Carrot Cake [gf] [v] Recipe
spice cake, carrots, vegan cream cheese, walnuts, coconut
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- 3
Combine Wet Ingredients
In another bowl, mix the granulated sugar, applesauce, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Add Carrots, Walnuts, and Coconut
Fold in the shredded carrots, chopped walnuts, and shredded coconut until evenly distributed.
- 6
Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 8
Prepare the Frosting
In a mixing bowl, beat the vegan cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until creamy.
- 9
Frost the Cake
Once the cake is completely cooled, spread the vegan cream cheese frosting evenly over the top.
- 10
Serve
Cut into squares and serve. Enjoy your delicious gluten-free and vegan carrot cake!