Vegan and GF Carrot Cake
Happy Easter weekend! Whatever your plans may be, I hope that we can remember the meaning behind Good Friday and Easter. What Jesus has done for us, carrying our sins on that cross and being crucified. He then had victory over death with his resurrection. Who all believe have eternal life with him. No matter how tough this current life may get, we have to remember it will be worth it when our forever is with him!
The bunny sometimes takes more of the show, rather than the Lord. I always wondered…”where did the bunny come from with Easter?” According to the History channel, the Easter bunny came over to Pennsylvania by the German immigrants. The immigrants came with stories of an egg-laying hare (a bunny). The rabbit’s ancient symbol represents fertility and new life. The egg represents new life.
I do love eggs, but I also enjoy being challenged with baking vegan (no eggs) and gluten free. I like to try different flours and substitutions. Carrot cake is a fav in the Bittner family plus is popular for Easter. So, I decided to create a healthier version. To like this cake, you must have a taste for vegan foods. Most of my family doesn’t…which saved more cake for me. You can always add your own additions and switches to your liking. I ate a nice solid piece every day of this week and loved it!
(vegan and gluten free)
Makes: 8 inch double layer
Mix flax meal with 6 tbsp of water. Let sit for 5 minutes or more.
Preheat oven to 350 °F. Grease and flour the pans.
In a mixer, add flax eggs, coconut oil, maple syrup to blend. Add brown sugar, applesauce, baking soda, baking powder, cinnamon, nutmeg, vanilla, and salt. Mix until combined.
Add milk and carrots to mix in.
Slowly add in the flour into mix until blended in, but don’t over mix. Fold raisins in.
Divide batter between both pans.
Bake for 40-45 minutes, until toothpick comes out clean and golden brown.
Remove and let cake cool in pans until pans are cool and transfer to cooling rack.
If top is uneven, gently even out the cake with running a knife over the top.
Ice with frosting. (Vegan recipe below) and top with crushed walnuts.
Enjoy and happy Easter!
2 cups GF flour **
1 cup almond flour
2 tsp baking soda
2 tsp baking powder
1 tbsp cinnamon
1/8 tsp nutmeg
1/2 cup brown sugar
2 cups grated carrots
3 flax “eggs” **
6 tbsp water
3/4 cup almond milk
1 cup applesauce, unsweetened
1 tsp vanilla
2 tbsp coconut oil
2 tbsp maple syrup
1/2 cup raisins
toppings: walnuts or coconut
**For my gluten free flour I used garbanzo flour, but a GF all purpose flour would provide a better consistency
** 1 flax egg= 1 tbsp flaxmeal+ 2 tbsp water
Drain water from cashews.
Add all ingredients together into a food processor.
Blend until smooth, scraping the sides. The process will take some time, so be patient!
Chill in the fridge or smooth onto the cool cake.
2 cups cashews, soaked overnight
1/4 cup + 2 tbsp powdered sugar
4 tbsp almond milk
2 tsp lemon juice
pinch of salt
1 tsp vanilla