Gluten Free Carrot Cake

• Produce

  • 1 1/3 cup Carrots, cooked
  • 1 8 oz. can Pineapple

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 2 tsp fresh lemon juice [see note, fresh
  • 1/4 cup Vegan butter

• Baking & Spices

  • 1 4 c shortening [see note 1
  • 1 tbsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 3 cup Granulated sugar
  • 4 1/2 cup Powdered sugar
  • 1 tsp Sea salt, fine
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1 1/2 cup Canola oil

• Nuts & Seeds

  • 1 1/2 cup Coconut
  • 1 1/2 cup Walnuts

• Dairy

  • 8 oz Cream cheese, dairy free

• Other

  • 3 C Bob's Red Mill Gluten Free 1-TO-1 Baking Flour (420g

Found on whattheforkfoodblog.com

Description

Ingredients

• 3 C Bobs Red Mill Gluten Free 1-TO-1 Baking Flour (420g)
• 3 C granulated sugar (or organic cane sugar)
• 1 teaspoon fine sea salt
• 1 Tbsp baking soda (yes, 1 tablespoon.)
• 1 Tbsp ground cinnamon
• 1 1/2 C walnuts, chopped
• 4 large eggs, room temperature
• 1 1/2 C canola oil
• 1 Tbsp vanilla extract
• 1 1/3 C pureed cooked carrots
• 1 1/2 C shredded coconut
• 1 8 oz. can crushed pineapple, drained
• 8 oz. dairy free cream cheese (can use regular)
• 1/4 C shortening [See Note 1]
• 1/4 C vegan butter
• 4 1/2 C powdered sugar
• 1 tsp vanilla extract
• 2 tsp fresh lemon juice [See Note 2]

Directions

• Preheat oven to 350 degrees and spray 3 9-inch cake pans with non-stick spray.
• In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Mix in the walnuts to coat them with the flour and set the bowl aside.
• In a medium bowl, lightly beat the eggs. Whisk in the oil, vanilla, and pureed carrots and mix until well combined.
• Pour the wet ingredients into the dry ingredients and gently mix until there isnt any dry flour. Fold in the coconut and crushed pineapple. Pour the batter evenly between the 3 cake pans.
• Bake on the center rack [see Note 3] for 50 minutes or until a cake tester comes out clean. Let the cakes cool for 15 minutes in the pans before inverting onto wire racks to cool. Cool completely before frosting.
• Add the cream cheese and shortening to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
• Scrape down the sides of the bowl and add the vegan butter. Beat about 30 seconds or until the butter is incorporated. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
• To frost the cakes, place one cake layer on a cake stand or flat plate. Add a thin layer of frosting, just enough to cover the cake, and spread it evenly over the cake. Add a second layer of cake and repeat the frosting step. Add the third layer and evenly spread the frosting over the top and around the sides of the cake.
• The cake can be kept at room temperature until ready to serve or it can be refrigerated. I suggest refrigerating the cake if your house is warmer then 70-72 degrees or its humid. Bring the cake to room temperature before serving.