Vegan Gluten Free Carrot Cake
Vegan Gluten Free Carrot Cake
This carrot cake is moist and delicious, plus it's egg, dairy and gluten free!
Ingredients
- 1 cup coconut flour
- 6 flax eggs ***make by combining 6 TBS flax with 1 and 1/8 cup hot water. Stir together and set in the freezer for ten minutes
- 1/4 cup pumpkin puree
- 1/4 cup tahini
- 1 cup maple syrup
- 2/3 cup coconut oil measured when liquid
- 4 tbs coconut milk or hemp milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 1/2 cup grated carrots
- 1/2 tsp sea salt
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
Frosting
- 2 cups palm shortening can also use butter, room temperature
- 1 cup arrowroot powder
- 2/3 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat oven to 350 and grease two 8 inch cake pans
- Combine all ingredients in a standing mixer or food processor until combined
- Bake for 20-25 minutes until the edges are slightly brown
- Let cool completely before frosting!
Frosting
- Cream the shortening until fluffy using a standing or hand held mixer
- Add in the maple syrup, vanilla and salt
- Slowly add in arrowroot powder, 1/4 cup at a time until frosting becomes smooth and fluffy
- Once your cake is cooled and frosted, garnish with cinnamon or pumpkin seeds and carob or chocolate chips. Enjoy!
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