VEGAN RECIPE: Carrot Cake with Cream Cheese Frosting (Gluten Free)

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VEGAN RECIPE: Carrot Cake with Cream Cheese Frosting (Gluten Free)

Postby VegoRecipes » Jun 2, 2019 9:24 am

VEGAN RECIPE: Carrot Cake with Cream Cheese Frosting (Gluten Free)
A delicious carrot cake recipe that’s gluten free and vegan! This lightly spiced cake is topped with a sweet dairy free cream cheese frosting.
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Ingredients
VEGAN RECIPE INGRIDIENTS
For the cake:
2 cups gluten free flour blend OR white spelt flour if you are not gluten free*
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ teaspoon cinnamon
⅓ teaspoon ginger
½ cup organic cane sugar
½ cup light brown sugar
⅓ cup organic canola oil
3 Tablespoons unsweetened applesauce
1 cup grated carrots
1 1/2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1/2 cup water**
For the frosting:
2 cups powdered sugar
4 ounces Daiya brand vegan cream cheese softened
4 Tablespoons buttery spread softened
For the frosting:
2 cups powdered sugar
4 ounces Daiya brand vegan cream cheese softened
4 Tablespoons buttery spread softened

Steps
Step 1
VEGAN RECIPE Carrot Cake STEP BY STEP
Preheat the oven to 350 degrees. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.

Step 2
Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.

Step 3
Pour the batter into the prepared pan. Bake at 350 degrees for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.

Step 4
Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.

Step 5
Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.

Step 6
Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.

 


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