Jamaican Carrot Cake Vegan Gluten Free Food

JAMAICAN CARROT CAKE (VEGAN, GLUTEN FREE)

Steps:

• Preheat the oven at 180c/350f
• Line a sheet pan with parchment, grease the sides and set aside
• In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.
• In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.
• Whisk the dry ingredients into the wet bowl (in increments) until everything is full combined.
• Fold in the carrots and the walnuts (don't over mix the batter)
• Pour the batter into the sheet pan
• Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.
• Once baked, allow the cake to cool down slightly for about 10-15 before transferring it to a cooling rack (if using alcohol, you can drowse the cake if you want to).
• Use a spatula to evenly spread the topping.
• Place the vegan cream cheese in a medium sized bowl and add the rest of the ingredients.
• Proceed to whisk until fluffy.
• Start adding the powdered sugar a little at a time until the desire consistency is meet (it shouldn't to runny nor should it to thick)

CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)

Steps:

• Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
• Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.