Gluten-Free Carrot Cake with Vanilla Buttercream

plate

Yes, all you gluten-free vegans, you CAN have your cake and eat it too! They said it couldn’t be done, but here it is–a delicious, moist, sweet carrot cake, that tastes in my opinion, even better than conventional.

Here’s the secret–superfine brown rice flour. I know it’s pricey, but trust me it’s worth it. The texture is light, not the least bit grainy like regular brown rice flour. I purchased a 3 lb. bag through Amazon.com for about $15.

Gluten-Free Carrot Cake

from “Gluten-Free Vegan Cupcakes” by Audrey Snowe

1 cup plus 1 tbsp. Superfine brown rice flour

1/3 cup plus 2 tbsp. Potato starch

2 tbsp. Tapioca starch

1/2 tsp. Xanthan gum

2 tsp. Baking powder

1/4 tsp. Salt

2 tsp. Cinnamon

1/2 cup Almond milk

1 cup shredded Carrots

1/3 cup Orange juice

1/4 cup canned pureed Pumpkin

1/2 cup unsweetened shredded Coconut

1/2 cup chopped Walnuts

1/2 cup raisins (optional)

1 tbsp. Maple syrup

2 tbsp. Canola oil

1 cup sugar

mise

Method:

Preheat oven to 350 degrees. Prepare 12 muffin cups. Whisk together dry ingredients except sugar and set aside. Combine all wet ingredients well then add the sugar and whisk until thoroughly combined. Gently fold the DRY into the WET ingredients careful not to over mix.

Fold in the nuts, coconut and raisins, if using.

mix2

Scoop batter in muffin cups with an ice cream scoop. Bake in the middle oven rack for 20 minutes–using the toothpick test. It should have just a bit of crumb adhering to it. Be careful not to over bake.

bake

Meanwhile prepare the frosting.

Vanilla Buttercream Frosting

Recipe courtesy Isa Chandra Moskowitz

1/2 cup Non-dairy margarine

1/2 cup Shortening

1/2 cup Powdered sugar

1 1/2 tsp. Vanilla

1/4 cup Non-dairy milk

Pinch of salt

Method:

In a large electric mixer bowl with paddle attachment, cream the shortening and margarine together until smooth and well combined. Next, incorporate the powdered sugar about 1/2 cup at a time, until well blended. Be sure to scrape down the sides of the bowl so there are no lumps hanging around later. Beat in the milk and vanilla with a pinch of salt until smooth and fluffy.

Makes plenty of frosting (about 4 cups) for 12 cupcakes with some leftover for next time. This frosting freezes very well in an airtight container. Just make sure it is completely thawed before using.

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4 thoughts on “Gluten-Free Carrot Cake with Vanilla Buttercream

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