Save this recipe for this upcoming Easter, because you’re gonna want to make this delicious gluten free, vegan and refined sugar free carrot cake. This is a healthier alternative to your traditional carrot cake, proving that you do not have to compromise on flavour for a guilt-free treat.
Ingredients
- 280 grams gluten-free flour
- 280 grams grated carrots
- 75 grams raisins
- 60 grams chopped walnuts + more for topping
- 136 ml unsweetened applesauce
- 136 ml agave or maple syrup
- 60 ml avocado oil (or oil of choice)
- 2 flaxseed eggs (2 tbsp ground flaxseed mixed with 90 ml water, let sit for 5 minutes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Cashew “Cream cheese” frosting:
- 2 cups raw cashews, soaked
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon agave or maple syrup
- 2-3 tablespoon water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 18-23 cm cake pan or line it with parchment paper.
- In a large mixing bowl, combine the grated carrots, raisins, chopped walnuts, applesauce, agave syrup, oil and flaxseed eggs. Mix until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- While the cake is cooling, prepare the cashew cream cheese frosting. In a blender, blend the frosting ingredients until smooth.
- Once the cake has cooled, spread the frosting evenly over the top and sprinkle with some walnuts.
- Slice and serve your delicious gluten-free carrot cake! Enjoy!