Every bite of the 1-Bowl Carrot Apple Snack Cake is a healthy treat.

Our 1-bowl carrot apple snack cake takes the cake when it comes to a tasty and healthy snack. This healthy cake has the natural sweetness of carrots and apples, along with warm spices and a soft, moist texture from the carrots and apples. This cake is a great choice if you need a pick-me-up during the day or a tasty treat for dinner. Come with us as we talk about how easy and tasty this one-bowl recipe is.

It shouldn’t be hard to make a delicious cake. So, our recipe for carrot apple snack cake is made to be easy and quick, and you only need one bowl. By putting all the ingredients in a single mixing bowl, you can save time preparing and cleaning up. It’s a stress-free way to bake, so you can focus on enjoying the process and loving the end result.

Carrots and apples go together like peanut butter and jelly, and in this snack cake, they make a wonderful flavor. Grated carrots add wetness and a natural sweetness, while apples add a touch of tartness and a hint of a fruity smell. The mixture of these two ingredients gives the cake depth and complexity, making each bite a treat.

We add warm spices like cinnamon, nutmeg, and ginger to our carrot apple snack cake to make it taste better. These fragrant spices go well with the natural sweetness of the carrots and apples, giving the cake a warm and welcoming taste. As the cake bakes, it fills your kitchen with an appealing scent that makes it even more tempting to eat.

This carrot apple snack cake is not only tasty, but it is also a healthy way to snack. When you eat carrots and apples together, you get important vitamins, fiber, and natural antioxidants. Plus, it’s a guilt-free treat because it’s moist and has just the right amount of sweetness. This cake will satisfy your sweet tooth and keep you healthy, whether you eat it with a cup of tea in the afternoon or on the go for breakfast.

 Our recipe makes a delicious carrot apple snack cake on its own, but you can make it your own by adding and topping it with your favorite things. You could add chopped nuts, raisins, or shredded coconut for more texture and taste. If you want to make this cake a little more decadent, you can add a cream cheese frosting or a drizzle of maple glaze. This recipe is easy to change, so you can make it your own.

The 1-Bowl Carrot Apple Snack Cake is proof that healthy snacks can be both tasty and easy to make. This cake is a great treat at any time of day because of its natural sweetness, warm spices, and soft texture. So, get out your mixing bowl and enjoy the tastes and ease of this delicious snack cake that makes you happy every time you eat it.

1-Bowl Carrot Apple Snack Cake 

Recipe by foodXmorrisons


Prep time


Cooking time



Hearty, vegan carrot apple snack cake made in 1 bowl! Wholesome, simple ingredients, simple to make, tender, and perfectly sweet! 

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  • CAKE
  • 1 ½ Tbsp flaxseed meal (to make flax eggs)

  • 3 ¾ Tbsp water (to make flax eggs)

  • 1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)

  • 1/3 cup mashed very ripe banana

  • 1/4 cup maple syrup

  • 1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)

  • 1/2 tsp sea salt

  • 1/2 tsp ground cinnamon

  • 1/2 cup plain unsweetened almond milk (or other dairy-free milk)

  • 1 heaping cup (packed) grated carrot

  • 1/2 cup finely grated apple

  • 2/3 cup gluten-free rolled oats

  • 1 1/2 tsp baking soda

  • 1/2 cup almond meal (or flour)

  • 1 heaping cup gluten-free flour blend

  • 1/4 cup raw walnuts (chopped // for topping)

  • FROSTING optional
  • 1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)

  • 1 Tbsp coconut oil (melted // optional - helps the frosting firm up when chilled)

  • 1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)

  • 2 Tbsp lemon juice

  • 3 Tbsp maple syrup (plus more to taste)

  • 1 tsp vanilla extract


  • Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8 inch baking dish or similar size pan.
  • To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
  • Add almond milk and stir. Then add grated carrot and apple and stir.
  • Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
  • Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The GF blend just takes longer to bake than glutenous cakes.
  • Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
  • OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
  • Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.

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