Carrot Cake with Cream Cheese Frosting (Gluten Free, Vegan

• Vegetarian

• Produce

  • 1 cup Carrots
  • 1/3 tsp Ginger

• Canned Goods

  • 3 tbsp Applesauce, unsweetened

• Condiments

  • 4 tbsp Buttery spread
  • 4 oz Daiya brand vegan cream cheese

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Cane sugar, organic
  • 1 1/4 tsp Cinnamon
  • 2 cups Gluten free flour blend or white spelt flour if you are not, gluten free
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Canola oil, organic

• Liquids

  • 1/2 cup Water

Found on theprettybee.com

Description

Ingredients

• 2 cups gluten free flour blend OR white spelt flour if you are not gluten free*
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1¼ teaspoon cinnamon
• ⅓ teaspoon ginger
• ½ cup organic cane sugar
• ½ cup light brown sugar
• ⅓ cup organic canola oil
• 3 Tablespoons unsweetened applesauce
• 1 cup grated carrots
• 1½ teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• ½ cup water**
• 2 cups powdered sugar
• 4 ounces Daiya brand vegan cream cheese, softened
• 4 Tablespoons buttery spread, softened

Directions

• Preheat the oven to 350 degrees. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
• Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.
• Pour the batter into the prepared pan. Bake at 350 degrees for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.
• Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.
• Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.
• Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.