Name: Gluten-free Vegan Carrot Cake w/ Icing
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 cake
Ingredients: 10 Ounces 285g finely grated Carrots; 2 tablespoons Fresh Lemon Juice; 1/2 of a cup (100g Chocolate Chips (I used these Vegan, GF Mini Chocolate Chips)); 1 and 1/3 of a cup (200g raw, whole Almonds (ground - should equal 1 1/2 of a cup ground Almonds)); scant 1/4 of a cup (30g Coconut Flour (can be substituted with 1/3 of a cup whole wheat or all purpose flour)); 1/4 of a teaspoon Salt; 1 and 1/2 teaspoon Baking Powder; 4 Flax Eggs (See notes on how to make flax eggs); 1/3 of a cup (60g Whole Cane Sugar (can be substituted with equal amount of white sugar)); 1 teaspoon Vanilla Extract; 3 tablespoons of water; 2 and 1/2 tablespoons melted Coconut Oil (can be substituted with equal amounts of canola oil or applesauce to make oil-free); 1 cup 100g sifted Powdered Sugar (Note that not all powdered sugar is vegan. This one is though!); 2 tablespoons unsweetened Almond Milk or Fresh Lemon Juice (strained to remove pulp and seeds); Coconut Flakes; Frosting Flowers (Make your own or buy here); chopped Pistachios