Carrot Cake

I received a request for this carrot cake recipe from an old customer of mine, and because it was one of my favorites I decided to post about it this week. This basic recipe works extremely well with all kinds of vegetables-I have used radishes, beets, parsnips and zucchini!

Carrot-Cake
3 1/4 cups + 2 Tablespoons gluten free all purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger

6 Tablespoons ground flax + 9 oz warm water

1 3/4 cups sugar
1/2 cups safflower oil
1 1/2 teaspoons vanilla
3 fluid oz orange juice
4 1/2 cups grated carrot
3/4 cups chopped walnuts

Preheat oven to 350 degrees.
Mix the ground flax and water and allow to set for 15 minutes.
In a large bowl mix all the dry ingredients.
In a separate bowl mix the wet ingredients and add the flax mixture.
Add to the dry mixture along with the grated carrots and fold in well.
Pour into 2 greased 8″ x 8″ square baking pans.
Bake at 350 for about 30 minutes.
Allow to cool on a cooling rack before frosting.
They will set up to a firmer and less gummy consistency as they cool.

For the frosting:
8 oz vegan cream cheese
¼ c vegan “butter”, softened
1 tsp vanilla
2 cups powdered sugar

Beat together the frosting ingredients until it just begins to become smooth.
To frost the cakes, be sure they are completely cooled or they will melt the frosting. In the picture, we cut out small circles with a biscuit cutter first and then layered them with frosting in the middle and on top.
You can alternately keep the cakes whole and frost the whole thing!
Carrot-Cake

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