Vegan Gluten-Free Carrot Cake

SCALE 1x 2x 3x

subheading: VEGAN GLUTEN-FREE CARROT CAKE INGREDIENTS:

2.5 cups ( 12.5 ounces) gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans

1 Tablespoon ground cinnamon

1 ¼ teaspoon baking powder

1 ¼ teaspoon baking soda

1 teaspoon salt

½ teaspoon ground nutmeg

pinch of ground cloves

pinch of ground ginger

1 pound carrots, peeled

1 cup granulated sugar

1 cup light brown sugar, packed

4 flax eggs (* ¼ cup ground flaxmeal and ¾ cup water, see instructions below*)

¾ cup vegetable oil

(optional: 1 cup chopped pecans or walnuts)

subheading: VEGAN GLUTEN-FREE “CREAM CHEESE” FROSTING INGREDIENTS:

8 cups gluten-free powdered sugar

1 ½ cups ( 3 sticks) vegan butter or margarine

3 Tablespoons non-dairy milk (I used unsweetened almond milk)

1 Tablespoon apple cider vinegar

2 teaspoons vanilla extract

1 teaspoon lemon juice

pinch of salt

Directions at gimmesomeoven.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer