How to Make a Vegan, Gluten-Free Carrot Cake

With a vegan diet, it may seem like a lot of sweet treats are beyond reach. Because carrot cake is traditionally made with butter, eggs and milk it might be hard to imagine a vegan version of the classic treat. Harder still would be to then imagine the cake without any wheat-based gluten products. However, making a cake that is both sensitive to a vegan and wheat-free is actually quite simple so long as you are familiar with the simple conversions. Add this to my Recipe Box.

Instructions

1

Spray a 9-inch square baking dish with non-stick spray. Lightly dust it with flour. You could also line the dish with parchment paper.

2

Shred carrots with a food grater or a food processor. Set them aside.

3

Combine dry ingredients in a large mixing bowl with a whisk. This includes bean flour, cornstarch, rice flour, sweet rice and tapioca flour. This combination can be used as an all-purpose flour substitute for most traditional dishes. Also add in baking powder, baking soda, sugars, salt and cinnamon.

4

Stir in banana, oil, applesauce, vanilla extract and orange rind. Whisk until they are well combined. Then pour in carrots. Combine with a wooden spoon.

5

Pour into prepared baking dish and bake in oven for 45 minutes. Insert a toothpick into the center to check for doneness. Cool on a wire rack. Turn it out onto a serving dish when cooled.

6

Combine vegan cream cheese, nondairy butter, vegan powdered sugar and vanilla extract. Beat well until whipped. Spread the mixture onto the cake, reserving a cup of frosting.

7

Divide the reserved frosting in half. Add orange and green food coloring to the two bowls. Decorate the cake with carrot shapes using the colored frostings.