INGREDIENTS
260 g (2 cups) gluten-free all-purpose flour (see notes)
60 g (1/2 cup) almond flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt
180 ml (3/4 cup) plant-based milk
125 ml (1/2 cup) canola oil
180 g (3/4 cup) packed brown sugar
1 tsp vanilla extract
2 medium carrots (2 cups), peeled and grated
55 g (1/2 cup) pecans, coarsely chopped
Icing
150 g (1 cup) sifted icing sugar
1 tbsp plant-based milk
1 tbsp vegetable margarine
1/2 tsp teaspoon of vanilla extract
PREPARATION
1. Preheat the oven to 180°C (350°F) and line a 23 x 23 cm (9 x 9 in) square pan with parchment paper.
2. In a bowl, mix the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. In a large bowl, using a whisk, combine the plant-based milk, oil, brown sugar, and vanilla. Gradually add the dry ingredients and mix gently until the batter is smooth. Add the carrots and pecans and gently fold them in with a spatula.
4. Pour the batter into the pan. Bake in the center of the oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool slightly before unmolding.
5. Meanwhile, in a bowl, using a whisk, mix all the frosting ingredients until smooth and homogeneous. Spread the frosting over the completely cooled cake.
Notes
I used La Merveilleuse gluten-free all-purpose flour from the Angélique brand.