How to Make a Vegan, Gluten-Free Carrot Cake

If you have a gluten allergy or lead a vegan lifestyle, this easy to make carrot cake is delicious and guilt-free. Even if you don't have a gluten allergy or lead a vegan lifestyle, this is still the best tasting carrot cake you will ever eat.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 medium ripe banana
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 1 1/2 cups grated carrots
• 1 1/4 cups brown rice flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• 1 1/2 cups confectioners' sugar
• 1 tablespoon vegan margarine
• 1/2 teaspoon vanilla extract

1. 
    

   To make Cake: Preheat oven to 350 degrees. Coat 9-inch cake pan with cooking spray. Mash banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts (optional).

2. Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

3. 
    

   To make Icing: Whisk together confectioners' sugar, margarine, and vanilla, and 2 tablespoons water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle icing over cake when cooled.

Tips & Warnings

• Adjust cinnamon and vanilla extract to taste.
• Grate the carrots finely.
• Don't over-bake or cake tends to become dry.