Vegan Gluten-Free Tropical Carrot Cake!

       Did somebody ask for a classic?  Come on, don't be shy, I know that someone did!  Okay, so this week I decided that instead of working up a whole new flavor profile for a cake, why not go back to the classics instead?  And what could be more classic then a nice slice of Carrot Cake?   

       But you know me, I have to add flavors to make it more fun, so a few raisins and multiple shreds of coconut later, we have my version of a Tropical Carrot  Cake.  Leave a comment below and let me know what you think!

You'll need: 

1 Cup Pumpkin Puree

1 ¼ cups coconut oil, melted 

2 cups sugar 

1 tbsp vanilla extract

2 tsp Coconut Extract
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2 cups gluten-free all-purpose flour 

2 tsp xanthan gum 

2  tsp baking powder

2  tsp baking soda

1 tsp salt

3 tsp cinnamon

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2 cups grated carrots

1 cup pecans, chopped

1 Cup Shredded Coconut

½ cup Golden Raisins  

       Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

        In a medium bowl, combine the pumpkin, oil, sugar, and vanilla.

     In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and cinnamon. Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.

     Next, fold in the carrots & pecans, followed by coconut and raisins.

     Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling and frosting.

Vanilla Crème Frosting

1 ½ Cups Coconut Palm Shortening

3 cups powdered sugar

1 tbsp vanilla extract

Coconut Milk, as needed

       In a bowl using an electric mixer, cream the Shortening until smooth.  Add in one cup of powdered sugar and cream together until the butter is thick and crumbly.  Add in a splash of coconut milk and the vanilla then whip until smooth.  Add in another cup of  powdered sugar followed by another splash of coconut, then repeat, using the remaining powdered sugar.

              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of that.  Then use the rest of the frosting to cover the whole cake.  Yes, it’s that easy!  Enjoy!