One of my very closest friends for almost 20 years now (man, I’m getting old) is getting married!!! I was asked to do the food for her bridal shower (more on that in another post).
In trying to appease all the different diets out there, I made these Carrot Cake Petifores that are vegan and gluten free (two birds, one stone!).
I found this nifty little tool at Bed, Bath, and Beyond. It cut little rounds out of my cake, lickty split.
Now, you could just bake up the carrot cake in a 9×13 dish or use two cake rounds, but what’s the fun in that?
Then I just piped some vegan cream cheese frosting onto one, stacked another one on top, and added some more frosting on top.
Garnished with a little fresh shredded carrot, these are too cute!
- 1½ cups sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 3 flax eggs
- 2 cups all purpose gluten free flour mix (I like the kinds from Trader Joe's)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 cups shredded carrots
- For the frosting
- 8 oz vegan cream cheese
- 8 oz vegan butter
- 1 teaspoon vanilla
- 1 pound powdered sugar
- Preheat oven to 350. Make the flax eggs*. Spray a 9x13 baking dish with non stick spray.
- Beat sugar, applesauce, oil, vanilla, and flax eggs in a large bowl. Add in the gluten free flour, cinnamon, soda, and salt. Stir in the carrots. Spread batter into prepared pan.
- Bake for 30 minutes or until the cake tests done. Cool completely. You can frost it now or cut into petifores.
- If cutting into petifores, place in freezer for 30 minutes-1 hour before cutting. Then using some sort of small cookie cutter or biscuit cutter, cut the cake into small circles. Place circles back
- To make the frosting: place all ingredients in a bowl and beat until well combined and creamy. Take one round of cake, pipe some frosting on it, top with another round of cake, pipe on some more frosting, and garnish with fresh shredded carrots. Keep in the fridge until ready to eat.
- *To make a flax egg: place 1 tablespoon ground flax seed in a bowl with 3 tablespoons of water. This equals one egg. Place in the fridge for about 15 minutes or until gloopy.