Vegan Gluten-Free Carrot Cake

Carrot cake is a crowd-pleaser all year round, but especially on Easter.

I created a vegan, gluten-free, and refined sugar-free version which is also Ayurveda-friendly.

Carrots are sweet, nourishing, contain lots of fiber, and are easy to digest and slightly warming.

Because they are mildly pungent, increase prana in the body, are blood purifying and great for the eyes and skin.

Although their main taste is sweet, carrots are blood sugar-stabilizing and together with the cinnamon evermore.

This recipe makes the whole cake in a 26 cm form and takes about 1 hour to make.

INGREDIENTS

Cake

-       325 g grated carrots

-       300 g rice flour or gluten-free flour of choice

-       200g raw cane sugar or coconut sugar

-       180 ml oil

-       60 ml orange juice

-       60 g ground walnuts

-       1 chia egg

-       2 tsp baking powder

-       1 tsp baking powder

-       1 1/2 tsp Ceylon cinnamon

-       1/2 tsp rock salt

Frosting

-       130 g raw cane sugar made to powdered sugar in blender

-       300 g (lupine vegan) creme cheese

-       lemon zest

INSTRUCTIONS

Preheat oven to 180 degrees Celsius.

Add all dry ingredients into a bowl.

Wash and grate the carrots and add them together with the orange juice and oil into the dry mix.

Make a chia egg by adding 3 tsp warm water to 1 tbsp ground chia egg and add it to the other ingredients.

Combine well and bake for 30 minutes at 180 degrees Celsius.

Meanwhile you can prepare the frosting.

Turn the raw cane sugar into a powder by using a blender until completely powdered.

Mix the sugar, crème cheese and lemon zest in a bowl.

Let the cake cool down, then cut in two parts and spread the frosting in between the parts and then around the cake. Top with walnuts if you like.

This is a perfect cake for Easter, enjoy with your loved ones!

Love,

Lisa