I have one other carrot cake-ish recipe on my blog from ages and ages ago with a horrendous photo. Actually, it’s not even a cake, it’s cupcakes. I can honestly say that I don’t think I’ve ever remade that cupcake recipe since posting it way back when. I also can honestly say that I don’t think I’ve ever made an actual carrot cake in my life.
Truthfully, carrot cake isn’t a huge favorite of mine. Usually because people put raisins in carrot cake and well, for me, that’s just yucky. Reeeaaally not a fan of raisins. So why make a carrot cake now, if I don’t think I like carrot cake? Well, because lately I have the worst memory and for some reason wrote on my grocery list that I needed carrots and wouldn’t you know it, I already had a whole 5 lb. bag of carrots in the crisper that were growing whiskers. I needed to use up carrots. I suppose I overestimated how many carrots a recipe of carrot cake would actually take. Not 5 lbs worth, that’s for sure. For the record I have learned that carrot cake isn’t really a good way to ‘use up’ a whole lot of carrots. I suppose I’ll be making carrot soup next.
Another fun little ‘win’ with this recipe was coming up with a mock cream cheese frosting that doesn’t use a faux cream cheese product of any kind. The recipe for the cream cheese frosting can be found below following the cake recipe.
You don’t have to bake this into rounds and make a layer cake. You could just bake it in a 9 x 13 cake pan too. I just think layer cakes are kind of fun and don’t bake stuff into layers nearly enough.
- 1 cup brown rice flour
- ½ cup tapioca starch
- ½ cup sorghum flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¾ cup organic cane sugar
- ¾ cup brown sugar
- 3 tablespoons ground flax + 9 tablespoons warm water (= 3 flax 'eggs')
- ¾ cup grapeseed oil
- 1 teaspoon vanilla extract
- 2 cups grated carrot
- 1 cup (19 oz can) drained crushed pineapple
- ½ cup chopped walnuts (+ more for garnish, if desired)
- Preheat oven to 350°F. Grease two 8" round pans (or one 9" x 13" cake pan).
- Sift brown rice flour, tapioca starch, sorghum flour, xanthan gum, baking powder, cinnamon, baking soda, nutmeg and salt together in a small bowl.
- In a large bowl beat together organic cane sugar, brown sugar, flax eggs, oil and vanilla until very smooth.
- Add dry ingredients to wet ingredients and stir just to combine.
- Add carrots, drained pineapple and chopped walnuts. Stir to mix well.
- Divide evenly between prepared cake pans.
- Bake in preheated oven for 40-45 minutes until an inserted tester comes out clean.
- Let cool in the pans 15-20 minutes then turn out on to wire cooling racks to finish cooling completely before frosting and layering with Mock Cream Cheese Frosting. Garnish with additional chopped walnuts, if desired.
Mock Cream Cheese Frosting
- 2 1/2 cups icing sugar
- 1/4 cup vegan margarine
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoons unsweetened non-dairy milk (almond, coconut, cashew, etc.)
Whisk together until smooth. Add more non-dairy milk as needed to get the consistency you prefer. Frosting should be firm and not runny.