This gluten-free, vegan cake was incredible. My only regret is the frosting. I purchased a vegan whipped cream that, albeit delicious, didn’t spread quite as I would have liked it to. The result is perhaps the most delicious, lightest and fluffiest carrot cake I have ever had the pleasure of consuming (multiple slices at once, no less), only with a messy topping. Either way, the recipe is so worth sharing, so here it is.
Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.
Gluten-Free Vegan Carrot Cake Recipe
Serves a crowd
For the cake
- 2.5 cups gluten-free all-purpose flour blend
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 pound carrots, peeled and grated
- 1 1/2 cups coconut palm sugar
- 1/2 cup maple syrup
- 4 flax eggs
- 3/4 cup vegetable oil
For the frosting
- Instead of doing what I did, make 2 batches of this fig cream frosting
Preheat the oven to 350 degrees Fahrenheit. Grease three 8-inch round pans with vegetable oil. Set aside.
Mix the first eight ingredients in one bowl and the remaining ingredients in another.
Stir the dry ingredients into the wet ingredients until well combined.
Pour an equal amount of the mixture into the three 8-inch round pans.
Pop the pans into the oven and bake for 20 minutes, or until a toothpick comes out clean of the center of each carrot cake layer.
Let the layers cool before removing from their tins. Flip one of the layers onto a serving dish. Slather it generously with the frosting. Top with the second layer, following by more frosting. Finally, top the cake with the final layer and coat the top and sides of the cake with the frosting, so all corners are evenly covered. For me, that translated to a lot of melting. Not complaining, but it sure made for compromised photos…
Serve and enjoy!
If you like this recipe, you may like these too:
Carrot Cake Muffins with Fig Cream Frosting
Vegan Chocolate Cupcake
Carrot and Parsnip Puree