Gluten-Free Carrot Cake with Vanilla Cream Filling

Makes: 1 large cake, 16-20 slices

Ingredients:

• 2 cups coconut sugar
• 1 cup Nutiva Buttery Flavor Coconut Oil
• ½ cup almond milk
• Dash of 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

Instructions:

1. Preheat oven to 300°F.
2. In a mixing bowl, whisk together coconut sugar, coconut oil, almond milk, vanilla extract, and eggs until combined.
3. Sift in gluten-free flour, baking powder, salt, and cinnamon. Fold dry ingredients into wet ingredients until well blended.
4. Add finely blended carrots and chopped walnuts; fold until fully incorporated.
5. Grease two 9-inch cake pans with coconut oil. Pour batter evenly into pans.
6. Bake for 50 minutes. Remove from oven and let cool.
7. Prepare frosting following package instructions. Spread frosting on one cake layer, place the second cake on top, then cover with a final layer of frosting.
8. Garnish with shredded carrot, walnuts, and coconut as desired.

This recipe was originally published on my Vitacost blog. Check out more recipes here.

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