What’s better than cake? Two cakes! This gluten-free layered carrot cake is a jumbo dessert that’s perfect for any occasion whether it’s your birthday or a typical, uneventful Wednesday! What’s even better is this tasty vanilla-cream-filled cake can easily be made vegan by swapping eggs for flax eggs. To give it a gourmet finish, sprinkle shredded carrots, nuts and coconut flakes on top!
Yields 1 large cake, 16-20 slices
Ingredients
2 cups coconut sugar
1 cup Nutiva Buttery Flavor Coconut Oil
1/2 cup almond milk
Dash vanilla extract
4 eggs or flax eggs
2 cups King Arthur Gluten-Free All-Purpose Baking Mix
2 tsp. cinnamon
1 tsp. Redmond Real Salt
1 tsp. baking powder
3 cups carrots, finely blended in food processor
1 cup finely chopped walnuts
Filling
1 bag Pamela’s Gluten-Free Vanilla Frosting Mix
8 Tbsp. Nutiva Buttery Flavor Coconut Oil
2 Tbsp. + 1 tsp. warm water
Directions
- Preheat oven to 300 degrees F. In mixing bowl, whisk coconut sugar, coconut oil, milk, vanilla and eggs until combined.
- Using sifter, add flour, baking soda, salt and cinnamon. Fold dry ingredients into wet ingredients until well blended.
- Add carrots and walnuts and continue to fold until well blended.
- Grease two 9-inch cake pans with coconut oil. Pour in batter. Bake 50 minutes. When ready, remove from oven to cool.
- To make frosting, follow package ingredients. Spread frosting on one cake then place the other cake on top. Finish with a final layer of frosting.
- Garnish with shredded carrot, walnuts and coconut.
