Carrot Cake, gluten free, vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
CAKE6 tbsp *Flax Seed Meal (ground flax) 1 cup (8 fl oz) Water, tap 3-1/3 cup Bob's Red Mill Gluten Free 1 to 1 Baking flour 4 tsp Cinnamon, ground 1 tbsp Baking Powder 1-1/2 tsp Baking Soda 1 tsp Salt 3/4 tsp Nutmeg, ground 1/2 tsp Allspice 1/4 tsp Ginger, ground 1 pound (about 3-1/2 cup grated) peeled Carrots, raw 1-1/3 cup Granulated Sugar 1-1/3 cup, packed Brown Sugar 1 tbsp lemon juice1 cup Canola Oil (Shortening and gluten-free flour mix for greasing and flouting the pan)FROSTING (with a cream-cheese-like flavor!)12 tbsp Earth Balance Vegan Buttery Sticks (3/4 cup), room temperature4 cups gluten- free Powdered Sugar 2 tbsp Almond Breeze Almond Milk (or other milk substitute)1-1/2 tsp Bragg Organic Raw Apple Cider Vinegar 1 tsp Vanilla Extract 1/2 teaspoon Lemon juice
For the cake:
First mix the flax meal and water and let sit several hours or over night to get "eggy."
Preheat oven to 350. Grease and flour a 9 X 13 pan ( using gluten free flour mix).
In a large bowl whisk together the gluten free flour mix, cinnamon, baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and ginger.
In a food processor fitted with a grating plate (if you have a choice of the size of the shreds, choose the smaller size) shred the carrots. (if the processor leaves ungrated chunks you can put those through a blender if you wish). Dump out the carrots into the bowl with the flor mix and spices. Rinse and wipe out the processor bowl and fit in the metal blade instead of the shredding disk. Add the granulated sugar, the brown sugar, the flax meal and water mix, and the tablespoon of lemon juice and process until thoroughly combined - about 30 seconds. Add in the oil in a steady stream. Process until all the oil has been incorporated.
Pour the sugar mixture into the bowl with the carrots and the flour and spices. Mix thoroughly with a large mixing spoon or rubber spatula. Transfer the batter to the prepared 9x13 pan. Bake at 350F for 45 - 50 minutes or until done. Top will be firm and the cake will start to pull away from the sides of the pan. Doesn't hurt to bake a little longer. This cake is very moist. Remove from oven and let cool on a rack. This cake needs to be totally cool before frosting. You can wait a day before frosting.
(Note: This cake batter can be used for cupcakes. Bake cupcakes about 20 minutes.)
Frosting:
Beat the room temperature stick margarine for a few minutes. Add the 4 cups of powdered sugar and beat (it will have a crumb-like texture). Then beat in the almond milk, vinegar, vanilla, and 1/2 tsp lemon juice. Spread on cooled cake.
Serving Size: Cut 9 x 13 cake into 4 pieces the long way and 6 pieces across.
Number of Servings: 24
Recipe submitted by SparkPeople user ANTIOCHIA.
First mix the flax meal and water and let sit several hours or over night to get "eggy."
Preheat oven to 350. Grease and flour a 9 X 13 pan ( using gluten free flour mix).
In a large bowl whisk together the gluten free flour mix, cinnamon, baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and ginger.
In a food processor fitted with a grating plate (if you have a choice of the size of the shreds, choose the smaller size) shred the carrots. (if the processor leaves ungrated chunks you can put those through a blender if you wish). Dump out the carrots into the bowl with the flor mix and spices. Rinse and wipe out the processor bowl and fit in the metal blade instead of the shredding disk. Add the granulated sugar, the brown sugar, the flax meal and water mix, and the tablespoon of lemon juice and process until thoroughly combined - about 30 seconds. Add in the oil in a steady stream. Process until all the oil has been incorporated.
Pour the sugar mixture into the bowl with the carrots and the flour and spices. Mix thoroughly with a large mixing spoon or rubber spatula. Transfer the batter to the prepared 9x13 pan. Bake at 350F for 45 - 50 minutes or until done. Top will be firm and the cake will start to pull away from the sides of the pan. Doesn't hurt to bake a little longer. This cake is very moist. Remove from oven and let cool on a rack. This cake needs to be totally cool before frosting. You can wait a day before frosting.
(Note: This cake batter can be used for cupcakes. Bake cupcakes about 20 minutes.)
Frosting:
Beat the room temperature stick margarine for a few minutes. Add the 4 cups of powdered sugar and beat (it will have a crumb-like texture). Then beat in the almond milk, vinegar, vanilla, and 1/2 tsp lemon juice. Spread on cooled cake.
Serving Size: Cut 9 x 13 cake into 4 pieces the long way and 6 pieces across.
Number of Servings: 24
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 386.4
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 313.8 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 1.7 g
- Protein: 1.7 g
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