carrot-cake

🥘 Ingredients

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   # # Ingredients
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   **For the cake:**
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   - 1/2 cup coconut flour - 1/4 cup tapioca starch or arrowroot powder - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 1/2 teaspoons ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes) - 1/2 cup coconut oil, melted (or neutral oil) - 3/4 cup coconut sugar or brown sugar - 1/3 cup maple syrup or honey - 1 teaspoon vanilla extract - 1/4 cup non-dairy milk (almond, oat, or coconut) - 2 cups finely grated carrots (about 3 medium carrots) - 1/2 cup raisins - 1/2 cup chopped walnuts or pecans (optional)
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   **For the sour cream frosting:**
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   - 1 cup vegan sour cream (or regular sour cream if not vegan) - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons lemon juice
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   # # Instructions
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   **Make the cake:**
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   1. Preheat your oven to 350°F (175°C). Grease an 8-inch square pan or 9-inch round pan and line with parchment paper. 1. Prepare your flax eggs and set aside to thicken while you prep other ingredients. 1. In a medium bowl, whisk together coconut flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 1. In a large bowl, combine the flax eggs, melted coconut oil, sugar, maple syrup, vanilla, and non-dairy milk. Whisk until well combined. 1. 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). 1. Fold in the grated carrots, raisins, and nuts if using. Mix gently until evenly distributed. 1. Pour batter into prepared pan and smooth the top with a spatula. 1. 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. 1. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
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   **Make the frosting:**
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    1. In a small bowl, whisk together the sour cream, powdered sugar, vanilla, and lemon juice until smooth and creamy. 1. Taste and adjust sweetness or tartness to your preference. 1. Once the cake is completely cool, spread the frosting evenly over the top. 1. Refrigerate for at least 30 minutes before serving to let the frosting set.
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    # # Tips
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    - 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
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    Enjoy your naturally sweetened, wholesome carrot cake!