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The Best Gluten-free Vegan Carrot Cake with Vanilla Frosting

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Ingredients:

3 cups gluten-free Flour

1 cup ground oat flour

1 cup ground coconut

4 tsp cinnamon

1 Tbs baking soda

1 Tbs baking powder

1 ½ t. salt

1 cup raisins

2 cups walnuts

½ cup potato starch

½ t. nutmeg

1 cup puffed millet or rice

4 cups shredded carrots

2 cups apple sauce

1 ½ cup maple syrup or Agave

4 Tbs flax seed dissolved in 2 Tbs warm water and the 2 Tbs apple cider vinegar

(2 Tbs apple cider vinegar, see above)

6 t. vanilla

1 ½ cup oil

1 can organic crushed pineapple, drained

Step-by-step Instructions:

Preheat oven to 350 degrees.

Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.

Bake at 350 for 40 min. or until a knife comes out dry.

Frosting

2 lbs. Silken firm Tofu

2 cups coconut oil

2 Tbs. vanilla

2 cups powdered sugar

zest of 2 lemons

 

The Best Gluten-free Vegan Carrot Cake with Tofu Frosting
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 16 people
 
Ingredients
  • 3 cups gluten-free Flour
  • 1 cup ground oat flour
  • 1 cup ground coconut
  • 4 tsp cinnamon
  • 1 Tbs baking soda
  • 1 Tbs baking powder
  • 1 ½ t. salt
  • 1 cup raisins
  • 2 cups walnuts
  • ½ cup potato starch
  • ½ t. nutmeg
  • 1 cup puffed millet or rice
  • 4 cups shredded carrots
  • 2 cups apple sauce
  • 1 ½ cup maple syrup or Agave
  • 4 Tbs flax seed dissolved in 2 Tbs warm water and the 2 Tbs apple cider vinegar
  • (2 Tbs apple cider vinegar, see above)
  • 6 t. vanilla
  • 1 ½ cup oil
  • 1 can organic crushed pineapple, drained
  • Frosting:
  • 2 lbs. Silken firm Tofu
  • 2 cups coconut oil
  • 2 Tbs. vanilla
  • 2 cups powdered sugar
  • zest of 2 lemons
Instructions
  1. Mix the first twelve ingredients into a bowl.
  2. Mix the remaining ingredients, except for the carrots, into a separate bowl.
  3. Add the wet ingredients to the dry. Mix in the carrots.
  4. Bake at 350 for 40 min. or until a knife comes out dry.

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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