Homemade Vegan Gluten-Free Carrot Cake
- Yield 9
- Prep 40 minutes
- Cook 20 minutes
Homemade Vegan Gluten-Free Carrot Cake is a dessert recipe on Avoteb. The yield on the card is 9. The amounts and the method are both on this page.
Ingredients
Yield: 9 servings
- 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 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 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 (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
- 3/4 cup vegetable oil
- (optional: 1 cup chopped pecans or walnuts)
- 8 cups gluten-free powdered sugar
- 1 1/2 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
Method
-1 13×19-inch baking pan, or
-2 9-inch round cake pans, or
-3 8-inch round cake pans
Then dust the inside of each pan with gluten-free flour until the grease is completely covered and no spots of the pan are visible.
In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.
In a food processor fitted with the large shredding disk, shred carrots. Then move them to the mixing bowl with the flour. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). Tip in the granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.
Move egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.
-30-35 minutes for the 9×13-inch baking pan
-25-30 minutes for the two 9-inch round cake pans, or
-18-23 minutes for the three 8-inch round cake pans
Let cake cool completely in the pan(s) on a wire rack, about 1 hour. Run a knife around the edge of the cake to loosen. Lift cake, if transferring to a different serving platter, and frost as desired.
Mix all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.
