Rustic, healthy and super fragrant
The vegan carrot tart with whole wheat flour is a rustic, wholesome dessert perfect for those looking for a recipe without eggs and butter but still delicious.
The base is prepared with whole wheat flour and grated carrots, which make the dough soft and fragrant. The peanut butter and jam filling creates an irresistible contrast between sweet and creamy.
It’s a tart that’s simple to prepare, perfect for:
healthy breakfast
snack
light dessert after a meal
And thanks to the whole wheat flour it’s also more nutritious and filling.
Try these other vegan desserts too:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups whole wheat flour
- 2 1/4 cups carrots (grated)
- 1/3 cup vegetable oil
- 1/4 cup sugar
- Half packet baking powder
- 1/3 cup + 1 tbsp cup plant-based milk
- 7 oz peanut butter
- 7 oz jam (to taste)
Steps
For the preparation of the Vegan Carrot Tart with Whole Wheat Flour and Peanut Butter watch the video HERE.
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Let’s prepare the base
In a bowl add:
whole wheat flour
sugar
baking powder
grated lemon zest
Mix well.
Grate or finely chop the carrots
add them to the mixture.
Add:
oil
plant-based milk.
Combine and knead quickly until you obtain a soft dough.
Shape the tart
Grease or flour the pan.
Take about three quarters of the dough and press it into the pan with your hands.
If it sticks you can lightly flour your hands.
Prick the bottom with a fork.
Add the filling
First spread a layer of peanut butter.
Then add jam on top to taste.
Decoration
Roll out the remaining dough with a little flour.
Cut strips and place them on top to create the classic tart lattice.
Baking
Bake in the oven at 356°F for about 50 minutes.
Let cool completely before cutting.
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✨ Result
A tart that is:
vegan
whole wheat
rustic
fragrant
With a creamy peanut butter and jam filling that makes it irresistible.
Perfect for those who want a healthier dessert that is still super indulgent 🥰
storage:
Store at room temperature for 2–3 days covered with plastic wrap or under a cake dome.
In the refrigerator up to 4 days.
Can be frozen up to 1 month.
FAQ (Questions and Answers)
Can I use regular flour?Yes, you can replace whole wheat flour with all-purpose flour.
Can I change the filling?Of course, you can use only jam or a hazelnut spread.
Can you taste the carrots?No, they only make the dough softer and slightly sweet.
