Recipe: Gluten Free, Vegan Carrot Cake with Cream Cheese Frosting
HAPPY 4th BIRTHDAY TO US! Firstly, thank you so much to all of you reading this for playing your part in Pollen + Grace - with the stats around startup success and failure, we feel so priveliged to be one the ones who have made it this far. We started in a home kitchen 4 years ago today, and Monday marks the move into our first official office space as our kitchen team need more kitchen space, and the office team has ran out of desks - a pretty monumental day! For now, we celebrate in the only appropriate way, with a 4-tier gluten free, vegan carrot cake extravaganza. Even the cream cheese frosting is 100% vegan, and we’re so happy to be part of an industry that has allowed this sort of innovation. Here’s to many more years of Pollen + Grace!
GLUTEN FREE, VEGAN CARROT CAKE
Makes 4 tiers!
Time: 2 hours to make (many painstaking hours to decorate)
1/4 cup flaxseed + 1/2 cup water
2/3 cup coconut oil, melted
1/3 cup maple syrup
2 small bananas, mashed
2 cups coconut sugar
3/1 tsp sea salt
2 tsp baking powder
2 tsp baking soda
2 tbsp cinnamon
3 cups oat milk
3 cups loosely packed, grated carrot
1.5 cups almond flour
4.5 cups gluten free flour blend (we used doves farm self raising flour)
1 cup raisins
Preheat oven to 180C. Oil four 8-inch round pans with coconut oil. Set aside.
Prepare the flax eggs - the easiest way to do this is to mix the flax and water in a blender/nutribullet but it can also be done by hand. Simply add both to a bowl, and mix with a fork. Next, add banana sugar, salt, baking soda, baking powder, and cinnamon and whisk to combine (or just pop it all in a blender/food processor).
Add 2 cups of oat milk and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. Add remaining 1 cup oat milk. The batter should be thick but pourable. Add the raisins and stir.
Divide evenly among the cake pans. Bake for 20-25 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let rest in the pans for 30 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
NOTE: This cake needs to cool completely - it benefits from plenty of airflow, and the flavors develop as the cooling process goes on.
Once cooled, you can serve as is or frost! For frosting:
2 packs Nush dairy free cream cheese (plain)
1/2 cup icing sugar (you can use 1/3 cup maple syrup for a refined sugar free frosting but it will affect the colour)
1/2 lemon, juiced
Add all the ingredients to a bowl and whisk to combine. Layer between the cake and build your tower!