Iced Carrot Cake

This carrot cake is a harmonious combination of natural flavors and textures for a delectable spring dessert. So in honor of Easter and the emergence of spring, give this carrot cake recipe a try and enjoy its sweet and delicious taste.

Iced Carrot Cake [Vegan, Gluten-Free, Soy-Free]

Ingredients

For the Dry Ingredients:

• 4 medium carrots, peeled and shredded (a food processor makes this step much easier)
• 3 cups gluten free flour
• 2 teaspoons baking soda
• 2 teaspoons unrefined salt
• 1 tablespoon ground cinnamon
• Optional 1/4 cup raisins

For the Wet Ingredients:

• 2 cups unrefined sugar
• 1 tablespoon molasses
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 6 tablespoons ground flaxseed mixed with 1 cup water (let sit for ten minutes until thickened)

For the Icing:

• 1 cup room temp coconut oil or earth balance buttery spread
• 6 cups powder/castor sugar
• 1 tablespoon vanilla
• 1/4 teaspoon unrefined salt

Preparation

1. First, preheat the oven to 350°F and start by washing then peeling the carrots.
2. Next finely shred them with a grater or in a food processor for a much easier process.
3. Add dry ingredients to a medium sized bowl and whisk. Add in the shredded carrots and mix.
4. Next, combine the ground flaxseed with a cup of water and whisk, set aside for ten minutes. Meanwhile, combine wet ingredients in a separate bowl and taste just in case.
5. Add the thickened flax-water mix to the wet ingredients, mix, then add wet to dry. Mix until cake batter forms and transfer to two standard sized greased circle pans.
6. Bake for around 20 minutes or more depending on climate. Just keep checking until a fork inserted comes out clean.
7. Take out and let cool.
8. Prepare frosting and once cake has cooled, flip one cake onto a plate and frost.
9. Next, top with other cake layer and frost that one. Slice, garnish, and serve. Enjoy the sweetness!

https://www.onegreenplanet.org/vegan-recipe/iced-carrot-cake/