Carrot Cake with a Creamy Vanilla Frosting

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Ingredients

4 tbsp flax meal
5 oz water
900 g carrots (approx. 6 large carrots), peeled and chopped
5 1/2 cups all-purpose gluten free flour, *used Anita’s
3 1/2 cup packed dark brown sugar
4 tsp baking powder
3 tsp baking soda
2 tbsp ground cinnamon
1 tsp ground nutmeg
3 tsp ground ginger
1/2 tsp salt
1 3/4 cup vegetable oil
2 cup unsweetened apple sauce
2 tbsp Apple Cider Vinegar
1 tbsp Vanilla Extract
Creamy Vanilla Frosting
5.5 x 8-ounce containers Daiya Plain Cream Cheeze Style Spread, slightly softened // out of the fridge for 1 hour
3 cups vegan butter, use Earth Balance no soy vegan butter sticks) softened to room temperature
18-20 cups sifted powdered sugar

Instructions

Preheat oven to 350°F (177°C). Line a 21.5 x 15.5 x 1-inch (54.61 x 39.75 x 2.5 cm) baking pan with parchment paper and set aside.

In a small bowl, mix together flax meal and water. Let rest for 10 minutes.

Using a large food processor and pulse carrots until finely chopped. Set aside.

In a large mixing bowl, add flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger and salt.

In another large bowl, add flax egg, vegetable oil, apple sauce, apple cider vinegar and vanilla extract. Whisk together until fully combined.

Begin mixing batter, alternating with wet ingredients and chopped carrots into the dry ingredients until everything is combined.

Pour batter onto prepared baking tray. Using a large offset spatula, spread batter to create an even level. Bake for 30 - 35 minutes, until toothpick inserted in the centre comes out clean. Allow cake to fully cool. Cover top of cake with parchment paper and wrap tray with saran wrap. Place in the fridge overnight. This will help with using a cookie cutter to cut out 1 oz squares.

To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.

Add sifted powdered sugar in 1 cup (100 g // amount as original recipe is written // adjust if altering batch size) increments until thick and spreadable and to desired sweetness.

You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency.

Place all ingredients into a stand mixer fitted with a paddle attachment. Whip for 1 minute on medium high speed, setting 7, until creamy. Transfer to a large piping bag fitted with a Star Piping Tip 1M. The place in fridge for minimum 1 hour or overnight to set for the best results with piping.

Cake can be made in advance and be stored on sheet pans in the fridge. Along with icing – prepped and sealed in piping bags. * I have sealed bags and then used a second bag with a tip.