Yields:
1 Serving
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 10 Mins
This recipe is for a single layer carrot cake, but if you use the ‘Adjust Servings,’ it will be automatically modified for as many layers as desired. The instructions are intended for a single layer carrot cake, so adjust those as needed.
You will need a food thermometer that reaches 175-185° to get the right temperature for the flax egg.
Note: Every oven is different, and gluten-free flours differ by brand and mixture. This recipe takes longer to bake than a traditional wheat flour cake. You will know the cake is done when a knife inserted in the middle comes out clean. Allow approximately 10 minutes between checking.
Ingredients
Adjust Servings
-
Cake | Dry Ingredients
- Cake | Wet Ingredients
- Vanilla Buttercream Frosting
Instructions
-
Cake
- Preheat oven to 375°
- In a large bowl, add together the dry ingredients - Flour, Brown Sugar, Baking Soda, Baking Powder, Salt, Cinnamon, and Nutmeg. Mix well and set the large bowl aside.
- Grate Carrots to your preferred consistency. In a large bowl, combine the Carrot with Vanilla Yogurt, Olive Oil, Coconut Oil, Vanilla Extract, and Apple Cider Vinegar. Mix well and set the large bowl aside.
- For each Flax Egg, put 1 Tbsp Ground Flax in a small bowl or cup. Heat a small pot of water until it reaches 175-185° and then add 3 Tbsp of this heated water to the Ground Flax. So for 2 Flax Eggs, you would use 2 Tbsp Ground Flax and 6 Tbsp heated water, and so on. Mix well and set the small bowl or cup aside. Set a timer for 7 minutes - it takes about 5-10 minutes for Flax Egg to achieve the egg-like consistency before it can be mixed with the rest of the wet ingredients.
- While the Flax Egg is setting, apply a light coat of olive oil to the sides of a 9" cake pan and parchment paper in the bottom.
- When the timer goes off, pour the Flax Egg into the large bowl with the wet ingredients and combine well.
-
Slowly add the contents of the dry ingredients bowl into the wet ingredients bowl mixture, stirring well with each addition until fully combined into a thick batter as seen in the picture.
-
Using a soft silicone spatula, pour the contents into the prepared cake pan and flatten it out. Set a timer for 5 minutes, leaving the cake batter to rest in the cake pan before putting it in the oven.
- When the timer goes off, put the cake in the preheated oven and bake. The timing of the baking step will have a lot of variance, especially depending on the brand and mixture of gluten-free flour you use.
-
Start checking it at 45 minutes by sticking a sharp knife or a toothpick in the middle. If it comes out wet, put it back in and add another 10 minutes. Poking a new hole each time, repeat this process until the knife or toothpick comes out clean. When it comes out clean, take the cake from the oven and allow it to cool completely.
- While the cake cools, prepare the buttercream frosting in a large bowl by combining the room temperature Butter, Powdered Sugar, Vanilla Yogurt, Vanilla Extract, and a pinch of salt. A mixer makes this step easy, I used a metal spoon and lots of stirring.
- Once cooled, run a knife gently along the edges of the cake, then put a plate over the top and flip the cake pan. If all goes well, the cake should smoothly slide out and onto the plate, thanks to the parchment paper on the bottom. Remove the parchment paper, then use another plate to flip the cake back over.
-
Apply frosting. Serve chilled.
