Vegan Carrot Cake Pop Tarts
Time for spring baking with these homemade vegan carrot cake pop tarts! They are so delicious you will love it.
Equipment
- Rolling Pin
Ingredients
Dough
- 1 ½ cups (180g) all purpose flour plus more for dusting
- 2 tablespoons organic sugar
- ¼ teaspoon salt
- ½ cup (112g) vegan cold butter
- 3 tablespoons (45ml) ice cold water
- 1 tablespoon almond milk, for brushing on prepared pop tart before baking
Filling
- 4 carrots peeled (about 4 ounces/115g)
- ½ cup (60g) walnuts
- ½ cup (100g) organic brown sugar
- 1 tablespoon maple syrup or agave nectar
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Glaze
- 1 ounce (28g) vegan cream cheese
- ¾ cup (90g) organic powdered sugar
- 1 to 2 teaspoons water enough to make glaze thick enough to your liking
Optional Topper
- 2 tablespoons organic brown sugar
- 2 tablespoons walnuts
Instructions
- Prepare the dough: into a food processor add the flour, sugar, and salt. Pulse to mix. Add in the cold butter and cold water. Pulse and mix again until big pieces of the dough has formed. Use your hands to bring the dough together and form into a ball. Cover and place in the fridge for 30 minutes.
- Meanwhile, in the food processor add the ingredients for the carrot filling. Pulse and mix until everything has formed into a paste. You may need to scrape the sides down with a spatula. *If you like your carrot cake to be very spiced feel free to add in more of the spices to bring out a stronger flavor. You can taste the filling and adjust accordingly.
- Prepare the topper by adding the walnuts and brown sugar into the food processor and pulsing until they have turned into a fine crumble. This is optional and you don't need to do this if you don't want to.
- After 30 minutes remove the dough from the fridge and divide into 4 sections.
- Preheat oven to 400°F.
- Take one ball and place it on onto a clean well floured work surface. Roll it out to be a rectangle that is about a ¼ inch thick. You want it to be thick enough to support the filling. Use a sharp knife to cut out 4 long rectangles about 2 to 3 inches wide. Add a scoop of filling about 1 ½ tablespoons to center of one half. Fold the other half over top and then use a fork to seal up the pop tart and place on a lined baking sheet. Brush with nondairy milk to help add a golden color to pop tarts. Repeat this process until all pop tarts have been made. If you need to see a visual I would suggest watching the YouTube video. *I did not care about all of them having perfect sharp edges if you do you can use a knife to cut out and define the edges more.
- Once 8 pop tarts have been made (2 dough balls) you can bake the first batch. Bake for 24 minutes or until golden brown and crispy. Repeat the process with the other 8 pop tarts.
- Allow them to cool on a wire rack (or in a separate dish) for at least a half hour before making the glaze. To make the glaze mix together all the ingredients into a small bowl. If you want the glaze thinner add more water.
- Add a small spoonful of glaze on top of each pop tart and allow it drip down onto the pop tart, then top with the topping.
- Enjoy immediately or allow them the glaze to harden and store until ready to eat.
Video
Notes
- You can make the dough by hand if you prefer or don't have a food processor. Just use a knife to cut the butter into the flour and then mix until a shaggy dough forms. Knead with hands 1 to 2 minutes until it comes together.
- My Food Processor
- If you want more of a frosting than a glaze you can triple the amount of vegan cream cheese and beat it with a hand mixer along with 1 tablespoon vegan butter, add the powdered sugar and a few teaspoons nondairy milk until a thick frosting has formed.
Tried this recipe?Let us know how it was!