We have officially made it to spring! Showers and flowers… bugs and bunnies.
Today I’m bringing a great Easter and spring classic dessert. This sweet and savory treat used to be one that my younger self didn’t appreciate however as we grow we learn not to sleep on Carrot Cake.
I have my moist and flavorful Vegan and Gluten-free Carrot cake with a vegan brown sugar cream Cheese Frosting!
*This recipe is top 8 allergy-friendly!
Ingredients:
- Gluten-Free Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Vanilla
- Flaxseed
- Water
- Cooking Oil
- Applesauce
- Carrots
- Butter
- Vegan Cream Cheese
- Confectioners Sugar
Materials:
- Mixing Bowl
- Whisk
- Baking Pan
- Measuring Cups and Spoons
In a small mixing bowl, combine flaxseed and water and let sit for 5 mins.
Tip: by combining the flaxseed and water you will make an egg-like consistency for an egg alternative. 1 egg = 1 tbsp Flaxseed + 3 tbsp water
Preheat oven to 350°.
Whisk together the flaxseed mixture, sugar, and brown sugar.
Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce.
Then Fold in carrots with a spatula, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan.
Place cake pans into the oven to make for 26-30mins.
While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese.
Next, whisk in powder sugar and brown sugar until icing is an off-white cream color.
Remove cakes from oven and allow to cool for 15-20mins.
Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula, allow icing to set, slice cake, and serve.
Dairy-Free Carrot Cake
Allergy-Friendly Carrot Cake
Equipment
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- 2 Small Round Cake Pan
- Spatula
Ingredients
- 2 cup Gluten-Free Flour
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Cinnamon
- 1 tsp Nutmeg
- ½ tsp Salt
- 3 tsp Vanilla Extract
- 4 tbsp Flaxseed Meal
- ⅜ cup Water
- ⅔ cup Cooking Oil
- ½ cup Applesauce unsweeten
- 4 cups Shredded Carrot loosely packed
Brown Sugar Cream Cheese Icing
- 8 oz Dairy-Free Cream Cheese
- ½ cup Brown Sugar
- 2 cups Confectioners Sugar
- ¼ cup Vegan Butter softened
Instructions
- In a small mixing bowl, combine flaxseed and water and let sit for 5 mins
- Preheat oven to 350°
- Whisk together flax seed mixture, sugar, and brown sugar
- Next, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla, oil, and applesauce
- Fold in carrots, and pour half of the batter into a greased or lined cake pan, and pour the remaining batter into 2nd pan
- Place cake pans into the oven to make for 26-30mins
- While the cakes are baking, in a medium mixing bowl cream together butter and cream cheese
- Next, whisk in powder sugar and brown sugar until icing is an off white color
- Remove cakes from oven and allow to cool for 15-20mins
- Place cake in serving dish and layer with half of the icing and 2nd cake and top with remaining icing using a spatula
- Allow icing to set, slice cake, and serve
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