Carrot Cake (Gluten-free + Vegan)

Making carrot cake from scratch is surprisingly simple! It turns out to be pleasantly dense and flavourful, with a subtle aroma of cardamom and cinnamon.

Made with an abundance of carrots, filled with the perfect mix of sweet spices, a moist crumb and a rich velvety cream frosting hidden between the layers of cake – you already know it’s utterly divine.

INGREDIENTS:-

• 2 cups almond flour
• 1 cup coconut sugar/ beet sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp cardamom
• 2 tsp vanilla extract
• ½ cup almond milk (or any plant milk)
• 1 cup grated carrot
• ½ cup vegetable oil
• 2 tsp apple cider vinegar

(For the icing)

• ½ cup vegan butter
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp soy milk

INSTRUCTIONS:-

1. To a large mixing bowl, sieve in the flour, baking powder, baking soda, cinnamon and cardamom.
2. Add the grated carrot and sugar, and mix well.
3. To another bowl, add the milk, vinegar, oil and vanilla. Stir them up.
4. Add the wet ingredients to the dry. Stir and fold the batter till evenly combined.
5. Preheat the oven to 350 degrees F.
6. Line the cake tin with parchment paper and pour in the batter.
7. Bake for 30 minutes or until it passes the toothpick test.
8. Let it cool in the pan for 10 minutes and flip upright to a cooling rack.

(For the icing)

1. To a large bowl, add the butter, milk and vanilla extract. Beat on low speed with an electric hand mixer.
2. Continue to mix steadily while adding the sugar in parts to avoid any lump formations.
3. Once the ingredients are completely incorporated, increase to medium-high speed and beat until it turns fluffy, creamy and smooth. Refrigerate for 10-15 minutes.

Lastly, using a large serrated knife, split the cake into 2 or 3 layers.
Dollop the frosting generously onto the top layers of the cake and assemble one on top of the other.
Sprinkle walnuts, raisins or other toppings of choice.