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Organic Carrot Cake

Carrot cake organic

Carrot cake makes its debut in late Spring on our table. A cele­bra­tion of the new season and ode to local farmers who harvest the deli­cious carrots each year.

This recipe is incred­i­bly moist and irre­sistible. You can make it twice a year, season­ally, as carrots are in season during spring and fall. But honestly, do you really need an excuse to make carrot cake?

Gluten Free Carrot Cake

This cake recipe is a delight­ful surprise — vegan, gluten-free, and far supe­rior to any other carrot cake I’ve tasted or made. Remark­ably, the cake didn’t even notice that I used flax eggs instead of regular eggs, which I unfor­tu­nately ran out of. The differ­ence was so subtle that you couldn’t possibly tell.

Carrot cake

Organic Carrot Cake 

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Ingredients

  • 3 flax eggs
  • ½ cup coconut oil
  • ¼ cup pure maple syrup
  • ½ cup organic almond milk
  • 1 cup organic pineapple crushed
  • 1 tsp vanilla
  • 2 cups grated organic carrots
  • ½ cup organic cane sugar
  • 1 ½ cups almond flour
  • 1 ½ cups gluten free flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 1 cup organic walnuts

Directions

  1. For this recipe, I used flax eggs as a substitute, which is a great option if you’re simply out of eggs! In a large bowl, combine all the wet ingredients and mix well by hand. In another bowl, mix the dry ingredients. Gradually incorporate the dry ingredients into the wet mixture. I strongly recommend using only organic ingredients for this recipe.

  2. Preheat your oven to 350 degrees. Dust two 8-inch cake pans with oil and flour of your choice. If you’re using flax eggs, prepare them; otherwise, whisk three eggs and make the cake batter. Bake the cake for 45 minutes until it turns golden brown. To check if it’s done, poke the cake with a toothpick to see if it comes out dry. Let the cake sit in the oven for at least 15 minutes before removing it. Then, place it on a cooling rack. While the cake is baking, prepare the frosting and set it inside the refrigerator until the cake is cool about 2 hours.

Carrot cake organic

Vegan Butter­cream Frosting 

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Ingredients

  • 1 cup vegan butter
  • 1 cup organic veritable shortening
  • 2 tbsp vanilla
  • 5 cups organic powdered sugar
  • 1 tbsp water ( as needed)
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamon

Directions

  1. In a mixer add butter and shortening at medium speed, until blended then add powdered sugar and vanilla. Add water as needed, you may need a spoonful or two of water to get it the consistency needed.