Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake with Amsterdam Chefanie Sheets

Vegan Gluten-Free Carrot Cake with Amsterdam Chefanie Sheets

These days, people follow diverse diets, and when I go to a party where I will not know all of the guests, I want to bring something that everyone will enjoy. Cue Vegan, Gluten-Free Carrot Cake. This recipe is inspired by Gimme Some Oven & is so perfectly moist and delicious! You and all of your guests will enjoy it, especially if it is dressed in a WOW Chefanie Sheet. 

RECIPE

Ingredients:

    •    1 1/4 cups gluten-free flour 

    •    4 1/2 t pumpkin pie spice 

    •    5/8 t baking powder

    •    5/8 t baking soda

      •    1 t salt

      •    ½ pound carrots, peeled

      •    6 T granulated sugar

      •    ½ cup light brown sugar, packed

      •    2 flax eggs (½ cup ground flaxmeal and 6 T water, stirred until combined)

      •    6 T vegetable oil

Gluten Free Creamy Vegan Frosting: 

       •    4 cups powdered sugar

       •    3/4 cup vegan butter

       •    1 ½ T almond milk

     •    ½ T apple cider vinegar

     •    1 ½ t vanilla extract

       •    ½ t lemon juice

       •    ½ t pinch salt

Directions:

    •    Preheat oven to 350

    •    Prepare 4 or 5 4-inch cake pans by spraying with canola oil.  

    •    In a large bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.

    •    In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour.

    •    Clean food processor, add granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined

    •    With processor running, add oil in a steady stream.      

•    Transfer egg mixture to large bowl with the carrots and flour. Stir until thoroughly combined. 

•    Pour batter into prepared pans and bake for 30 minutes or until a cake tester comes out clean.

    •    While the cake is in the oven, whisk together ingredients for cream cheese frosting until fluffy. 

    •    Allow cakes to cool for 15 minutes and then remove from pan. 

    •    Once the cakes have cooled, spread cream cheese frosting in between each cake layer.

    •    Apply #ChefanieSheet & enjoy!

40 minutes active time, 70 minutes total time. Serves 6.

Note: This cake batter is enough for 3 or 4 4-inch cake pans.