Delicious Carrot Cake

I don’t know about you, but I LOVE to bake! LOVE LOVE LOVE it! It’s therapy for my soul… it’s my time to think… pray… think a little more. Obsess and hope that this baked good will turn out lovely and edible…

I love how precise baking requires you to be. And naturally, I love to eat all things SWEET! Now, before you continue, you must know – this cake is vegan, gluten free, moist, flavorful and, in my opinion, absolutely delicious! Please don’t let the whole vegan thing scare you away! I was shocked at how well it turned out… And yes, it was Omar and Gaby approved!

I hope you’ll try it and love it as much as we did! Please let me know if you make it. I would love to hear your thoughts! ❤️

Delicious Carrot Cake

  • Servings: 2 8 inch cake pans
  • Print

Ingredients:

  • 3 flax eggs (3 tbsp ground flaxseed plus 7 1/2 tbsp water)
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 cup applesauce
  • 1/2 cup brown sugar
  • 1/4 cup cane sugar
  • 3/4 tsp kosher salt
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1.5 cups almond milk
  • 1.5 cups loosely packed shredded carrots
  • 3/4 cup almond flour
  • 3/4 cup coconut flour
  • 1.5 cup GF All Purpose Flour (I use Bob’s Redmill 1 to 1 baking flour)
  • 3/4 cup chopped nuts, optional
  • 1/2 cup raisins, optional
  • For the Icing:
  • 1 – 4oz stick soy-free Earth Balance, softened
  • 4 cups powdered sugar
  • A pinch of kosher salt
  • 1 tsp vanilla extract
  • 3 – 4 tbsp almond milk

Directions:

  1. Preheat the oven to 350 degrees. Butter and flour your pans; set aside.
  2. Prepare the flax eggs in a large bowl, let them sit for 5 – 10 minutes. Whisk in the coconut oil and maple syrup.
  3. Next, whisk in the applesauce, sugars, salt, baking soda, baking powder and cinnamon.
  4. Using a rubber spatula, add the milk and carrots. Then stir in the flours. The batter will be thick. Not to worry! If you want to add the nuts and raisins, do so now.
  5. Divide the batter evenly among your prepared pans. Bake for 45 – 55 minutes or until golden brown. Do the tooth pick test!
  6. Allow the cakes to cool for 15 minutes in the pans, then invert onto cooling racks. Let the cakes cool completely. If you need to speed up the cooling process, cool in the refrigerator or freezer.
  7. For the icing: using a standing or handheld mixer, beat the vegan butter, powdered sugar, salt and vanilla together. Slowly add in the almond milk tbsp by tbsp until you get the consistency you desire.
  8. If you want your cake to be completely covered in a thick layer of icing, I would suggest doubling the icing. I left mine looking a little bare on purpose 😉
  9. Decorate your cake however you choose! Share it with friends, or eat it all yourself!

*This recipe was adapted from the Minimalist Baker*

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