Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting
Gluten-free, vegan carrot cake with creamy frosting—made with Ripple Half and Half for a rich taste. Perfect for dessert lovers!
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Ingredients
- Cake:
- 3 tablespoons ground flaxseed
- 1/2 cup water
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 3/4 cup coconut sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup Ripple Original Half and Half
- 1 1/2 cups shredded carrot
- 1 1/2 cups almond flour
- 1 1/2 cups gluten-free, all-purpose flour
- 3/4 cup chopped walnuts
- 1/2 cup golden raisins
- Cream Cheese Frosting:
- 1/2 cup vegan butter (1 stick)
- 8 ounces vegan cream cheese, softened
- 4 cups powdered sugar, sifted
- Optional: chopped walnuts, carrots (to garnish)
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