Gluten-Free Vegan Carrot Cake

Ingredients and Weight:

• Gluten-free flour blend: 2 cups (250g)
• Baking soda: 2 teaspoons (10g)
• Baking powder: 2 teaspoons (10g)
• Salt: 1/2 teaspoon (2.5g)
• Ground cinnamon: 2 teaspoons (10g)
• Ground ginger: 1 teaspoon (5g)
• Ground nutmeg: 1/2 teaspoon (2.5g)
• Ground cloves: 1/4 teaspoon (1.25g)
• Grated carrots: 2 cups (250g)
• Canned pineapple, crushed: 1 cup (250g)
• Vegan sugar: 1 cup (200g)
• Vegan butter, melted: 1/2 cup (125g)
• Non-dairy milk: 1 cup (250ml)
• Apple cider vinegar: 1 tablespoon (15ml)
• Vanilla extract: 1 teaspoon (5ml)

Frosting:

• Vegan cream cheese: 1 cup (250g)
• Vegan butter, softened: 1/2 cup (125g)
• Vegan sugar: 1 cup (200g)
• Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, whisk together the grated carrots, crushed pineapple, vegan sugar, melted vegan butter, non-dairy milk, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter between the prepared cake pans and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool completely before frosting.
6. To make the frosting, beat together the vegan cream cheese, softened vegan butter, vegan sugar, and vanilla extract until smooth and creamy.
7. Spread the frosting over the cooled cakes and enjoy!

Nutritional Information:

Per serving (1/8 of the cake)

• Calories: 350
• Fat: 15g
• Saturated fat: 5g
• Carbohydrates: 50g
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• Gluten-free
• Vegan
• Moist and flavorful
• Perfect for special occasions

User Comments:

• "This is the best gluten-free vegan carrot cake I've ever had!"
• "I love the spices and the pineapple adds a nice sweetness."
• "The frosting is creamy and delicious, and it's not too sweet."

Special Precautions and Tips:

• Make sure to use gluten-free flour blend and vegan ingredients to keep the cake gluten-free and vegan.
• If you don't have canned pineapple, you can use fresh pineapple. Just chop it into small pieces.
• Let the cakes cool completely before frosting to prevent the frosting from melting.