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| photo from Fiona Verdon submitted to Go Dairy Free contest |
Ingredients
- 2 cups coconut sugar
- 4 eggs or egg replacers
- 1 cup oil (leave out if you prefer it to be more like a snack energy bar)
- 1 teaspoon vanilla extract
- 2 Cups gluten-free baking flour
- 1-1/2 tablespoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/4 cup So Delicious Dairy Free Coconut Milk Beverage
- 3 cups shredded carrots
- 2/3 cup chopped walnuts
- 1/3 cup mixed nuts
- Handful of raisins
- 1 container of vegan cream cheese
- 2/3 cup dairy-free margarine
- 1-1/5 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 1 cup honey roasted almonds (I would omit this)
- 1/4 cup shredded coconut
- 1/4 cup chopped walnuts( I would omit this)
- Grated carrot
- Herb for decoration
- Extra small decorations I added: a few goji berries, blueberry, pomegranate seed, a few pumpkin seeds
Carrot cake
Dairy-free cream cheese icing
Toppings (as desired)
Instructions
- Preheat oven to 350ºF. Grease pans and place a circle of parchment paper on the bottom of the pan.
- Cream sugar and eggs in a large mixing bowl. Add oil and vanilla. Beat until smooth.
- In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Add to the sugar and eggs. Combine well. Add in milk. Stir in carrots, nuts, and raisins. Pour into pans. Bake for 45 minutes or until toothpick comes out clean.
- Remove cake layers and let cool completely on wire racks.
- Combine margarine and cream cheese, begin whipping on medium. Add the sugar gradually. Add vanilla and whip until icing is smooth and creamy.
- Once the cake is completely cool, frost and top as desired.
For the carrot cake
For the dairy-free cream cheese icing
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