You don’t even need a flour blend for this crave-worthy, genius take on classic carrot cake! Cubes of our delicious Millet & Chia bread beautifully melds together the flavourful sweetness of grated carrots and shredded pineapple for an ultra-moist dessert that tastes just like the original. Top with tasty plant-based, soy-free “cream cheese” icing for gluten-free carroty bliss.
Preheat oven to 350F and generously butter a 7″ round cake tin.
Melt buttery spread in a small saucepan. Add carrots and cook until beginning to soften, 4-5 minutes. Add brown sugar and stir until dissolved then add the pineapple, salt, cinnamon, and vanilla. Allow to cool.
Transfer carrot mixture to a large bowl and add the flax egg and coconut and mix well. Add the cubed bread and mix until evenly coated before transferring to the prepared tin.
Bake until set and golden brown for 22-32 minutes and cool completely.
To make the icing: in a stand mixer beat the powdered sugar, vegan butter, non-dairy milk, apple cider vinegar, vanilla, lemon juice, almond extract, and salt until it’s smooth and fluffy.
Spread the icing over the cooled bread pudding.