Carrot cake fudge (gluten-free, vegan, paleo, low sugar, soy-free, nut-free)
A quick and healthy way to enjoy carrot cake as fudge. Carrot cake fudge made from just 7 simple ingredients. Full of healthy fats and sweetened with a touch of maple syrup. Perfect summer treat to have any time of the day.
- Prep Time: 7 minutes
- Total Time: 7 minutes
- Yield: makes one 6 inch cake 1x
Ingredients
Scale
carrot cake fudge
- 1 cup of carrot puree (8oz)
- 1/2 cup of coconut butter (4 1/2oz)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
coconut whipped cream
- 1 can of coconut cream (the solid part of cold canned coconut milk)
toppings
- sprinkles of shredded carrots, walnut pieces, and dash of nutmeg
Instructions
- Make carrot puree from pureeing steamed carrots.
- Place carrot puree and coconut butter in Vitamix blender.
- Blend.
- Next add in maple syrup and spices.
- Continue to blend.
- Pour carrot fudge batter into a 6 inch pan.
- Set in refrigerator.
- Next make coconut cream topping.
- Remove the solid cream layer from a cold can of coconut milk.
- Place cream in a large bowl.
- Beat with hand mixers to make whipped cream.
- Remove carrot cake fudge from fridge and place whipped coconut cream on top.
- Place fudge back in refrigerator to set for a few hours.
- Remove and top with desired toppings.
- Slice and enjoy–slightly chilled.
Nutrition
- Serving Size: makes 6-8 slices