Carrot Cake with Ginger Cream Cheese Frosting {vegan, gluten free}

Another big win by a small baker. This is not the quickest recipe to pull together, but the cake is moist, flavorful, and the ginger cream cheese frosting is perfect. Vive le gateau!

1 cup gluten free baking mix **
1 cup oat flour (just grind your oatmeal in the food processor) **
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 TBL Earth Balance, melted a little
1/2 cup dried dates, seeded and chopped finely
1 ripe bananas (1/2 cup) mashed well
3/4 cup pumpkin puree
1/4 cup brown sugar
1 1/2 cups grated carrots (about 3 medium)
1/3 cup soy milk
1 TBL lemon juice
2 egg replacers, whisked well

6 oz vegan cream cheese, room temperature (Trader Joe’s brand!)
2 TBL fresh ginger, grated finely
3 TBL agave nectar or maple syrup (or to taste)
½ tsp vanilla extract

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8×8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside.

Stir the dates into the melted Earth Balance.

In a separate bowl combine the banana, pumpkin, carrots, and brown sugar. Stir in the date mixture, breaking up any clumps as you go. Whisk in the soy milk, lemon juice, and egg replacer.

Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 – 60 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese, sweetener, vanilla, and ginger. Taste and adjust for sweetness and ginger flavor. Refrigerate icing. Wait until the cake has completely cooled (at least 4 hours) before frosting with a knife or spatula.

** This is how we made the cake. If you prefer a lighter texture, try 1.5 cups gf baking mix and 1/2 cup oat flour.**

Adapted from 101 Cookbooks.