Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten free flour (OR white spelt flour if you are not gluten free*)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ teaspoon cinnamon
  • ⅓ teaspoon ginger
  • ½ cup organic cane sugar
  • ½ cup light brown sugar
  • ⅓ cup organic canola oil (or coconut oil, or melted vegan buttery spread)
  • 3 Tablespoons unsweetened applesauce
  • 1 cup grated carrots
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup water**
  • 2 cups powdered sugar
  • 4 ounces Daiya brand vegan cream cheese (softened)
  • 4 Tablespoons buttery spread (softened)

Instruction

  • Preheat the oven to 350 degrees F. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper. Lightly dust the pan with gluten free flour as well.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
  • Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.
  • Pour the batter into the prepared pan. Bake at 350 degrees F for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.
  • Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.
  • Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.
  • Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.