A delicious vegan carrot cake made with Biota Fermentation’s pickled carrots.

Units Scale

163g Bob’s Red Mill AP Gluten-Free Flour (GF Flour)

87g Anita’s Oat Flour

25g Be Fresh Baking Powder

1g Simply Organics Nutmeg, ground

7g Be Fresh Organics Cinnamon, ground

250g Wholesome Sweeteners Brown sugar

35g Flora Flax Meal

188g Water

185g Maison Orphee Organic Sunflower Oil

40g Be Fresh Organic Flame Raisins

215g Everland Coconut Flakes

150g Biota Fermentation Spiced Pickled Carrots

Cream Cheese Icing

125g Rawesome Cashew Cream Cheese, room temp

300g Wholesome Sweeteners Organic Fair Trade Icing Sugar

250g Nuts for Butter vegan butter, room temp

5g vanilla extract

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Sift flour, baking powder, nutmeg and cinnamon into a bowl
In a separate bowl whisk together flax powder and water. Let hydrate for 15 minutes.
Now add vegetable oil to the flax mixture.
Slowly whisk oil and flax mixture into dry ingredients
When combined fold in carrots, raisins and coconut
Line a baking sheet or loaf pan with parchment paper and coat the edges with non-stick spray
Turn out batter and spread evenly across the pan
Bake at 350 for 20-25 minutes on a baking sheet or 45-50 for a loaf pan until the center is cooked through. The Center should reach 205-210F.
Beat together icing ingredients and spread once cake cools