Gluten free and dairy free Carrot Cake | does almond milk have gluten | Orangesandavocados

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#Gluten #free #dairy #free #Carrot #Cake
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ingredients

2 cups carrot, shredded
1 cups coconut, shredded
2 cups pineapple, chopped
1 cup pistachios
1 orange zest
1 1/2 cup vegan buttermilk (almond milk + 1 lemon juice)
2 cups of chickpea flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
Salt and pepper to taste (to bring out more flavor and the health benefits)
11/2 cup light brown sugar
4 eggs (or flax eggs)
1 tbsp vanilla
3/4 cup oil (coconut or olive)

frosting:
1 can coconut cream
1/4 cup light brown sugar
2 tsp cream of tart tar
1 stick butter

directions
Start by preheating the oven to 350 ° f. Combine all wet Ingredients, carrot, pineapple, coconut, pistachios, orange zest with buttermilk

In a medium bowl sift all dry Ingredients and set aside

In a stand mixer whisk sugar, egg and vanilla, 3 minutes then add oil slowly. On medium speed
Start by adding dry ingredients 1/2 cup at a time then alternate wet ingredients and finish with dry ingredients.

Let mixture rest 30 minutes in the fridge, this is optional but this will add more complexity and flavor to your cake.

Pour into 3 greased pans 8 inches l, and cook 25-30 minutes, cool on a wire rack chile in pan

Make the frosting by grabbing your chilled coconut cream, preferably overnight, and scoop out the top layer of cream and reserve the water. Add all ingredients and mix on medium-high for 3 minutes or until nicely creamed.
Layer your cake and decorate with cream
does almond milk have gluten

ingredients

2 cups carrot, shredded
1 cups coconut, shredded
2 cups pineapple, chopped
1 cup pistachios
1 orange zest
1 1/2 cup vegan buttermilk (almond milk + 1 lemon juice)
2 cups of chickpea flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
Salt and pepper to taste (to bring out more flavor and the health benefits)
11/2 cup light brown sugar
4 eggs (or flax eggs)
1 tbsp vanilla
3/4 cup oil (coconut or olive)

frosting:
1 can coconut cream
1/4 cup light brown sugar
2 tsp cream of tart tar
1 stick butter

directions
Start by preheating the oven to 350 ° f. Combine all wet Ingredients, carrot, pineapple, coconut, pistachios, orange zest with buttermilk

In a medium bowl sift all dry Ingredients and set aside

In a stand mixer whisk sugar, egg and vanilla, 3 minutes then add oil slowly. On medium speed
Start by adding dry ingredients 1/2 cup at a time then alternate wet ingredients and finish with dry ingredients.

Let mixture rest 30 minutes in the fridge, this is optional but this will add more complexity and flavor to your cake.

Pour into 3 greased pans 8 inches l, and cook 25-30 minutes, cool on a wire rack chile in pan

Make the frosting by grabbing your chilled coconut cream, preferably overnight, and scoop out the top layer of cream and reserve the water. Add all ingredients and mix on medium-high for 3 minutes or until nicely creamed.
Layer your cake and decorate with cream