April 1st folks. I know it has officially been Spring for about 10 days, but for me, today felt significant. I am good and truly home after 6 months of traveling back and forth to Canada for Coco’s job, and the sun is shining (if only for a few days!) It is honestly a little jarring to plop back into my life here in Seattle. But I am settling in quickly and pushing myself really hard to get settled into the healthiest routines possible- physically and mentally. That means eating well, forcing myself to get back into excercising (just watch my insta-stories, the struggle is real) and making up for lost time spending time with my family.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I have some major time to make up for and Wilbur for one let me know he has not forgiven me for being gone so much by leaving me a nice present on the living room carpet. Thanks a lot Wilbur.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I will say, cleaning up dog poop aside, it feels so good to be home. It’s a fascinating thing how much we can all take for granted, even when you typically just think of it as part of your daily grind. Things like the fact that I can go to an exercise class. Even if it hard to get up at the crack of dawn and do the class- at least I have the OPTION! Same with going for a walk with my husband and holding his hand. Or having Pia help me cook dinner. Or getting to have a meeting in person with my co-workers that is not interrupted by shoddy wi-fi! So many little things that I am enjoying the details of and trying to remind myself not to become complacent about all of the little blessings that I have in the span of a day.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

But back to Spring. Which makes me think of bunnies. Which makes me think of carrots. Which makes me think of carrot cake.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I made this carrot cake about a month ago (and ate waaaay toooo much of it) and have been very excited to share it with you ever since. Absolutely amazing any time of year, but I did make it with Easter in mind- I hope you love it!

Carrot Cake (Vegan and Gluten-Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 1 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 4 ½ cups all purpose gluten free flour
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum gum
  • 1 tablespoon ground cinnamon
  • 1 teapsoon ground nutmeg
  • 2 teaspoons kosher salt
  • 2 ½ cups packed grated carrots
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • Vanilla Frosting
  • 1 cup vegan butter
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons unsweetened coconut milk
  • pinch of kosher salt
  • ½ cup finely chopped pistachios
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
  3. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients.
  4. Add the carrots and then with the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter.
  5. Line a quarter sheet pan with edges or a 9x13” baking pan with parchment and baking spray and add the batter to it. Smooth it evenly in the pan. Bake the cake at 350 degrees for 45-50 minutes until baked through.
  6. Remove the cake from the oven and let it cool completely before gently lifting it out of the pan by the parchment paper.
  7. While the cake is cooling, make the Vanilla Frosting:
  8. In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and a pinch of salt. Whip until fluffy.
  9. Place the cake on a plate or serving board and top with the vanilla frosting and evenly spread on top. Sprinkle the whole top with the crushed pistachios if desired. Slice into squares and serve.
  10. *Alternatively, for a layer cake, you could bake this cake in 2, 9" rounds, baking them 25 minutes.

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Categorized: Baked Goods, Dessert, Spring
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April 1st folks. I know it has officially been Spring for about 10 days, but for me, today felt significant. I am good and truly home after 6 months of traveling back and forth to Canada for Coco’s job, and the sun is shining (if only for a few days!) It is honestly a little jarring to plop back into my life here in Seattle. But I am settling in quickly and pushing myself really hard to get settled into the healthiest routines possible- physically and mentally. That means eating well, forcing myself to get back into excercising (just watch my insta-stories, the struggle is real) and making up for lost time spending time with my family.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I have some major time to make up for and Wilbur for one let me know he has not forgiven me for being gone so much by leaving me a nice present on the living room carpet. Thanks a lot Wilbur.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I will say, cleaning up dog poop aside, it feels so good to be home. It’s a fascinating thing how much we can all take for granted, even when you typically just think of it as part of your daily grind. Things like the fact that I can go to an exercise class. Even if it hard to get up at the crack of dawn and do the class- at least I have the OPTION! Same with going for a walk with my husband and holding his hand. Or having Pia help me cook dinner. Or getting to have a meeting in person with my co-workers that is not interrupted by shoddy wi-fi! So many little things that I am enjoying the details of and trying to remind myself not to become complacent about all of the little blessings that I have in the span of a day.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

But back to Spring. Which makes me think of bunnies. Which makes me think of carrots. Which makes me think of carrot cake.

Carrot Cake Vegan and Gluten-Free from HeatherChristo.com

I made this carrot cake about a month ago (and ate waaaay toooo much of it) and have been very excited to share it with you ever since. Absolutely amazing any time of year, but I did make it with Easter in mind- I hope you love it!

Carrot Cake (Vegan and Gluten-Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 1 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 4 ½ cups all purpose gluten free flour
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum gum
  • 1 tablespoon ground cinnamon
  • 1 teapsoon ground nutmeg
  • 2 teaspoons kosher salt
  • 2 ½ cups packed grated carrots
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • Vanilla Frosting
  • 1 cup vegan butter
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons unsweetened coconut milk
  • pinch of kosher salt
  • ½ cup finely chopped pistachios
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
  3. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients.
  4. Add the carrots and then with the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter.
  5. Line a quarter sheet pan with edges or a 9x13” baking pan with parchment and baking spray and add the batter to it. Smooth it evenly in the pan. Bake the cake at 350 degrees for 45-50 minutes until baked through.
  6. Remove the cake from the oven and let it cool completely before gently lifting it out of the pan by the parchment paper.
  7. While the cake is cooling, make the Vanilla Frosting:
  8. In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and a pinch of salt. Whip until fluffy.
  9. Place the cake on a plate or serving board and top with the vanilla frosting and evenly spread on top. Sprinkle the whole top with the crushed pistachios if desired. Slice into squares and serve.
  10. *Alternatively, for a layer cake, you could bake this cake in 2, 9" rounds, baking them 25 minutes.

Recipe by Heather Christo (http://heatherchristo.com)