Makes two 6-inch cakes or 12 cupcakes
THIS CAKE REPRESENTS the very first culinary step into my new life. I had taken a day class in gluten-free baking and thought, what the heck, I’m going to give it a shot and bake a cake. Well, four hours later, history was made alongside a warm carrot cake. It took me three years to really perfect the recipe, but that first cake was the seed for Jennifer’s Way Bakery. That carrot cake changed my life. I hope it helps change your life too.
1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for the pan
2 cups Jennifer’s Way Bakery All-Purpose Flour Mix (purchased or here)
2 tablespoons aluminum-free baking powder
2 teaspoons baking soda
1 cup maple sugar, coconut sugar, date sugar, or organic evaporated cane juice
2 teaspoons ground cinnamon
½ teaspoon ground or freshly grated nutmeg
Pinch of ground cloves
1 teaspoon Himalayan salt
1 ripe banana, mashed
½ cup olive oil
⅓ cup real maple syrup
¼ cup unsweetened applesauce
1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)
2 cups shredded carrots
¾ cup walnuts or pecans (optional)
1 recipe Vegan Buttercream (here; optional)
Preheat the oven 350°F. Grease two 6-inch cake pans with the shortening, or line a standard 12-cup muffin pan with baking liners.
Combine all the dry ingredients (through salt) in a small bowl. Using a stand mixer with a whisk attachment, combine the banana, olive oil, maple syrup, applesauce, and vanilla and mix on high speed until smooth. Slowly add the dry mixture to the wet. Whisk at medium speed until thoroughly incorporated. Fold in the shredded carrots and nuts, if using them.
Scoop the batter into the cake pan or liners and bake for 25 to 35 minutes for cake (15 to 20 minutes for cupcakes). Avoid opening the oven multiple times to prevent the cake from sinking in the middle—it is delicate. The cake or cupcakes are done when a toothpick inserted into the center comes out clean. Cool completely, then layer the cakes, filling and frosting with buttercream if desired, or frost the cupcakes. These are also delicious without frosting—your call.
Note: There is a grain-free Clean version of this recipe here. Both are nice. You might like to try them both for comparison.