Oat Chocolate Carrot Cake

Oat Chocolate Carrot Cake

This oat chocolate carrot cake tastes like a total treat! Made with Keen’s No Bake Energy Bite Mix and with wholesome ingredients, this makes for a balanced dessert or snack.

Prep Time: 20 minutes
Cook Time: 35  minutes
Total Time: 55 minutes
Serves: 6 to 8



1 pkg (270 g) Keen No Bake Energy Bite Mix Oat Chocolate Chip
250 mL (1 cup) gluten-free all-purpose flour
10 mL (2 tsp) baking powder
10 mL (2 tsp) pumpkin pie spice, divided
375 mL (1 ½ cups) dairy-free milk (such as soy, oat or almond) 
125 mL (½ cup) pure maple syrup
60 mL (¼ cup) plant-based egg alternative
250 mL (1 cup) shredded carrots
10 mL (2 tsp) vanilla extract, divided
250 mL (1 cup) plant-based cream cheese, softened
60 mL (¼ cup) maple sugar
30 mL (2 tbsp) unsweetened shredded coconut (optional)
30 mL (2 tbsp) chopped toasted pecans (optional)



1. Preheat oven to 350°F (180°C). Line 8-inch square baking dish with parchment paper, with paper overhanging sides.

2. In medium bowl, stir together Keen No Bake Energy Bite Mix Oat Chocolate Chip, gluten-free flour, baking powder and 7 mL (1 ½ tsp) pumpkin pie spice.

3. In large bowl, stir together dairy-free milk, maple syrup and plant-based egg alternative. Fold in flour mixture until combined. Fold in carrots and 5 mL (1 tsp) vanilla. Scrape batter into prepared pan.

4. Bake for 35 to 45 minutes or until golden and a tester comes out clean when inserted into centre of loaf. Let cool slightly.

5. Meanwhile, in another medium bowl, stir together plant-based cream cheese, maple sugar, remaining pumpkin pie spice and remaining vanilla. Spread evenly over carrot loaf and, if desired, garnish with coconut and pecans.


Tip: For added crunch and texture, add additional chopped pecans or walnuts to batter if desired.

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