Vegan Carrot Cake

"As the coconut milk sits overnight, it'll accumulate a thick, solid layer at the top of the can. Remove this layer from the can (you can reserve the rest of the liquid for smoothies), and place it into a mixing bowl. Repeat with the other two cans. Add the confectioners' sugar and vanilla to the mixture. Use a hand mixer to begin whipping the frosting, starting on a low speed and increasing the speed as you go. Move the mixers around as much as possible (this will fold in air, which will make the mixture fluffier)."

"For the carrot cake: 1 1/2 tablespoon flaxseed meal 1/4 cup warm water 2 1/4 cup gluten-free all-purpose flour 1 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3/4 cup almond milk, rice milk, or soy milk 1 teaspoon apple cider vinegar 2/3 cup canola oil or melted coconut oil 1/2 cup cane sugar 1/4 cup firmly packed brown sugar 2 cups grated carrots 1/3 cup raisins, tossed in a bit of flour to prevent clumping 1/2 cup chopped walnuts"

The cake batter combines a flaxseed-and-water binder with gluten-free all-purpose flour, baking soda, spices, plant milk, apple cider vinegar, oil, cane and brown sugar, grated carrots, raisins, and chopped walnuts. Raisins are tossed in flour to prevent clumping and the flax mixture is allowed to thicken before mixing. The frosting uses the solidified top layer of chilled full-fat coconut milk combined with confectioners' sugar and vanilla, whipped until fluffy. The frosting should be refrigerated for at least two, preferably four, hours to solidify. The oven is preheated to 350º F and two 8-inch pans or a single pan may be used.

Read at Alternative Medicine Magazine