Gluten-Free Carrot Cake with Coconut Frosting

Ingredients

• 2 cups Gluten-Free Flour Blend
• 2 cups Grated Carrots
• 1 cup Brown Sugar
• 0.5 cup Unsweetened Applesauce
• 0.5 cup Oil
• 2 tsp Cinnamon
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 8 oz Cream Cheese (Dairy-Free)
• 3 cups Powdered Sugar
• 0.5 cup Coconut Milk (Full-Fat)
• 1 tsp Vanilla Extract

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease one cake pan.
2. 2In a large bowl, combine the 2 cups Gluten-Free Flour Blend, 2 cups Grated Carrots, 1 cup Brown Sugar, 0.5 cup Unsweetened Applesauce, 0.5 cup Oil, 2 tsp Cinnamon, 1 tsp Baking Soda, 1 tsp Baking Powder, and 0.5 tsp Salt. Stir everything together until it is well mixed.
3. 3Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. 4Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important to prevent the cake from breaking when you frost it.
5. 5While the cake is cooling, make the frosting. In a medium bowl, beat the 8 oz Cream Cheese (Dairy-Free), 3 cups Powdered Sugar, 0.5 cup Coconut Milk (Full-Fat), and 1 tsp Vanilla Extract together until the mixture is smooth and creamy.
6. 6Once the cake has cooled completely, spread the frosting evenly over the top.

Substitutions

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