GF Carrot Cake + Maple Cream Cheese Icing
Alright here’s my carrot cake recipe I procrastinated about, I was going to say procrati-baked but it doesn’t work because I just didn’t feel motivated to make a cake yesterday. But you know what, I mustered up my will power to bake and my family and I enjoyed this moist (yes I said it) carrot cake today…Hope you enjoy if you end up making!
GF Carrot Cake
1/2 cup coconut oil (melted)
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water left to set for 5 minutes)
1/2 cup unsweetened almond milk
1/4 cup creamy almond butter
1 tsp apple cider vinegar
2 cups fine blanched almond flour (I use this one)
1/2 cup coconut flour
1/2 cup finely shredded coconut
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 medium carrot (peeled and finely shredded)
1/4 cup chopped walnuts
Method: Preheat the oven to 350 F. In an electric mixed combine the wet ingredients, reserving the carrots and walnuts for later. Fold in the flours, coconut, spices, and baking agents. Fold in the finely shredded carrots and walnuts. In two greased 6-inch baking pans add the batter, dividing it between the two. Bake for 30-35 minutes. Allow to fully cool for 2 hours while you make the icing.
Maple Cream Cheeze Icing
1 cup vegan butter (I used Miyoko’s)
1 cup vegan cream cheese
4 Tbsp maple syrup
Method: In an electric mixer, using a whisk head, whisk the butter, cream cheese, and maple together. Add half the icing to one cake. Adding the second on top. Smooth icing over the top and you’re done!