Vegan Gluten Free Carrot Cake

18 60 586
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 12
Vegan Gluten Free Carrot Cake
This low carb vegan gluten free carrot cake is so good no one will ever guess that it's either vegan or gluten-free!

Ingredients


3 cup Almond flour/meal, Bob's Red Mill (or Gluten Free All Purpose Flour Blend ((408g)))
284 gm Truvia, calorie-free sweetener (Light Brown; ((400g)))
1 1/2 tsp Baking soda
1 1/2 tsp Baking powder
3/4 tsp Salt
1 tbsp Cinnamon (Ground)
1 1/2 tsp Nutmeg, ground (Ground)
2 Egg (Flax; (2 Tablespoons Ground Flaxseed Meal with 6 Tablespoons Hot Water))
3 tbsp Applesauce, unsweetened
3 1/3 cup Carrot pulp (Grated; ((366g)))
3/4 cup Extra virgin olive oil
2 tsp Vanilla extract, pure
1 1/2 tbsp Apple cider vinegar
1 1/2 cup Walnuts ((150g) Chopped, Optional))
1/4 cup Butter, vegan (for frosting)
227 gm vegan cream cheese (for frosting)
1 cup Swerve Sweetener, confectioners (1-2 cups for frosting)
1 tsp Vanilla extract, pure (for frosting)

Instructions


  1. Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
  2. Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
  3. Prepare your flax eggs by adding 2 Tablespoons ground flaxseed meal to a bowl and then adding 6 Tablespoons of hot water from the kettle. Leave it to sit for a minute to become gloopy.
  4. Add the flax eggs, applesauce, grated carrot, oil, vanilla extract, apple cider vinegar and chopped walnuts and mix into a thick batter. If it's struggling to come together, just leave the bowl to sit for a couple of minutes and then come back and stir again and it should come together. Leaving it for a minute will allow the grated carrots to release more moisture into the bowl allowing it all to come together.
  5. Divide the batter evenly between the prepared cake tins. Place into the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean. If you have some crumbs on the toothpick, this is fine, but you don't want wet batter.
  6. Let them cool for 5 minutes or so and then remove them from the cake pans and place them onto a wire cooling rack and allow to cool completely before frosting.
  7. Next Make Frosting -----------------------------

  8. To make your vegan cream cheese, soak the raw cashews in hot water for 1 hour. Add the cashews to a bowl, pour boiling water from the kettle over it, cover with a cloth and leave to soak for 1 hour.

  9. Then drain the cashews and add to a blender jug with the lemon juice, coconut cream, salt and white vinegar. Blend. If you have a stick attachment for your blender then use this to push the mixture down onto the blades as you blend for easier blending. If you don’t have this attachment, then just be patient, and stop regularly and scrape down the sides, give it a stir and carry on until you have a smooth texture.

  10. Transfer the cream cheese from the blender to a storage container.

  11. Now you’re ready to make your cream cheese. Weigh out 8-ounces (226g) of the cream cheese and place it into the bowl of a stand mixer.

  12. Then add the vegan butter, sift in the powdered sugar and add the vanilla extract.

  13. Starting at slow speed gradually increase speed until the frosting is thick and smooth.

  14. Place the bowl of frosting in the fridge to firm up before using, or use it right away and then place the cake into the fridge for the frosting to firm up on top of the cake. The frosting is a little on the soft/runny side when first made but firms up a lot in the fridge. You can also add more powdered sugar if you want to, but this will effect the flavor balance.

  15. Frost your cake


! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

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