Vegan Gluten Free Carrot Cake

This vegan and gluten free carrot cake is made with Bob’s Red Mill Gluten-Free flour for a perfectly moist and decadent holiday dessert.

Ingredients:

Carrot Cake

• 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/4 cup apple sauce
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1 cup shredded coconut
• 1 cup walnuts chopped

Cream Cheese Frosting

• 8 ounces vegan cream cheese at room temperature
• 1/2 cup 1 stick vegan butter, at room temperature
• 1 teaspoon vanilla extract
• 5 cups powdered sugar sifted

Instructions:

1. To make the Carrot Cake, preheat the oven to 350. Line the bottom of an 8" or 9" cake pan with parchment paper and spray with bottom and sides with oil. Set aside.
2. In a large bowl mix together gluten-free baking flour, baking powder and soda, spices, and salt.
3. In a separate bowl combine apple sauce, oil, white and brown sugars, and vanilla extract. Stir together. Mix in grated carrots and coconut.
4. In 2 to 3 batches, add the dry ingredients to the wet, gently mixing to combine. Once an evenly-hydrated batter has formed, fold in the walnuts.
5. Pour the cake batter into the prepared cake and bake for about 1 hour, until a knife inserted in the middle of the cake comes out clean.
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