This creamy, moist, insanely delicious Vegan Carrot Cake is also gluten-free and refined sugar-free. Made with Bob's Red Mill Almond Flour and a lot of love, you're gonna love it! ,
Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) . Oil and flour two 8-inch baking pans. Shake out excess. Set aside.
Prepare flax eggs by adding 6 tbsp water to 3 tbsp ground flax meal. Place in freezer to firm-up while preparing other ingredients.
To small bowl, whisk together dry ingredients (Bob's Red Mill Almond Flour, gluten-free flour, coconut sugar, sugar in the raw, baking soda, baking powder, cinnamon, nutmeg, salt). Set aside.
To mixing bowl, add melted coconut oil and maple syrup. Mix together on low speed until well-combined. Add applesauce and vanilla extract and flax eggs. Mix well.
Add dry ingredients to wet ingredients, mix well. Slowly pour in almond milk and continue to mix.
Fold in grated carrots and walnut and mix just until combined. DO NOT OVER MIX. The mixture should be thick, but pour-able.
Pour mixture into cake pans evenly. Drop each pan lightly on counter top to remove bubbles. Bake for 45-50 minutes until golden brown and toothpick comes out clean when pierced into center of cake.
Remove from oven and allow to cool for 15 minutes inside the pans. Then, gently run a knife along edges of cake, invert and place gently on cooling racks to cool. NOTE: this cakes needs to cool completely before frosting.
Mix together butter, cream cheese, vanilla, cream of tartar and vanilla until well-blended. Fold in powdered sugar, a little at a time, until your frosting is thick enough. I used all 5 cups in mine but you could probably get away with less. BE CAREFUL NOT TO OVER-MIX YOUR FROSTING. Stick bowl in fridge to chill until your cake is completely cooled and ready to frost.
Place bottom layer on cake plate. Add large dab of frosting to middle of cake and spread evenly with a table knife. Place top layer and frost top first. Then frost sides. Serve immediately with big glasses of almond milk. Enjoy!