Carrot Cake | Gluten Free, Vegan, Grain Free

For All Gluten Free Vegan Dessert Lovers :)
This Vegan Gluten-Free Carrot Cake is moist and super flavourful. This carrot cake is vegan (dairy-free, egg-free), 100% free of grains, gluten, and refined sugar and so easy to make. Serve with lemon cashew cheese frosting :) This healthy carrot cake is perfect for Easter but can be enjoyed on any other day.

Ingredients (6-inch)

*1cup=240ml, 1Tbsp=15ml

*No Substitution Unless Specified.

CAKE
[wet]
• 1 medium banana, mashed
• 6 Tbsp grapeseed oil
• 1 Tbsp apple cider vinegar
• ¼ cup (4 Tbsp) maple syrup
• ¼ cup (4 Tbsp) coconut sugar
• ½ tsp vanilla extract
• 1 cup grated carrot (lightly squeezed)
[dry]
• ½ cup desiccated coconut
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1/8 tsp ground nutmeg
• ½ cup chopped walnuts (sub pecans)

FROSTING
• ¾ cup raw cashews, soaked overnight
• 3 Tbsp melted coconut oil
• 2 Tbsp maple syrup
• 1 medium lemon, juiced & zested
• 1 tsp vanilla extract
• Pinch sea salt


Instructions
1. In a large mixing bowl, add the wet ingredients and mix well.
2. Add all dry ingredients and combine.
3. Pour into a 6” cake pan, and bake at 160˚C / 320˚F for 40 – 50 mins.
4. Allow cake to cool completely in the pan, then place in the fridge to set for at least 2 hours.
5. FROSTING – add all ingredients to a blender and blend until smooth and creamy. Chill in the fridge for 30 mins to firm up.
6. Serve with lemon cashew cheese frosting!

#Vegan #PlantBased #GlutenFree