Single Layer Carrot Cake with Cinnamon Buttercream
All I can say is, I had three people ask me for the recipe after they had this. Simple, seasonal, and absolutely delicious, this is the perfect cake to serve for dinner parties, serve to friends or celebrate with. Secret’s out…recipe below!
Ingredients
1 cup gluten free flour
1 teaspoon baking soda
pinch of salt
1 teaspoons ground cinnamon
1/2 tsp allspice
1/2 cup + 2 tbsp melted coconut oil
1/2 cup coconut sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
2 large eggs (sub 2/3 cup apple sauce or 2 flax eggs if vegan)
1-1/2 cups grated peeled carrots
1/4 cup non dairy milk
Directions
Preheat oven to 350 degrees. Prepare an 8 inch round with non-stick cooking spray and set aside.
Using the widest rounds on a box grater or a food processor, grate carrots (about 4-6 medium carrots).
In a medium bowl, whisk together coconut oil, coconut sugar, maple syrup, eggs and vanilla.
In a separate bowl, mix dry ingredients. Beat in dry ingredients to wet ingredients, adding a third at a time and beating well after each addition. Add in non-dairy milk and mix until incorporated.
Fold in grated carrots. Option to add raisins, pecans, walnuts or shredded coconut.
Spread batter evenly in your 8 inch round and bake for 25-35 minutes, until a toothpick when inserted comes out clean.
While the cake is baking….
Make the frosting:
Beat one stick (1/2 cup) room temp vegan butter until fluffy (about 3 minutes) —i use soy free @earthbalance
Add in 1-1/3 cup powdered sugar. Add 1 tsp vanilla extract, 1 tbsp non dairy milk, and 1 tsp cinnamon. Beat until fluffy.
Spread evenly over the cake and sprinkle with chopped pistachios or toasted coconut.