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Buckwheat Carrot Cake with Cream Cheese Frosting

Gluten Free & Vegan Cake with Buckwheat, carrots, applesauce & spices. Delicious & nutritious any time of year!
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups Grated Carrots 230g
  • 2.5 cups Buckwheat Flour 300g
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2.5 tsp Cinnamon
  • 1 tsp Ginger Powdered
  • 1/4 tsp Salt
  • 1 cup Applesauce
  • 1 cup Almond Milk
  • 2 tsp Coconut Sugar
  • 2 tsp Vanilla
  • 2 tbsp Apple Cider Vinegar
Cream Cheese Frosting
  • 8 oz Vegan Cream Cheese Block, not whipped or easy spread
  • 6 tbsp Vegan Butter
  • 1 tsp Vanilla Extract
  • 3 cups Icing Sugar
Candied Carrots
  • 1 Carrot Peeled into long, thin strips
  • 1/4 cup Water
  • 1/4 cup Sugar

Method
 

  1. Preheat oven to 375F/190C, Grease two 8” pans
  2. Whisk buckwheat, baking powder, soda, cinnamon & salt
  3. In separate bowl, whisk applesauce, almond milk, sweetener, & vanilla - then whisk in carrots & vinegar
  4. Incorporate dry ingredients into wet, scoop batter into pans and bake 30-40 minutes
Cream Cheese Frosting
  1. Beat butter until smooth
  2. Add cream cheese and beat for another minute
  3. Add in vanilla and icing sugar - beating in 1 cup at a time.
  4. If mixture is too runny, more icing sugar may be needed.
  5. Does best when kept refrigerated on & off the cake!
Candied Carrots
  1. In saucepan, simmer water, sugar & carrot peels for 10 minutes
  2. Put peels in a single layer on baking sheet and bake for 20 minutes at 200c/400f
  3. Remove from oven and quickly wrap around a wooden handle to create a spiral effect. Also delicious simply crumbled on top!