Yield: 8 servings

Prep time: 10 minutes

Total time: 1 hour and 15 minutes

Ingredients:

For the Cake:

  • 3 Tbsp flaxseed meal (to make flax eggs)

  • 7 ½ Tbsp water (to make flax eggs)

  • 1/3 cup melted coconut oil

  • 1/4 cup maple syrup

  • 1/2 cup coconut sugar

  • 1/4 cup xylitol sugar

  • 3/4 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 – 1 cup unsweetended almond milk

  • 1 1 /2 cups packed grated carrot

  • 1 1/2 cups almond flour (I didn’t test with almond meal, but I think it would work)

  • 1 1/2 cups gluten free flour.

Cream “cheese” frosting:

  • 8 ounces Vegan Cream Cheese I used Oat Cream (226g)

  • ¼ cup Vegan Butter (56g)

  • 1 cup Powdered Sugar

  • 1/2 tsp vanilla extract

  • 2 tsp lemon juice


Instructions:

  1. Preheat oven to 350 degrees F (176 C/gas mark 4). Oil an 8-inch round pan with coconut oil and set aside.

  2. Prepare flax eggs in a large mixing bowl by mixing flaxseeds and water and let rest for 5 minutes. To the flax eggs, add oil and maple syrup and whisk to combine. Next, xylitol sugar, salt, baking soda, baking powder, and cinnamon and whisk to combine.

  3. Slowly add the almond milk and stir. Add the grated carrot and keep stirring. Add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. 

  4. Divide evenly into the cake tin and bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the centre comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. 

  5. Remove from the oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

  6. Once cooled, you can frost!

  7. For the frosting beat the vegan butter and vegan cream cheese together with an electric mixer for a few minutes until smooth and fluffy, then beat in the lemon juice.

  8. Sift in the powdered sugar, ½ a cup at a time, beating well before adding more.

  9. Add the vanilla extract and beat for a few minutes until smooth and fluffy. If it's starting to go runny, stop and put it in the fridge to firm up.

  10. Note: Different types of vegan cream cheese react differently, so adjust the amount of powdered sugar needed until you get a nice thick consistency. Taste and add more lemon juice if desired.

  11. Keep in the fridge until ready to frost completely cooled carrot cake. Once frosted, keep the cake in the fridge.

  12. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days. However, it’s best when eaten fresh.