Gluten Free Carrot Cake Tarts, Refined Sugar Free, Oil-Free
Lately I have been having an obsession with carrot cake flavors. There is something so special about adding vegetables into baking and the spices combined together fills me with warmth and joy. When I was little, I used to hate carrots, specifically raw carrots. I did not like the aftertaste. I think the only carrot related dish I liked was with a traditional curry bowl my mom makes. I stayed away from anything with carrots and it wasn’t until I was introduced to carrot cake muffins during a bake sale at my elementary school that I fell in love with carrot cake flavors. Instead of making muffins though, I created these Gluten Free Carrot Cake Tarts that are perfect for breakfast and as dessert. You can add any toppings you like. They are super easy to make and are gluten-, oil-, and refined-sugar free.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Helen Au
1 ½ cup oat flour
1 cup grated carrots
⅓ cup cashew milk (can substitute for any type of milk)
1 tsp apple cider vinegar
1 tsp vanilla extract
2 ½ tbsp honey
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 tsp baking powder
¼ tsp salt
Optional toppings: pumpkin seeds
Preheat oven to 375ºF. Spray mini tart pans with oil.
In a bowl, mix together the flour,cinnamon, ginger, nutmeg, baking powder and salt. Set aside.
In another bowl, mix together the cashew milk, apple cider vinegar, egg, vanilla extract. Gradually add the flour into the wet ingredients until well combined.
Fold in the carrots.
Pour into tart pans leaving about ¾ of the way full. Top with desired toppings.
Bake for 15 minutes. Remove and let cool. Enjoy!