This Gluten Free Carrot Cake is moist and fluffy and easy to make with cozy spices, shredded coconut and freshly grated carrots. It’s paired with a vegan cream cheese frosting for a classic family favorite.
Measure out the almond milk and add vinegar. Allow to curdle for 5 minutes.
Whisk together eggs, sweetener, coconut oil, vanilla, and maple extract. Pour in curdled milk and mix. Stir in carrots and coconut.
Beat softened butter then add cream cheese and continue beating.
Slowly add powdered sweetener, vanilla, and almond milk and beat until creamy. Cover and chill in fridge until ready to frost.
Assemble the cake, spreading frosting between each layer, and decorate as desired.