Gluten Free Vegan Carrot Cake – Christine Bailey
Gluten-free and vegan, Christine Bailey's carrot cake is moist with light olive oil and topped with low-sugar cream cheese frosting. Perfect for a sweet treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 150g carrots grated
- 125g sugar
- 180ml soy or coconut milk
- 120ml Light Olive oil
- 1/2 tsp baking powder
- 1/2 tsp xanthum gum
- 250g Gluten Free Self Raising Flour
- 1 tsp ground cinnamon
- 1tsp Vanilla extract
- 2tbsp maple syrup
- 300g vegan cream cheese
- To decorate – crystallised ginger chopped, orange zest or chopped nuts
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