Get baking, post a picture, and tag @brassrootsfood using the #SnackWithAPurpose so we can see what you create and feature you!
Recipe adapted from + inspired by @erinliveswhole
Prep Time |
Cook Time |
Total Time |
10 Minutes |
35 Minutes |
45 Minutes |
Servings: 12 slices
Does it keep? We recommend storing it in the fridge after icing and removing one-hour prior to serving so it can come to room temperature. If serving same day, you can also store room-temperature for up to 12 hours before placing in fridge.
Freezer-Friendly? Sure thing! Cut a couple of slices and store them in an air-tight container!
Ingredients
Carrot Cake:
- 1 cup + 2 Tbsp coconut or oat flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger Powder (dried ginger)
- 4 Flax Eggs*
- 1 cup Pumpkin (can be subbed with mashed sweet potato)
- 1/2 cup Maple Syrup
- 1/2 cup Coconut Oil, melted
- 1/4 cup Classic Sacha Inchi Butter
- 2 tsp Vanilla
- 2 cups finely grated Carrots
- 2/3 cups Raisins (optional!)
Vegan Cream Cheese Frosting:
- 1/2 stick (1/4 cup) Vegan Butter, softened
- 4oz Vegan Cream Cheese
- 1 cup Powdered Sugar
Instructions
Notes:
*Flax Egg: Mix 1 Tbsp flax seeds and 2.5 Tbsp of water to replace each egg. Let sit for ~5 minutes until thick.
Carrot cake is my absolutely FAVORITE cake! I can’t wait to try this out this recipe I wish I had known about it for Easter.
Comments will be approved before showing up.
Greer Gugliotta
November 23, 2020
THis looks absolutely delicious!! Cant wait to try it out for the holidays!