Vegan carrot cake in a jar

Vegan carrot cake in a jar with carrots, oats, walnuts and cashew frosting – a creamy dessert with no refined sugar, quick to prepare and lovely and moist.

At a glance

• Serves 2
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 32 g
• Carbs: 38 g

Ingredients

• 2 carrots
• 50g rolled oats
• 50g walnuts
• 100g cashews
• 30ml water
• 2 tbsp maple syrup
• 1 tsp cinnamon

Method

You’ll need: blender · sieve · grater

1. Soak the cashews in hot water so that they turn smooth and creamy later.
2. Peel the carrots and grate them finely. Put them in a blender with the walnuts, oats, maple syrup and cinnamon.
3. Blend everything into a sticky, slightly chunky mixture. Press the carrot base evenly into dessert glasses.
4. Drain the cashews and blend them with the water and maple syrup into a smooth frosting.
5. Spread the cashew frosting over the carrot base and chill the glasses until set.
6. To serve: once chilled, serve straight from the glass, topped with a little cinnamon or some chopped walnuts if you like.

Good to know

Tastes like carrot cake, just a bit fresher. In a glass it looks simple and still special. Just right when you want a dessert without the oven.

Swaps

Walnuts → pecans (similarly nutty, a little milder in flavour) | Cashews → unsweetened plant-based skyr (usually a little more protein, depending on the product) | Maple syrup → date paste (also contains some fibre) | Oats → finely ground almonds (fewer carbs, but more fat and vitamin E)

Allergens

Contains nuts and gluten (oats) unless the oat product is certified gluten-free; for children, serve only finely blended and age-appropriate; usually unproblematic during pregnancy with fresh, cleanly prepared ingredients. Contains: gluten (oats).

Dairy-free recipes