Gluten Free Vegan Carrot Cake

A gluten-free carrot cake without white flour, white sugar and dairy butter.



Cashew Cream Cheese Frosting


For Carrot Cake

  1. Preheat oven to 350 degrees. Lightly oil and line a shallow 10×8 inch or 2 small round 6 inch baking pans with non-stick parchment paper.
  2. Cream the non-dairy butter and coconut sugar in a mixing bowl until light and fluffy.
  3. Gradually beat in eggs and add a little flour after each addition.
  4. Add all the remaining ingredients for cake in order listed while the mixer continues to mix.
  5. Bake for 35-45 minutes or until the mixture is cooked and a skewer inserted in center comes out clean.
  6. Remove from oven and cool.
  7. Once cooled, frost and decorate.

For Cream Cheese Cashew Frosting

  1. Using a blender, food processor or stick blender process cashews, lemon and maple syrup until creamy.
  2. Taste as you go along to ensure it meets your satisfaction. You may have to stop blender or food processor to scrape sides of container.
  3. Once desired creaminess is achieved, fold in coconut cream and sprinkle a little bit of salt to enhance flavor.