AuthorLeah St John, CHNDifficultyIntermediateRating

Tried and true, this vegan gluten-free carrot cake recipe is marvelous! It's a great cake to share with friends and relatives alongside a cup of tea or coffee. But be warned, after you’ve made it once you’ll get endless requests to make it again and again.

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Yields12 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

Frosting
 1 cup cashewssoaked in water with 1 tsp apple cider vinegar for at least 2 hours
 1 lemon, juiced
 1 lemon, zested
 ½ tsp lemon extract
 2 tbsp water (more if needed)
 2 tbsp maple syrup
Cakes
 1 lb carrotspeeled and grated
 ½ cup avocado oil
 ½ cup water
 1 tbsp apple cider vinegar
 1 tsp vanilla extract
 2 ½ cups gluten-free oat flour
 1 cup coconut sugar
 1 cup chopped walnuts
 ½ cup raisins
 2 tbsp ground chia seeds
 2 tbsp ground flax seeds
 1 tbsp ground cinnamon
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 1 ¼ tsp baking powder
 1 ¼ tsp baking soda
 ¼ tsp Himalayan salt

Frosting
1

Combine all of the ingredients for the frosting in a blender, and blend until smooth. Adjust the amount of water if needed to reach desired consistency, keeping in mind it will thicken in the fridge.

2

Transfer to a glass bowl with a lid, and refrigerate for at least 1 hour.

Cakes
3

Preheat oven to 350 F/ 175 C, and line two round 9” cake pans with parchment paper.

4

Whisk the flour, coconut sugar, walnuts, chia, flax, salt, cinnamon, nutmeg, cloves, baking powder, and baking soda in a mixing bowl.

5

In a separate bowl, mix the grated carrot, oil, water, raisins, vanilla, and vinegar.

6

Pour the wet ingredients in with the dry, and stir together until well combined.

7

Divide the mixture between the cake pans, and use a spatula to evenly spread the batter in the pans.

8

Bake for 30-35 minutes, or until golden and a skewer can be inserted, and comes out clean. After removing from oven, let the cakes cool in the cake pans, on a cooling rack, for 1 hour.

9

When cool, place one of the cakes onto a cake plate, and top with about 1/3 of the frosting. Place the second cake on top, and spread or pipe the remaining frosting on top.

10

Decorate with lemon zest, walnuts, and/or grated carrots. Best when served fresh, or it can be stored in a refrigerator, covered, for 2-3 days.

NOTES
11

To make this cake oil-free, replace the avocado oil with an unsweetened plant-based yogurt such as coconut or almond.

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Ingredients

Frosting
 1 cup cashewssoaked in water with 1 tsp apple cider vinegar for at least 2 hours
 1 lemon, juiced
 1 lemon, zested
 ½ tsp lemon extract
 2 tbsp water (more if needed)
 2 tbsp maple syrup
Cakes
 1 lb carrotspeeled and grated
 ½ cup avocado oil
 ½ cup water
 1 tbsp apple cider vinegar
 1 tsp vanilla extract
 2 ½ cups gluten-free oat flour
 1 cup coconut sugar
 1 cup chopped walnuts
 ½ cup raisins
 2 tbsp ground chia seeds
 2 tbsp ground flax seeds
 1 tbsp ground cinnamon
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 1 ¼ tsp baking powder
 1 ¼ tsp baking soda
 ¼ tsp Himalayan salt

Directions

Frosting
1

Combine all of the ingredients for the frosting in a blender, and blend until smooth. Adjust the amount of water if needed to reach desired consistency, keeping in mind it will thicken in the fridge.

2

Transfer to a glass bowl with a lid, and refrigerate for at least 1 hour.

Cakes
3

Preheat oven to 350 F/ 175 C, and line two round 9” cake pans with parchment paper.

4

Whisk the flour, coconut sugar, walnuts, chia, flax, salt, cinnamon, nutmeg, cloves, baking powder, and baking soda in a mixing bowl.

5

In a separate bowl, mix the grated carrot, oil, water, raisins, vanilla, and vinegar.

6

Pour the wet ingredients in with the dry, and stir together until well combined.

7

Divide the mixture between the cake pans, and use a spatula to evenly spread the batter in the pans.

8

Bake for 30-35 minutes, or until golden and a skewer can be inserted, and comes out clean. After removing from oven, let the cakes cool in the cake pans, on a cooling rack, for 1 hour.

9

When cool, place one of the cakes onto a cake plate, and top with about 1/3 of the frosting. Place the second cake on top, and spread or pipe the remaining frosting on top.

10

Decorate with lemon zest, walnuts, and/or grated carrots. Best when served fresh, or it can be stored in a refrigerator, covered, for 2-3 days.

NOTES
11

To make this cake oil-free, replace the avocado oil with an unsweetened plant-based yogurt such as coconut or almond.

Gluten-Free Carrot Cake With Lemon Cashew Frosting
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