Mini Carrot Cakes with Coconut Yoghurt (gluten-free, dairy-free and vegan)



These little treats are absolutely divine! As always, they are completely gluten-free, dairy-free and refined sugar-free – so perfect for anyone who is looking for healthy alternatives when it comes to yummy snacks! The carrots work so well in this recipe by keeping the cakes moist, contrasted against the crunch of the walnuts. The raisins add a nice little burst of sweetness too! Finally the coconut yoghurt on top is so delicious, it goes so well with the flavours in these cakes. They actually remind me of the traditional carrot cake with crème cheese frosting – but of course they are a super healthy version and will leave you feeling a million times lighter and more energised!

I hope you enjoy them 🙂




Makes 12 mini cakes

 Dry ingredients

1 ½ cups gluten free flour of choice, sifted (I used ½ cup buckwheat flour, 1/c cup millet flour and ½ cup tapioca flour)*

½ cup coconut sugar (or sweetener of choice e.g. 2 Tbsp honey or maple syrup)

½ cup walnuts, crumbled

1tsp cinnamon

½ tsp Himalayan sea salt

½ tsp baking powder

Wet ingredients

½ cup organic cold-pressed coconut oil, melted

2 organic free-range eggs

2 large carrots, grated

½ cup raisins


½ cup coconut yoghurt

* Other gluten-free alternative flours include almond meal or coconut flour. These are much denser than tapioca flour or brown rice flour, so the cakes may not rise as much.

Preheat oven to 180 C.

Combine wet ingredients.

Mix in a separate bowl all dry ingredients

Add dry ingredients to wet ingredients

Scoop batter into pre-lined muffin tins. Until ¾ full

Bake for 25-30 minutes (or until a skewer inserted into the center comes out clean).

Cool in tin or on a wire rack.

Top with coconut yoghurt, or topping of choice.

Serve with a pot of herbal tea.

Keeps in the fridge for up to 1 week (or frozen if you prefer).