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