Vegan Gluten-Free Carrot Cake

This Vegan, Gluten-Free Vegan Carrot Cake is very moist, super easy to make with just the perfect sweetness and flavor. It is topped with maple sweetened coconut whipped cream and walnuts. It is now my favorite carrot cake recipe and will be yours too!

Carrot Cake:
1 1/2 cups brown rice flour
1 cup almond flour, ( I used Bob’s Red Mill)
1 cup coconut sugar
1 tablespoon baking powder
2 teaspoons cinnamon, ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
1/2 teaspoon salt
1 cup maple syrup
1/2 cup pumpkin puree
1/3 cup coconut oil, melted
3 tablespoons ground flax seeds
2 teaspoons vanilla
1 cup chopped walnuts, divided
1 cup crushed pineapples, drained
2 cups carrots, peeled and grated

Coconut Whipped Cream (Frosting 1 ):
2 14-ounce cans full fat coconut milk, or coconut cream
1/4 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon almond extract

Cashew Cream (Frosting 2):
2 cups coconut cream
1 cup cashews, soaked for at least 4 hour or overnight
3 tablespoons coconut oil
1/4 cup maple syrup
1 tablespoon orange zest

View the full recipe at Healthier Steps →