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Carrot Cake Fingers
You can’t have a high tea without nut free carrot cake fingers and our vegan baking mix did just the trick and it tasted delicious. Paired with our dairy free cream cheese frosting and it was perfection.
Our carrot cake contains no nuts and it tasted absolutely amazing and like no other.
The baking mix is such a yummy texture, we love to add 1tbsp of apple cider vinegar to make them extra fluffy. They are full of flavour.
The gluten free carrot cake slices with a hot cup of tea is a pairing like no other and we can’t get enough of it.
These Carrot Cake Fingers are the perfect bitesize treat and are free from all of the Top 14 allergens which is great for any social gatherings or even to go in a school lunch box as a school safe snack.
Prep:5 Minutes
Cook:20-25 Minutes
Level:Beginner
Ingredients
- x1 Creative Nature Carrot Cake Mix
- 165g grated carrot
- 70 ml Vegetable Oil
- 65ml Cold Water
- 1 tsbp Apple Cider Vinegar
- 156g Powdered (Icing) Sugar
- 60g Extra Virgin Coconut Oil
- 30ml of your favourite milk
- Splash of Vanilla Extract
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Method
1. Preheat the oven to 180 degrees (fan)
2. In a large mixing bowl add the contents of the making mix, grated carrot, vegetable oil, cold water and apple cider vinegar (remember to leave some grated carrot to top off your cake at the end)
3. Evenly distribute the mixture between two 20cm cake tins and add to the oven for 20-25 mins.
4. Allow to cool for a further 15 minutes
5. For the frosting, ensure coconut oil is room temp (nice and soft), then whisk it to a creamy texture in a bowl
6. Add in the sugar while mixing together slowly.
7. Pop in the Vanilla, then slowly add the milk whilst mixing until you reach your desired consistency
8. Cut up the carrot cake in 6 rectangles and spread over the frosting.
9. Sprinkle over the left over grated carrot and add your carrot decor.
10. Enjoy!!!