3¼ cups + 2 Tablespoons gluten free all purpose flour
1½ teaspoons baking powder
1¾ teaspoon baking soda
¾ teaspoon salt
1 Tablespoons cinnamon
¾ teaspoon nutmeg
¾ teaspoon ginger
1¾ cups coconut sugar
For the flax egg
6 Tablespoons ground flax + 9 oz warm water
For the wet mix
½ cups safflower oil
1½ teaspoons vanilla
3 fluid oz orange juice
4½ cups grated carrot
¾ cups chopped walnuts
For the frosting
8 oz vegan cream cheese
ΒΌ c vegan "butter", softened
1 tsp vanilla
2 cups organic powdered sugar
Instructions
For the cake batter
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
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!
Recipe by Plant Craft at https://www.rachelcarr.com/carrot-cake/