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GF Vegan Carrot Cake with Cinnamon Buttercream Frosting
(recipe, Katie Hickey)
Next time, I will try this recipe without Bob's Red Mill, because the tapioca flavor was there. This cake freezes very well, and I liked it even better out of the refrigerator.
- 3 cups gluten-free baking flour (Note: I used Bob’s Red Mill Gluten-Free All-Purpose Flour per cookbook recommendation.)
- 1 Tbsp. baking powder
- 1 Tbsp. baking soda
- 1 tsp. xanthan gum
- 1½ tsp. salt
- 2 Tbsp. cinnamon, grated
- 3 Tbsp. ginger, powdered
- ½ tsp. nutmeg, grated
- ⅔ cup canola oil or coconut oil (melted)
- 1 cup agave nectar
- 1 cup almond milk
- 1 Tbsp. vanilla
- ½ cup hot water
- 3 cups carrots, shredded
- ¾ cup raisins (optional)
- ¾ cup walnuts (optional)
- A handful of shredded coconut (optional)
- Cinnamon Frosting:
- Vegan Vanilla Buttercream
- 2 cups confectioner’s sugar (original recipe called for 3 cups, but I used way less. Jsut whip the butter and add sugar until it reaches a good consistency)
- ⅓ cup (5 tbsp) nonhydrogenated vegan margarine or shortening (softened)
- 2 Tbsp. almond milk
- 1 Tbsp. vanilla or almond extract (I used Almond)
- Cinnamon to taste
- 1) Preheat oven to 325°. Grease 9” × 13” baking pan with oil or cooking spray.
- 2) Combine all dry ingredients in a large mixing bowl.
- 3) Mix in oil, agave nectar, almond milk, and vanilla. You will have a thick batter. Gently stir in hot water. Fold in carrots.
- 4) Pour batter into 9” × 13” baking pan or fill cupcake cups with ⅓ cup of batter. Bake cake for 35–45 minutes or until a toothpick comes clean. Bake cupcakes for 20–30 minutes. Depending on your oven, you may want to turn the pan and/or cover with foil halfway through baking. The former prevents uneven cooking; the latter keeps the top from burning before the insides are good and done.
- 5) Allow cake to cool before frosting
- For Frosting:
- 1) Cream butter in a stand mixer. Gradually add sugar until you've reached your desired consistency. Add almond milk to get creaminess and help it along.
- 3) Add vanilla or almond extract and cinnamon to taste. Whip a lot to incorporate air and get it light and fluffy.