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Vegan GF Carrot Cake Parfaits

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x



  • 3 cups whole almond flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger (optional)
  • 1/2 teaspoon cloves (optional)
  • 4tbs vegan egg powder combine with 1/2 cup almond milk 
  • 3/4 cup maple syrup 
  • 1/4 cup oil (I use coconut)
  • 2 1/2 cups peeled and grated carrots 
  • 1 tsp orange zest
  • 1/2 cup golden raisins
  • 1 cup toasted pecans, divided

Coconut whip:

  • 2 cans coconut milk (chilled overnight, solid portion only)
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tsp pumpkin spice


  1. Preheat your oven to 350°F grease two cake pans and line w/parchment paper for easier removal
  2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and clove and toasted pecans.
  3. In a large bowl, whisk the vegan eggs, maple syrup, oil, vanilla, golden raisins, orange zest, and carrots, mix until combined.
  4. Add wet to dry ingredient and stir just until combined.
  5. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. 
  6. Let cool for 10-15 minutes in the dish, and then turn onto a wire rack to cool. Break up into pieces. 
  7. Coconut whip: Throw everything in the bowl of a standing mixed, whip until smooth. Create layers, garnish with pecans, chill until ready to serve
  • Category: parfait
  • Cuisine: Dessert
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