Vegan Gluten-Free Carrot Cake Pudding Cups
I have been cooking and baking like crazy with all of this time in quarantine, and I have some great recipes coming your way! This recipe has been the most requested, and I am so excited to share it with you all! I actually made these by accident while attempting to make a carrot cake. What come out of the oven was warm, gooey, carrot cake pudding cups. I don’t know how else to describe them! The top and bottom are fully baked, but the inside remains gooey and pudding-esque. I think they’re delicious and perfectly topped with coconut whipped cream!
Ingredients
1 cup all purpose gluten-free flour
1 1/4 cup almond flour
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon sea salt
1/2 cup applesauce
1 cup almond milk
2 teaspoons vanilla extract
1 cup coconut sugar
1/2 cup melted coconut oil
2 cups grated carrots
Optional:
8 dates, chopped
1/4-1/2 cup walnuts, chopped
Instructions
Preheat the oven to 350°F, and grease a muffin tin. I didn’t use liners, but you can if you want!
In a large bowl, whisk together both types of flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar, and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and optional chopped dates and finely chopped walnuts, and stir until just combined.
Pour the mix into the greased muffin tins.
Bake for 40 minutes. If you insert a toothpick, it won’t come out clean, even 40 minutes into baking, hence the gooey pudding inside! Because they’re vegan, there’s no harm in the ooey gooey interior!
Top with coconut whipped cream, and enjoy!
It is also super easy to store these in the freezer and reheat them as needed. Simply put them into an air-tight container or freezer bag, and separate each layer with aluminum foil or parchment paper.