Carrot Cakes with Green Bean Amandine and Olive Relish


Crispy carrot cakes combine with creamy, tangy aioli, olive relish, and green bean amandine for a delicious dish that’s satisfying and packed with nutrition. This meal sounds more complicated than it actually is. Trust me, one bite of these carrot cakes with all the accompaniments, and it’ll be one of your favorite go-to dinners!

Health Benefits of Carrots

Eye Health

Everyone knows carrots are great for your eyes. As an excellent source of beta-carotene, lutein, and zeaxanthin, carrots supply many nutrients that improve eye health and vision.

Antioxidant Support

Carrots also supply a healthy dose of phenolic antioxidants to your diet. These are necessary to help combat free radicals to improve overall health and well being. Free radicals also help slow the aging process and may even protect against cancer, cardiovascular diseases, and neurodegenerative diseases.


Carrots provide a great source of roughage, or fiber. This helps keep the digestive system working smoothly and prevents constipation, IBS, and other digestive disorders.

Skin Health

Vitamins A and C in carrots are great for your skin and hair, as well as your eyes. They not only help protect skin from the sun’s UV rays, they also nourish the skin from the inside out.

Prevention and Treatment of Diabetes

Studies show that Polyacetylenes found in plants of the Apiaceae family (including carrots) may help manage diabetes. This is because they can help stimulate basal or insulin-dependent glucose absorption in the body.

Let’s Make Some Carrot Cakes

If all of those health benefits aren’t enough, try these carrot cakes simply because they are delish. The combination of textures and flavors is sure to please!

Looking for another great recipe with carrots? Try my Carrot, Ginger, and Turmeric Soup with Sweet and Spicy Carrot Chips!


Carrot Cakes with Green Bean Almondine and Olive Relish

Prep Time: 15 minutes Cook Time: 15 minutes
Yield:2 servings


For the Aioli

1/4 cup vegan mayonnaise

2 garlic cloves, minced and divided

1 lemon, halved

salt and pepper to taste

For the Olive Relish

1/4 cup Kalamata olives, diced

1 – 4 oz. jar roasted red peppers, drained and diced

For the Carrot Cakes

1/4 oz. flat leaf parsley, de-stemmed and roughly chopped

3/4 cup chickpea flour

3 tablespoons hemp seeds

4 medium carrots, shredded

olive oil

For the Green Bean Amandine

1/4 cup sliced almonds

6 oz. green beans, trimmed


For the Aioli
  1. Combine vegan mayonnaise, half of the minced garlic, juice of half of the lemon, and salt and pepper. Stir to combine lemon aioli. Set aside.
For the Olive Relish
  1. Combine diced olives, roasted red pepper and 1 teaspoon lemon juice. Stir to combine.
For the Carrot Cakes
  1. Combine the parsley, remaining half of minced garlic, chickpea flour, hemp seeds, carrots and 1/2 cup water to a large bowl. Season with salt and pepper and stir to combine.
  2. Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Divide the carrot socca batter into six patties, and add to oil in batches to cook. Flatten the patties using a spatula. Cook, undisturbed, until well browned on each side, about 3-4 minutes. Remove from oil and season with salt.
For the Green Bean Amandine
  1. Place a small skillet over medium heat and toast the sliced almonds.
  2. Meanwhile, place a medium saucepan over high heat and bring 1-2 inches of water to a boil. Add green beans and boil for 2-3 minutes until tender. Drain the green beans and toss with almonds, 1-2 teaspoons of lemon juice, and salt.
To Serve
  1. To serve, smear half of aioli on the bottom of a plate, top with three carrot cakes, and then garnish with olive relish. Add the green bean almondine to the side, and serve with lemon wedges.

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