Vegan Gluten Free Carrot Cake with Pecan Carmel and Tofutti Cream Cheese Frosting

Ingredients

 

Pecan Cream Filling

1 1/2 c.  raw sugar

1/4 c.  gluten free flour

3/4 t. sea salt

1 1/2 c. soy creamer vanilla

6 oz. (3/4 c.) earth balance butter

1 1/4 c. chopped pecans

2 t. vanilla extract

Carrot Cake

1 c. coconut oi

1 ½ cup raw sugar  or 10 large dates

2 c.  gluten free flour

2 t. cinnamon

2 t. baking powder

1 t. baking soda

1 t.  se salt

½ cup water or soymilk

4.5 c. grated carrots (about 1 lb. bag)

1 c. chopped pecans

1 c. raisins

 

Cream Cheese Frosting

8 oz. soft earth balance butter

8 oz. soft  tofutti cream cheese

1 one-lb. box of  organic powdered sugar

1 t. vanilla extract

 

Assembly

4 oz. shredded, sweetened coconut (1 1/2 c.)

Directions

1 Pecan Cream Filling:

2  In a 3 qt saucepan, blend well the sugar, flour, and salt. Gradually stir in  soy cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-20 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

3 Carrot Cake:

4 Preheat oven to 350 degrees F.

Have ready  two greased and floured saladmaster cake pan. In a large bowl, whisk together the coconut oil and  raw sugar. Sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternatively sift in the rest of the dry ingredients while adding the soymilk, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared cake pan and bake for 50 minutes. Cool upright in the pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap, and stored at room temperature.

Cream Cheese Frosting:

Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but bring to a spreadable temperature before using.

 Assembly:

 Preheat oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that is browns evenly. Cool completely. Have the filling and frosting at a spreadable consistency.

 

Spread the filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake.

 Notes and Variations:

The assembled cake can be refrigerated for up to 48 hours. It also freezes well.

Substitute 4 cups unpeeled, grated apples or zucchini for the carrots.

Batter can also be bake as cupcakes, loaves, sheet cake, or petits fours.

Any leftover filling makes a wonderful ice cream topping if you warm it slightly first.