Vegan Gluten-Free Carrot Cake Recipe

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Dawn Miller Modified: March 21, 2022
Vegan Gluten-Free Carrot Cake Recipe

How To Make Vegan Gluten-Free Carrot Cake

Preparation: 40 minutes
Cooking: 20 minutes
Total: 1 hour

Serves:

Ingredients

  • cupsgluten-free all-purpose flour blend,I used Bob’s Red Mill GF All-Purpose Baking Flour, plus extra for dusting the pans
  • 1tbspground cinnamon
  • tspbaking powder
  • tspbaking soda
  • 1tspsalt
  • ½tspground nutmeg
  • pinch of ground cloves
  • pinch of ground ginger
  • 1lbcarrots,peeled
  • 1cupgranulated sugar
  • 1cuplight brown sugar, packed
  • 4flax eggs,¼ cup ground flaxmeal and ¾ cup water
  • ¾cupVegetable Oil
  • 1cupchopped pecans or walnuts,optional
  • 8cupsgluten-free powdered sugar
  • cupsvegan butter or margarine
  • 3tbspnon-dairy milk,I used unsweetened almond milk
  • 1tbspapple cider vinegar
  • 2tspvanilla extract
  • 1tsplemon juice
  • pinch of salt

Instructions

ADJUST OVEN RACK TO THE MIDDLE POSITION, AND PREHEAT TO 350 DEGREES F. USE COOKING SPRAY OR BUTTER TO THOROUGHLY GREASE THE INSIDE OF EITHER:

  1. -1 13×19-inch baking pan, or

  2. -2 9-inch round cake pans, or

  3. -3 8-inch round cake pans

  4. 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.

  5. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.

POUR BATTER EVENLY INTO THE PREPARED PAN(S). BAKE UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF THE CAKE COMES OUT CLEAN, ABOUT:

  1. In a food processor fitted with the large shredding disk, shred carrots. Then transfer 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). Add 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.

  2. Transfer 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.

  3. -30-35 minutes for the 9×13-inch baking pan

  4. -25-30 minutes for the two 9-inch round cake pans, or

  5. -18-23 minutes for the three 8-inch round cake pans

  6. 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. Remove cake, if transferring to a different serving platter, and frost as desired.

HOW TO MAKE VEGAN GLUTEN-FREE “CREAM CHEESE” FROSTING:

  1. Combine 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.

Nutrition

  • Calories: 1510.47kcal
  • Fat: 75.41g
  • Saturated Fat: 41.26g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 21.61g
  • Polyunsaturated Fat: 7.08g
  • Carbohydrates: 210.88g
  • Fiber: 7.62g
  • Sugar: 174.09g
  • Protein: 8.85g
  • Cholesterol: 79.98mg
  • Sodium: 777.53mg
  • Calcium: 158.13mg
  • Potassium: 324.81mg
  • Iron: 3.11mg
  • Vitamin A: 508.41µg
  • Vitamin C: 3.78mg
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