Easy, Gluten Free, Vegan, Carrot Cake
Calling all carrot cake lovers! This tasty cake is chock full of the carrotliciousness that you crave. Even those without allergies will be asking for seconds. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Vanilla Cake Mix allows you to bake an unbelievably delicious carrot cake in no time, every time.
The spice and texture of this carrot cake gives you the superior taste that you are used to, without the traditional ingredients that make it off limits to those with food allergies. Carrot cake lovers will enjoy the familiar, heavy, rich, flavor of this fantastic carrot cake regardless of their need for it to be allergy-friendly. This cake is just plain yummy!
Making an amazing gluten free, dairy-free, egg-free, peanut-free, tree-nut-free (except coconut), plant-based, vegan, carrot cake that tastes great has never been so easy. I have taken the challenge out and put the simplicity in. Let’s get down to it…
Cake Ingredients and Instructions
In addition to my Vanilla Cake Mix, all you need are 9 basic ingredients for the cake.
Full fat coconut milk
Apple cider vinegar
Vanilla extract
2 large carrots, grated
Roasted pumpkin seeds
Shredded coconut
Ground cinnamon
Ground ginger
Ground nutmeg
Combine the wet ingredients and spices in a bowl. Stir in the Vanilla Cake Mix. Add the carrots, seeds, and coconut one at a time until everything is well combined. Pour the batter into an 8 inch round or 9X13 greased or parchment-lined baking pan. Voila! You can make the frosting while the magic is happening in the oven.
Frosting Ingredients and Instructions
Coconut butter, palm shortening, or seed butter
Powdered sugar
Vanilla extract, the good stuff
Coconut milk or water
Combine the "butter," powdered sugar, vanilla, and milk or water in a bowl with an electric mixer. Add more coconut milk as needed to make a smoother frosting.
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Easy, Gluten Free, Vegan, Carrot Cake
Ingredients
- 1 Sweet Elizabeth’s Organics Vanilla Cake Mix, love already included
- 1 can full-fat coconut milk, healthy fats
- 1 teaspoon vanilla extract, the good stuff
- 1 Tablespoon apple cider vinegar
- 2 large carrots, grated
- 1/3 cup roasted pumpkin seeds
- 1/4 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut butter, palm shortening, or seed butter
- 1 cup powdered sugar, organic
- 1 teaspoon vanilla extract, the good stuff
- 2-4 Tablespoons coconut milk or water
Instructions
- Preheat oven to 350°.
- Combine coconut milk, vanilla extract, spices, and apple cider vinegar in a mixing bowl.
- Add in 1 Sweet Elizabeth Organics Vanilla Cake Mix and stir with a spatula until mixed well.
- Add in the carrots, seeds, and coconut one at a time until everything is mixed well.
- Grease or line an 8 inch round or a 9X13 baking pan with parchment paper.
- Pour batter into the pan.
- Bake at 350°
- for 22 minutes.
- Rotate, and bake another 22 minutes or until a toothpick in the center comes out clean.
- Cool completely before frosting.
- ENJOY! Much love & happy baking! xo
- Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of milk or water in a bowl with an electric mixer.
- Add more coconut milk as needed to make a smoother frosting.