Carrot Cake

🥘 Ingredients

Make the cake

• 350F
• baking powder
  1.5 tbsp
• baking soda
  1/2 tsp
• cinnamon
  1/2 tbsp
• coconut flour
  1/2 c
• coconut oil
  1/2 c
• coconut sugar
  3/4 c
• flax eggs
  3
• ginger
  1/4 tsp
• grated carrots
  2 c
• ground flaxseed
  3 tbsp
• maple syrup
  1/3 c
• non-dairy milk (almond, oat, or coconut)
  4 tbsp
• nutmeg
  1/4 tsp
• raisins
  1/2cup
• salt
  1/2 tsp
• tapioca starch
  1/2 c
• vanilla extract
  1 tsp
• walnuts
  1/2 c
• water
  9 tbsp

Make the frosting

• lemon juice
  1-2 tbsp
• powdered sugar
  4 tbsp
• vanilla
  1 tsp
• vegan sour cream
  1 c

🍳 Cookware

• medium bowl

Make the cake

1. 1

   Preheat your oven to 350F (175°C). Grease an 8-inch square pan or 9-inch round pan and line with parchment paper. Prepare your flax eggs ( ground flaxseed mixed with water ), let sit ⏱️ 5 minutes and set aside to thicken while you prep other ingredients. In a medium bowl , whisk together coconut flour , tapioca starch , baking powder , baking soda , cinnamon , nutmeg , ginger , and salt . In a large bowl, combine the flax eggs, melted coconut oil , coconut sugar , maple syrup , vanilla extract , and non-dairy milk . Whisk until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick (coconut flour absorbs a lot of liquid). Fold in the grated carrots , raisins , and walnuts if using. Mix gently until evenly distributed. Pour batter into prepared pan and smooth the top with a spatula. Bake for ⏱️ 35-45 minutes , or until a toothpick inserted in the center comes out clean. The top should be golden and spring back when lightly pressed. Let cool in the pan for ⏱️ 15 minutes , then transfer to a wire rack to cool completely before frosting.

   350F, flax eggs: 3, ground flaxseed: 3 tbsp, water: 9 tbsp, coconut flour: 1/2 c, tapioca starch: 1/2 c, baking powder: 1.5 tbsp, baking soda: 1/2 tsp, cinnamon: 1/2 tbsp, nutmeg: 1/4 tsp, ginger: 1/4 tsp, salt: 1/2 tsp, coconut oil: 1/2 c, coconut sugar: 3/4 c, maple syrup: 1/3 c, vanilla extract: 1 tsp, non-dairy milk: 4 tbsp (almond, oat, or coconut), grated carrots: 2 c, raisins: 1/2cup, walnuts: 1/2 c

Make the frosting

1. 1

   In a small bowl, whisk together the vegan sour cream , powdered sugar , vanilla , and lemon juice until smooth and creamy. Taste and adjust sweetness or tartness to your preference. Once the cake is completely cool, spread the frosting evenly over the top. Refrigerate for at least ⏱️ 30 minutes before serving to let the frosting set.

   vegan sour cream: 1 c, powdered sugar: 4 tbsp, vanilla: 1 tsp, lemon juice: 1-2 tbsp

Tips

1. 1

   Coconut flour is very absorbent, so don’t substitute it 1:1 with other flours Make sure carrots are finely grated for even distribution and moisture Soak raisins in warm water for 10 minutes before adding if you want them extra plump Store leftovers covered in the refrigerator for up to 5 days The cake is even better the next day as the flavors meld together