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Vegan Gluten Free Carrot Cake

This carrot cake is moist and delicious, plus it's egg, dairy and gluten free!
Print Recipe
Course Baking

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!
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo