      Perfect timing! Thank you for the kind words of support Sherilyn, that means a lot❤️

      Reply
  8. Jennifer says

    March 5, 2018 at 3:01 pm

    This looks amazing!! Thanks for posting! My dad loves carrot cake but hasn’t had it since going gluten free a few years ago. Now I can make it for his birthday!! Plus, I’m dairy free so I can eat it! Yay! I have my fingers crossed that someday you’ll make a gluten and dairy free spice cake! Hehe that’s my favorite. Have a super happy birthday! 🎊

    ★★★★★

    Reply