Carrot cake is one of my favourites! This recipe is amazing! I hope you enjoy it too!
2 cups grated carrots
1 cup pure maple syrup
1/2 cup extra virgin coconut oil
1/2 cup unsweetened coconut milk
2 Tbsp unsweetened applesauce
2 Tbsp ground flaxseed
2.5 Tsp vanilla extract
1.25 Tsp xanthan gum
2 cups gluten free self raising flour
1 Tbsp baking powder
2 Tsps ground Cinnamon
1/2 tsps Sea salt
1/2 tsps ground ginger
1/4 tsps ground cloves
1/4 tsp ground nutmeg
1 cup chopped raw pecans
1/2 cup aquafaba
1 pinch cream of tartar
1/4 cup powdered sugar
non stick cooking spray
Preheat oven to 350F
lightly coat 13 x 9 inch baking tray with non stick cooking spray
Place carrots, maple syrup, coconut milk, unsweetened applesauce, flaxseed, 2tsps vanilla extract & 1tsp xanthan gum in a food processor. Process until smooth. Set aside.
Combine flour, baking powder, cinnamon. salt, ginger, cloves & nutmeg in a medium bowl and mix well.
Add flour mixture to carrot mixture; process for 1 minute. Remove blade from food processor
Fold in pecans. Place batter in prepared tray. Bake for 30-40 minutes, rotating pan after 15 minutes, or until a toothpick inserted into the centre of cake comes out clean.
Whilst cake is baking, make topping. Place aquafaba, remaining 1/2tsp vanilla extract, 1/4 tsp xanthan gum and cream of tartar in a medium mixing bowl. Beat with a hand mixer for approximately 5 minutes or until stiff peaks form.
Slowly add powdered sugar, beating continuously. Beat for an additional 1 minute. Refrigerate until cake is cool.
Once cake is cooled, top with the topping and cut into 16 squares( 2.25 x 3.25 inches)
Store leftover cake in an airtight container in the refrigerator for up to 5 days