Earthy oat flour gives this cake a healthy, whole-wheat vibe, brightly spiced with cinnamon and ginger, while luscious cream cheese frosting keeps it tasting like a treat. Be sure to grate the carrots on the small holes of a box grater – the ones that measure about 1/8-inch in diameter; they help the cake bake up with a light and springy crumb. If dairy isn't an issue for you or your guests, you can make this with regular cream cheese frosting.
Prep Time: 20minutes
Cook Time: 30minutes
cooling time: 1hour
1teaspoonvegan butter or coconut oil, for the pan
8ouncescarrots (about 4 medium), grated on smallest holes of box grater (1¼ cups packed)
1bunch rainbow carrots (or a couple of regular carrots)
A few sprigs carrot greens or parsley
Position a rack in the center of the oven and preheat to 350ºF. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper cut to fit.
In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. Place a medium mesh strainer over the bowl and add the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger. Sift the dry ingredients into the wet ingredients, stirring until combined. Stir in the walnuts.
Scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted near the center comes out clean, 22-30 minutes. Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving board to cool completely.
Spread the cream cheese frosting over the cooled cake. Chill briefly if the frosting is becoming overly soft.
Peel the carrots. Lay a carrot on a cutting board and begin peeling long, wide strips from one side. Repeat with the other carrots; you’ll have more carrot ribbons than you need for one cake. (Throw them in a salad!) Use your fingers to curl the ribbons into rounds and stick them into the frosting; the frosting will hold them in place. Sprinkle the cake with finely chopped walnuts and decorate with carrot greens.
Chill the cake until firm enough to slice, 30 minutes and up to several hours, then cut into wedges. Let the cake slices stand at room temperature to soften the frosting and serve. Leftover cake keeps well, refrigerated airtight, for up to 4 days.
Paleo Carrot Cake (kosher for Passover)Replace the sugar with 1/2 cup maple syrup (+2 tablespoons if you like it sweeter). Use avocado oil, mild olive oil, or melted coconut oil in place of the sunflower oil. Replace the flours with 3/4 cup (105 g) Bob's Red Mill cassava flour and 1/4 cup (25 g) Bob's Red Mill coconut flour. Top the cake with paleo cream cheese frosting, whipped coconut cream or thick coconut yogurt.Nutritional values are based on one of twelve servings.