Gluten-Free Carrot Cake with Vanilla Cream Filling

Makes 1 large cake, 16-20 slices

Ingredients:

• 2 cups coconut sugar

• 1 cup Nutiva Buttery Flavor Coconut Oil

• 1/2 cup almond milk

• Dash vanilla extract

• 4 eggs or flax eggs

• 2 cups King Arthur Gluten-Free All-Purpose Baking Mix

• 2 tsp. cinnamon

• 1 tsp. Redmond Real Salt

• 1 tsp. baking powder

• 3 cups carrots, finely blended in food processor

• 1 cup finely chopped walnuts

Filling

• 1 bag Pamela’s Gluten-Free Vanilla Frosting Mix

• 8 Tbsp. Nutiva Buttery Flavor Coconut Oil

• 2 Tbsp. + 1 tsp. warm water

Instructions:

1. Preheat oven to 300 degrees F. In mixing bowl, whisk coconut sugar, coconut oil, milk, vanilla and eggs until combined.
2. Using sifter, add flour, baking soda, salt and cinnamon. Fold dry ingredients into wet ingredients until well blended.
3. Add carrots and walnuts and continue to fold until well blended.
4. Grease two 9-inch cake pans with coconut oil. Pour in batter. Bake 50 minutes. When ready, remove from oven to cool.
5. To make frosting, follow package ingredients. Spread frosting on one cake then place the other cake on top. Finish with a final layer of frosting.
6. Garnish with shredded carrot, walnuts and coconut.