Tasty Carrot Cake

This moist cake is perfect for Easter Sunday and other special occasions. Typically, the predominate ingredients used to make cake are white flower, white sugar, eggs, and butter, but this recipe uses a blend of gluten-free flours and is naturally sweetened with carrots and pure maple syrup. It’s even got walnuts for added flavor and a garnish of shredded coconut. We love this recipe at Now That’s Vegan! We think you will too. 

Dry Ingredients:

• 2 cups Bob’s Red Mill Gluten-Free Brown Rice Flour or other brand
• 1 1/2 cups Bob’s Red Mill Gluten-Free Almond Meal Flour or other brand
• 1 cup Bob’s Red Mill Gluten-Free ‘Sweet’ White Sorghum Flour or other brand
• 1/2 cup Bob’s Red Mill Gluten-Free Garbanzo and Fava Flour or other brand
• 2 teaspoons aluminum-free baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 1/2 cup unsweetened applesauce
• 1 tablespoon Bragg Organic Apple Cider Vinegar or other brand
• 1 cup rice milk
• 1 cup 100% pure maple syrup
• 3 tablespoons Carrier Organic Grapeseed Oil or other brand
• 1 tablespoon pure vanilla extract

Other Ingredients:

• 6 large carrots, finely shredded* (about 2 cups)
• 1 cup organic walnuts, coarsely chopped
• 1 tablespoon coconut oil, to grease pans
• 1 recipe Vegan Frosting, white
• 2 tablespoon shredded coconut, unsweetened (optional)

Directions:

1. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
2. In a medium size bowl mix together all the wet ingredients. Pour the wet ingredients into the dry and mix with an electric mixer for 2 minutes or until well combined.
3. Use a large wooden spoon to fold in the carrots and walnuts until well blended.
4. Pour approximately 2 3/4 cups of batter into each 2 (8-inch round) greased nonstick cake pans. Gently tap the pans on a counter or tabletop to even out and remove any air bubbles.
5. Bake in a preheated 375º F oven for 30-35 minutes or until an inserted toothpick comes out clean. Let completely cool. Remove from pan.
6. Frost the top of one cake with the Vegan Frosting, then place the second cake on top and frost its top. If you want to also frost the sides, be sure to double the Vegan Frosting recipe. If desired, sprinkle with the unsweetened shredded coconut.

Yield: Makes 2 (8-inch round) cake layers

*Carrots can be shredded in a food processor fitted with a shredding blade or using a box grater.