Wheat Free Vegan Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.6

(6)

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 cup organic cane sugar
½ cup packed light brown sugar
¾ cup neutral oil (such as canola or sunflower)
½ cup unsweetened applesauce
¼ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract
3 cups grated carrots (about 4 medium carrots)
¾ cup chopped walnuts

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

¼ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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