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Gluten Free Heirloom Carrot Cake with Vegan Cream Cheese Frosting

Heirloom Carrot Cake with Vegan Cream Cheese Frosting

Tangy coconut yogurt makes this vegan cream cheese frosting taste just perfect. 
Try it atop this gluten free heirloom carrot cake for a light yet filling sweet treat.

Heirloom Carrot Cake with Vegan Cream Cheese Frosting


INGREDIENTS


Cream Cheese Frosting

  • 1 C. (5.3 oz) Vanilla Coconutmilk Yogurt Alternative
  • 3.5 Sticks Vegan butter, room temp
  • 7.5 C. Powdered Sugar
  • Pinch of Salt
  • I have finally discovered Daiya cream cheese & I'm more than sure it should work just as if you made "regular" cream cheese frosting

Carrot Cake

  • 1 C. Cane Sugar (Raw sugar)
  • 1 C. Brown Sugar
  • 2.5 C. Gluten-free flour blend (we used King Arthur’s)
  • 1.5 tsp. Baking powder
  • 1.5 tsp. Baking soda
  • 1 Tbsp. Cinnamon, ground
  • 1 lb Heirloom carrots
  • 1 tsp. Fresh Ginger (ground would also work)
  • 1/2 tsp. Salt
  • Pinch of Nutmeg, ground
  • Pinch of Cloves, ground (I personally do not like cloves but feel free to use them) 
  • 1 C. Walnuts, chopped (optional) (I use almonds when I can't afford walnuts)
  • Equivalent of 4 Eggs
  • 5/8 C. Safflower oil, or grape-seed oil
You’ll also need:
Vegan butter for the pan
Extra flour for the pan

DIRECTIONS


  1. Preheat your over to 350 degrees, then grease two 9” Springform pans with Vegan butter ensuring the bottom and sides are completely covered. Once greased, sprinkle a small handful of flour in each pan until lightly coated. Set aside.
  2. In a large mixing bowl, sift the flour, baking soda, baking powder, salt and spices together and set aside.
  3. Peel and grate your carrots into a separate bowl. Alternatively, you can shred the carrots with a processor or kitchen aide.
  4. Peel and finely grate the fresh ginger in the same bowl as the carrots.
  5. Add the carrots and ginger to the large flour bowl.
  6. In a separate bowl, mix the together the egg substitute and allow to bloom if necessary. Set aside.
  7. In a medium mixing bowl, whisk together the cane sugar, and brown sugar. Add in the egg substitute when ready and beat or whisk until combined and sticky. Slowly pour in the oil and continue to beat/whisk until fully incorporated.
  8. Add the wet mixture to the dry ingredients and combine with a spatula. Be sure to scrape the sides and bottom ensuring all dry ingredients get fully incorporated.
  9. Fold in nuts if using, then transfer equally into the two prepared pans.
  10. Bake on the center rack at 350 for 25 - 35 minutes or until a cake tester/toothpick comes out clean. Feel free to start of the Dairy-free cream cheese frosting (or dishes) while the cakes are baking.
  11. Allow to cool on a wire rack for at least an hour before removing from the pans and frosting.

For the Frosting

  1. In a large mixing bowl, add the 3.5 sticks of vegan butter, 2 C. of powdered sugar and half of the vanilla yogurt alternative. Beat using a hand mixer until creamed and combined.
  2. Add in an additional 2 C. of powdered sugar and beat to incorporate.
  3. Add remaining yogurt alternative and another 2 C. powdered sugar. Beat to combine.
  4. Add additional powdered sugar 1/2 C. at a time until the desired consistency is reached. Should be between 7 and 8 C. total.

By: So Delicious Dairy Free, The Scoop

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