Vegan Gluten-Free Carrot Cake
Ingredients
The cake
-
2½
cups
gluten-free all-purpose flour blend
-
1
Tablespoon
ground cinnamon
-
1¼
teaspoons
baking powder
-
1¼
teaspoons
baking soda
-
1
teaspoon
salt
-
½
teaspoon
ground nutmeg
-
pinch
ground cloves
-
pinch
ground ginger
-
1
pound
carrots
-
1
cup
granulated sugar
-
1
cup
light brown sugar
-
4
flax eggs
(1/4 cup ground flaxmeal and 3/4 cup water)
-
¾
cup
vegetable oil
-
1
cup
chopped pecans or walnuts (optional)
The frosting
-
8
cups
gluten-free powdered sugar
-
1½
cups
vegan butter or margarine
-
3
Tablespoons
non-dairy milk
-
1
Tablespoon
apple cider vinegar
-
2
teaspoons
vanilla extract
-
1
teaspoon
lemon juice
-
pinch
salt
Instructions
- 1. Preheat the oven to 350°F and grease the baking pans.
- 2. Dust the pans with gluten-free flour.
- 3. In a bowl, whisk together the dry ingredients.
- 4. Shred the carrots using a food processor and mix with the dry ingredients.
- 5. In the food processor, blend the sugars, flax eggs, and oil until frothy.
- 6. Combine the wet and dry mixtures until well mixed.
- 7. Pour the batter into the prepared pans and bake until a toothpick comes out clean.
- 8. Allow the cake to cool completely before frosting.
- 9. For the frosting, mix all ingredients until smooth and adjust consistency as needed.
- 10. Frost the cooled cake as desired.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
10g
Total carbohydrates
50g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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