Vegan Gluten Free Carrot Cake Recipes

The production process is extremely easy, you simply need to comply with the approaches that we have actually created on this page. The following are the phases of how to prepare Vegan Gluten Free Carrot Cake.

This vegan and gluten free carrot cake is made with Bob’s Red Mill Gluten-Free flour for a perfectly moist and decadent holiday dessert.

INGREDIENTS

Carrot Cake:

• 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/4 cup apple sauce
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1 cup shredded coconut
• 1 cup walnuts chopped

Cream Cheese Frosting:

• 8 ounces vegan cream cheese at room temperature
• 1/2 cup 1 stick vegan butter, at room temperature
• 1 teaspoon vanilla extract
• 5 cups powdered sugar sifted

INSTRUCTIONS

1. To make the Carrot Cake, preheat the oven to 350. Line the bottom of an 8″ or 9″ cake pan with parchment paper and spray with bottom and sides with oil. Set aside.
2. In a large bowl mix together gluten-free baking flour, baking powder and soda, spices, and salt.
3. In a separate bowl combine apple sauce, oil, white and brown sugars, and vanilla extract. Stir together. Mix in grated carrots and coconut.
4. In 2 to 3 batches, add the dry ingredients to the wet, gently mixing to combine. Once an evenly-hydrated batter has formed, fold in the walnuts.
5. Pour the cake batter into the prepared cake and bake for about 1 hour, until a knife inserted in the middle of the cake comes out clean.
6. Remove the cake from the oven and let cool completely until removing from the pan and slicing. Place it in the refrigerator and chill for easier handling.
7. Once the cake is completely cool, remove from pan by flipping upside down and cut the cake it through the middle into two or three layers.
8. To make the Cream Cheese Frosting, in a stand up mixer with the paddle attachment, beat together vegan cream cheese and vegan butter until well combined, scraping down the sides as necessary.
9. Add vanilla extract and combine.
10. With the mixer on it’s lowest setting, slowly add the powdered sugar one cup at a time, stopping to scrape down the sides between cups. Once all the powdered sugar is added, turn up the speed to medium and mix until smooth and creamy.
11. To assemble the cake, place about 1 1/2 cups of cream cheese frosting on the bottom layer of cake, smooth oven evenly with an offset spatula and top with a second layer of cake. Repeat with a third layer if necessary.
12. Sprinkle the top layer with toasted almonds or coconut and store in the refrigerator until ready to serve.

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