Carrot Cake with Lemon “Buttercream” Frosting

That time I catered the desserts for a large Christmas party and in about 24 hours, managed to make six cakes , two pies, one crumble, 80 brownies, 140 various cookies and 2 lbs of candied almonds. 😓 🙌🏻🍪

I have more pics...of which I will eventually post- but I wanted to quickly share this recipe here (of my gluten-free vegan carrot cake with lemon ‘buttercream’ frosting) because ... damn it was good!  🎂

Carrot cake ingredients:

3 flax eggs (3 tbsp ground flaxseeds mixed into 7,5 tbsp water)

1/3 cup coconut oil (melted)

1/4 cup maple syrup

1 cup unsweetened applesauce

3/4 cup coconut sugar

1,5 tsp baking soda

1,5 tsp baking powder

1 tsp cinnamon

1/2 cup unsweetened almond milk

1/2 cup coconut milk (unsweetened/full fat)

1,5 cups grated carrot

1,5 cups almond flour

1,5 cups gluten free flour mix (I used a mix of rice flours and different starches...no gums)

Large pinch Himalayan salt

3/4 cups walnuts (chopped)

Instructions:

Preheat oven to 180C/350F.

Prepare two round (spring form) pans and set aside.
Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugar, salt, baking soda, baking powder, and cinnamon and whisk to combine. Add the almond milk and half the coconut milk and stir. Mix in the carrot. Then add the almond flour and gluten-free flour blend and stir. If the batter is too thick, slowly add the remaining coconut milk until pourable. Chop walnuts and stir in.
Divide evenly among cake pan and bake for about 45 mins or until a toothpick inserted into the center comes out clean. Let set for 16 minutes and then gently remove from pans and place on cooking racks until COMPLETELY cooled.

Lemon “buttercream” frosting ingredients:

3.75 cups organic powdered brown sugar

3 tbsp vegan butter

2 tsp apple cider vinegar

3.5 tbsp fresh squeezed lemon juice

Seeds scraped from 1 vanilla bean

Frosting instructions:

Add the powdered sugar, butter, apple cider vinegar, three tbsp of lemon juice, and vanilla to an electric mixer bowl. Start mixing on low speed. Add more lemon juice if needed.

Frost, decorate, store in fridge, serve and enjoy! 🥕🍰✌🏻