Carrot Cake with Coconut Praline Filling & Cream Cheese Butter Cream Frosting

Since we regularly sell out of our homemade desserts, we decided to include a house favorite here in our recipes. And guess what? Not only is it ridiculously yummy, but it’s also gluten free. Win. Win.

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You will need (2) 9” cake pans

Parchment paper to line pans

Preheat oven 350 degrees 

Cake

Dry Ingredients: 

• 2 cups Bob’s Red Mill All-purpose Gluten Free flour
• 1 cup Almond flour
• 2 Tsp baking soda
• 1 ½ cup sugar
• 1 TBS. cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp clove 

Wet Ingredients:

• 1 cup orange juice
• 1 cup coconut milk
• 1 1/3 cup oil
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup (optional)
• 1 TBSP vanilla extract
• 3 cups grated carrots 

Directions:

1. Grate your carrots, put them in a bowl, add all wet ingredients, mix & set aside
2. Combine GF flour, almond flour & baking soda in another bowl, cut and mix well to get out any clumps
3. Add sugar and spices mix well
4. Prep pans: spray with light oil and then line pans with parchment paper (and a little trick is to sprinkle sugar on the paper and shake around the pan to add more moisture)
5. Combine wet and dry ingredients slowly, mix till clumps are out
6. Pour batter evenly in two prepped cake pans
7. Bake 1 hour

Pecan & Coconut Praline 

This can be prepped ahead of time and left in fridge until needed 

Ingredients:

• 1/2 cup chopped pecan
• 1/2 cup shredded coconut
• 4 TBSP Earth Balance butter
• 1/4 cup maple syrup
• 1/4 brown sugar
• 1/4 cup sugar

Directions: 

1. In saucepan combine maple syrup, butter and sugar
2. Melt and stir
3. Remove from flame and add chopped nuts and coconut 

Frosting 

Ingredients:

• 8oz Tofutti cream cheese
• 3/4 cup powdered sugar
• 1/2 cup softened Earth Balance butter (remove from fridge 40 minutes before mixing) 

Directions: 

1. In bowl add butter and cream cheese, start to mix for a minute until it starts to combine
2. Slowly add powdered sugar
3. Mix for 3-4 minutes longer until smooth 

Assembly Directions: 

Cakes should be cooled down 

1. Place one layer on bottom
2. Add half the frosting make a shallow bowl center to hold the praline
3. Add praline in the center
4. Put next layer cake
5. Frost the top & enjoy

—Lea Haas, Owner, The Garden Cafe Woodstock