Dairy Free Vegan Gluten Free Plant Based
This recipe is a perfect addition to your Spring time menu. I think it will look especially pretty on your Easter and Thanksgiving table, or anytime you crave carrots! I’ve modified the original recipe, given to me by my friend Marina, to make it dairy free by using coconut oil and coconut milk. You can also substitute vegan butter for the coconut oil. I’ve also modified this recipe to make it gluten free by using gluten free flour, but feel free to use regular flour if you do not have issues with gluten. Carrots come in many colors including the traditional orange, purple, and white. I think this dish presents best with orange carrots.
Besides this being a lovely and delicious dish, carrots are so good for you! This root vegetable provides health benefits to your eyes, skin, kidneys, liver, heart, and teeth.
Carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
2 lbs. carrots ( I like using frozen carrots for this recipe)
Equivalent of 3 eggs ( I have used Just Egg to make this and also Bob’s Red Mill Egg Replacer )
¼ tsp cinnamon
½ cup brown sugar
1 Tbsp. baking powder
½ cup coconut oil, melted
2 Tbsp. gluten free flour
1 cup coconut milk
Cook carrots until soft and then mash . Mix all other ingredients together and add to mashed carrots. Pour carrot mixture into blender and puree.
Pour into baking dish and cook at 350 for 54-50 minutes or until browned on top and a toothpick comes out clean..
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DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too
- 2 pounds carrots ( I like using frozen carrots for this recipe)
- Equivalent of 3 eggs ( I have used Just Egg to make this and also Bob's Red Mill Egg Replacer )
- 1/4 tsp cinnamon
- Dash of Nutmeg
- 1/2 cup brown sugar
- 1 Tbsp baking powder
- 1/2 cup coconut oil, melted
- 2 Tbsp 2 Tbsp. gluten free flour
- 1 cup coconut milk
- Cook carrots until soft and then mash
- Mix all other ingredients together and add to mashed carrots. Pour carrot mixture into blender and puree.Pour into baking dish and cook at 350 for 54-50 minutes or until browned on top and a toothpick comes out clean..