VEGAN GLUTEN-FREE CARROT CAKE

This past Friday night was meant for celebrating.

The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection.  Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share.  The fire pit was aflame.  The candles were lit on this (gluten free and vegan) carrot cake.

And a very special birthday girl turned the big 3-0.

Friends, meet Stacey.

I have no idea how I got so lucky in life to cross paths with someone as cool as this birthday girl, but somehow it happened.  And I am totally grateful to know her.  And even more grateful to be able to call her a friend.

INGREDIENTS:
VEGAN GLUTEN-FREE CARROT CAKE INGREDIENTS:

• 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
• 1 Tablespoon ground cinnamon
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• pinch of ground cloves
• pinch of ground ginger
• 1 pound carrots, peeled
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
• 3/4 cup vegetable oil
• (optional: 1 cup chopped pecans or walnuts)

VEGAN GLUTEN-FREE “CREAM CHEESE” FROSTING INGREDIENTS:

• 8 cups gluten-free powdered sugar
• 1 1/2 cups (3 sticks) vegan butter or margarine
• 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
• 1 Tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• pinch of salt

DIRECTIONS:
HOW TO MAKE VEGAN GLUTEN-FREE CARROT CAKE:

1. Adjust oven rack to the middle position, and preheat to 350 degrees F. Use cooking spray or butter to thoroughly grease the inside of either:
2. ...............................

for full recipes please see : www.gimmesomeoven.com

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