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Gluten-free Pecan Carrot Cookie Cake (dairy-free)

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Gluten-free Pecan Carrot Cookie Cake made with less than 10 ingredients for an easy and healthy vegan carrot cake cookie skillet recipe!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes

Yield: 6-8 slices 1x

Ingredients

Scale
  • 1/3 cup creamy nut butter
  • 1/4 cup liquid oil of choice (coconut and avocado both work!)
  • 1/4 cup unsweetened applesauce
  • 1 flax egg (or sub pasture-raised egg)
  • 1 teaspoon vanilla extract
  • 1.5 cups almond flour (I haven’t tested other flours! Sub at your own risk!)
  • 1/2 cup coconut sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 cup organic shredded carrots
  • 1/3 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees and grease an 8 or 9 inch pie dish or skillet with oil
  2. Mix together the nut butter, oil, applesauce, egg and vanilla until creamy
  3. Mix in the almond flour, coconut sugar, nutmeg, cinnamon and baking powder until smooth and well combined
  4. Fold in the carrots and pecans then add batter to baking dish
  5. Bake in oven for 25-30 minutes or until cooked thoroughly
  6. Allow the cake to cool for few minutes then slice and enjoy!
  • Author: Rachel

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