- Gluten Free Flour (342g)
- Baking Powder (2 Tsp)
- Baking Soda (1 Tsp)
- Ground Cinnamon (1 Tbsp)
- Salt (1/2 Tsp)
- Ground Ginger (1/2 Tsp)
- Ground Nutmeg (1/4 Tsp)
- Coconut Oil (350ml)
- Light Soft Brown Sugar (265g)
- Pure Vanilla (2 Tsp)
- Shredded/Finely Grated Carrots (6 Carrots)
- Flax Eggs (1/4 Cup of Flaxseed + 3/4 of Water, Mixed)
- Icing Sugar (4 Cups)
- Dairy Free Spread (113g)
- Coconut Milk (3 Tbsp)
For the Cake: Preheat the oven to 180°c. Spray two 9″ round cake pans with non-stick cooking spray then lightly dust with gluten-free flour. In a large mixing bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.
In a small bowl, whisk together the coconut oil, egg replacer, brown sugar, and vanilla extract until combined. Using a food processor, finely chop the peeled carrots. Add to your wet mixture & mix together to combine. Pour the wet ingredients into the dry and just mix until combined, making sure to incorporate all the dry spots.
Pour the cake batter evenly between cake pans. Bake for 30-35 minutes or until the tops of the cake are set, you can check this by inserting a knife into the cake and it should come out without any mixture. Remove the cake from the oven, transfer to a wire rack and let cool completely before frosting.
For the Vegan Cream Cheese Frosting: Combine all the ingredients in a bowl with a stand mixer and mix until smooth and combined. Add a little extra creamer if too thick or a little extra powder sugar if too watery.