Vegan Gluten Free Carrot Cake
This carrot cake is moist and delicious, plus it's egg, dairy and gluten free!
- 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
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!
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo