Gluten-Free Carrot Cake with Dairy-Free Cream Cheese Frosting

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 3  extra decorations i added: goji berries 
• 10 servings carrots grated
• 3 cups carrots shredded
• 1.5 tablespoons cinnamon 
• 0.3 cup coconut or shredded
• 2 cups coconut sugar 
• 0.7 cup dairy-free margarine 
• 0.3 cup so delicious dairy free coconut milk beverage 
• 4  egg replacers 
• 2 cups baking flour gluten-free
• 1 cup honey roasted almonds 
• 10 servings herb for decoration
• 0.3 cup nuts mixed
• 1 cup oil (leave out if you prefer it to be more like a snack energy bar)
• 1.2 cup powdered sugar sifted
• 1 Handful raisins 
• 1 teaspoon sea salt 
• 1 teaspoon vanilla extract 
• 1 container vegan cream cheese 
• 0.3 cup walnuts chopped
• 0.7 cup walnuts chopped

Equipment

• bowl
• frying pan
• baking paper
• oven
• mixing bowl
• toothpicks

Directions

1. Preheat oven to 350F. Grease pans and place a circle of parchment paper on the bottom of the pan.Cream sugar and eggs in a large mixing bowl.
2. Add oil and vanilla. Beat until smooth.In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt.
3. Add to the sugar and eggs.
4. Combine well.
5. Add in milk. Stir in carrots, nuts, and raisins.
6. Pour into pans.
7. Bake for 45 minutes or until toothpick comes out clean.
8. Remove cake layers and let cool completely on wire racks.
9. Combine margarine and cream cheese, begin whipping on medium.
10. Add the sugar gradually.
11. Add vanilla and whip until icing is smooth and creamy.Once the cake is completely cool, frost and top as desired.