Gluten-Free Carrot Cake
There are a few things in life that make tea time a memorable occasion: tea, and freshly baked cake. Here’s the recipe for our tea-time favourite.
Ingredients
- 2 cups grated carrots, about 6-8 medium carrots
- 3 ½ cups Lifestyle Food Gluten-Free Cake Flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ½ tsp nutmeg
- ½ tsp cardamom
- 1 ½ cup dairy-free milk plus 1 tsp apple cider vinegar, room temperature
- 1 ¼ cup brown sugar or coconut sugar
- ½ cup granulated sugar
- ¾ cup unsweetened applesauce, room temperature or mashed banana
- ½ cup margarine, room temperature
- 1 tsp vanilla extract
Frosting
- 1 cup soaked cashews
- 2 cups icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Method
- Preheat the oven to 180 degrees Celsius, and spray a bundt cake pan with non-stick spray.
- Grate the carrots, and mix the dairy-free milk with the apple cider vinegar.
- In a large bowl, whisk together the flour, spices, and baking powder, baking soda and set aside.
- In a large mixing bowl with a hand mixer, cream together the margarine, brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add in the applesauce or mashed banana, vanilla extract, and carrots. Mix until combined. Sift in the flour, baking powder, baking powder and spices, alternating between pouring in the vegan dairy-free milk mixture as well. Don’t overmix.
- Pour the batter into the bundt pan. Bake the cake for about 28-32 minutes, or until the toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer them to the cooling rack to fully cool. Do not frost until the cake is cool to touch.
- Blend the frosting and then pour over the cake, add walnuts on top, more icing sugar and serve.
