Vegan Carrot Cake with Coconut Cream Frosting

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 cups Grated Carrots
• 1 cup Brown Sugar
• 1/2 cup Coconut Oil
• 1/2 cup Applesauce
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1 tsp Vanilla Extract
• 0.5 cup Unsweetened Applesauce
• 2 cans Coconut Cream
• 1 cup Powdered Sugar

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan using a little of your gluten-free flour blend.
2. 2In a large bowl, combine 2 cups of Gluten-Free All-Purpose Flour Blend, 1 cup of Brown Sugar, 1 tsp of Baking Soda, 2 tsp of Cinnamon, and 1/2 tsp of Nutmeg. Whisk these dry ingredients together.
3. 3In a separate medium bowl, whisk together 1/2 cup of Coconut Oil, 1/2 cup of Applesauce, and 1 tsp of Vanilla Extract until well combined.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Do not overmix.
5. 5Gently fold in the 2 cups of Grated Carrots into the batter until they are evenly distributed.
6. 6Pour the batter evenly into the prepared 9x13 inch baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. 7Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important for the frosting step.
8. 8For the frosting, ensure the 2 cans of Coconut Cream have been refrigerated overnight. Carefully open the cans and scoop out only the thick, solid cream into a mixing bowl, leaving the watery liquid behind. Add 1 cup of Powdered Sugar to the thick coconut cream. Beat with an electric mixer until the frosting is smooth and fluffy.
9. 9Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.

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