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Photo:Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Active Time:55 minsTotal Time:2 hrs 20 minsServings:16Jump to Nutrition Facts
Active Time:55 minsTotal Time:2 hrs 20 minsServings:16
Active Time:55 mins
Active Time:
55 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipePhotographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanPhotographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Jump to recipe
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanPhotographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Cook Mode(Keep screen awake)IngredientsCake2cupssuperfine almond flour1cupgluten-free all-purpose flour⅓cupgranulated sugar⅓cuppacked light brown sugar2tablespoonspumpkin pie spice4teaspoonsbaking powder½teaspoonsalt1cupunsweetened almond milk½cupunsweetened applesauce¼cupflaxseed meal1tablespoongrated orange zest2tablespoonsorange juice1teaspoonvanilla extract1 ½cupsgrated carrot⅓cupunsweetened shredded coconut¼cuppacked golden raisins¼cuptoasted chopped pecans, plus more for garnish (see Tip)Frosting1cupunsweetened almond milk5tablespoonswhite rice flour⅛teaspoonsalt½cupvegan butter, softened (see Tip)½cupvegan cream cheese, softened (see Tip)¾cupconfectioners’ sugar1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Cake
2cupssuperfine almond flour
1cupgluten-free all-purpose flour
⅓cupgranulated sugar
⅓cuppacked light brown sugar
2tablespoonspumpkin pie spice
4teaspoonsbaking powder
½teaspoonsalt
1cupunsweetened almond milk
½cupunsweetened applesauce
¼cupflaxseed meal
1tablespoongrated orange zest
2tablespoonsorange juice
1teaspoonvanilla extract
1 ½cupsgrated carrot
⅓cupunsweetened shredded coconut
¼cuppacked golden raisins
¼cuptoasted chopped pecans, plus more for garnish (see Tip)
Frosting
5tablespoonswhite rice flour
⅛teaspoonsalt
½cupvegan butter, softened (see Tip)
½cupvegan cream cheese, softened (see Tip)
¾cupconfectioners’ sugar
DirectionsTo prepare cake:Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray; line the pan bottoms with parchment paper.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanWhisk almond flour, all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt in a large bowl until well combined and no sugar clumps remain. Add 1 cup almond milk, applesauce, flaxseed meal, orange zest, orange juice and 1 teaspoon vanilla; whisk just until combined. Fold in carrot, coconut, raisins and pecans until combined.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanDivide the batter between the prepared pans and spread into an even layer with a small offset spatula. Bake until a wooden pick inserted in the center comes out clean and the sides of the cakes just start to pull away from the pan sides, about 20 minutes. Let cool in the pans on wire racks for 15 minutes; gently remove the cakes from the pans and let cool completely, parchment-side down, on the racks, 45 minutes to 1 hour.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo prepare frosting: While the cakes cool, combine almond milk, rice flour and salt in a small saucepan; cook over medium heat, whisking constantly, until thickened to a paste, 2 to 4 minutes. Transfer the mixture to a small wide, shallow bowl; let cool to room temperature, stirring occasionally, about 30 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanPlace butter in a large bowl; beat with a hand mixer on medium speed until light and smooth, 1 to 2 minutes, stopping to scrape down the bowl sides as needed. Add cream cheese; beat on medium speed until light and smooth, 30 seconds to 1 minute. Add confectioners' sugar and vanilla; beat on medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape down the bowl sides as needed. Add the cooled rice flour mixture; beat on medium-high speed until smooth and combined, 2 to 3 minutes. Refrigerate the frosting, covered, until thickened and spreadable, at least 1 to 1 1/2 hours or up to 12 hours.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo assemble cake:Place 1 cake layer on a serving plate, discarding parchment paper; top with 1 cup frosting, spreading to the edges with an offset spatula. Cover with the remaining cake layer, discarding parchment paper; spread and swirl the remaining frosting on top all the way to the edges. Garnish with pecans, if desired.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo make aheadCover and refrigerate frosting (Steps 4 & 5) for up to 12 hours. Refrigerate assembled cake for up to 1 hour.EquipmentTwo 9-inch round cake pans; parchment paperTipsFor the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.For best results, bringbutter and cream cheeseto room temperature before mixing.Originally appeared: EatingWell.com, January 2023
Directions
To prepare cake:Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray; line the pan bottoms with parchment paper.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanWhisk almond flour, all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt in a large bowl until well combined and no sugar clumps remain. Add 1 cup almond milk, applesauce, flaxseed meal, orange zest, orange juice and 1 teaspoon vanilla; whisk just until combined. Fold in carrot, coconut, raisins and pecans until combined.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanDivide the batter between the prepared pans and spread into an even layer with a small offset spatula. Bake until a wooden pick inserted in the center comes out clean and the sides of the cakes just start to pull away from the pan sides, about 20 minutes. Let cool in the pans on wire racks for 15 minutes; gently remove the cakes from the pans and let cool completely, parchment-side down, on the racks, 45 minutes to 1 hour.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo prepare frosting: While the cakes cool, combine almond milk, rice flour and salt in a small saucepan; cook over medium heat, whisking constantly, until thickened to a paste, 2 to 4 minutes. Transfer the mixture to a small wide, shallow bowl; let cool to room temperature, stirring occasionally, about 30 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanPlace butter in a large bowl; beat with a hand mixer on medium speed until light and smooth, 1 to 2 minutes, stopping to scrape down the bowl sides as needed. Add cream cheese; beat on medium speed until light and smooth, 30 seconds to 1 minute. Add confectioners' sugar and vanilla; beat on medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape down the bowl sides as needed. Add the cooled rice flour mixture; beat on medium-high speed until smooth and combined, 2 to 3 minutes. Refrigerate the frosting, covered, until thickened and spreadable, at least 1 to 1 1/2 hours or up to 12 hours.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo assemble cake:Place 1 cake layer on a serving plate, discarding parchment paper; top with 1 cup frosting, spreading to the edges with an offset spatula. Cover with the remaining cake layer, discarding parchment paper; spread and swirl the remaining frosting on top all the way to the edges. Garnish with pecans, if desired.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTo make aheadCover and refrigerate frosting (Steps 4 & 5) for up to 12 hours. Refrigerate assembled cake for up to 1 hour.EquipmentTwo 9-inch round cake pans; parchment paperTipsFor the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.For best results, bringbutter and cream cheeseto room temperature before mixing.
To prepare cake:Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray; line the pan bottoms with parchment paper.
Whisk almond flour, all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt in a large bowl until well combined and no sugar clumps remain. Add 1 cup almond milk, applesauce, flaxseed meal, orange zest, orange juice and 1 teaspoon vanilla; whisk just until combined. Fold in carrot, coconut, raisins and pecans until combined.
Divide the batter between the prepared pans and spread into an even layer with a small offset spatula. Bake until a wooden pick inserted in the center comes out clean and the sides of the cakes just start to pull away from the pan sides, about 20 minutes. Let cool in the pans on wire racks for 15 minutes; gently remove the cakes from the pans and let cool completely, parchment-side down, on the racks, 45 minutes to 1 hour.
To prepare frosting: While the cakes cool, combine almond milk, rice flour and salt in a small saucepan; cook over medium heat, whisking constantly, until thickened to a paste, 2 to 4 minutes. Transfer the mixture to a small wide, shallow bowl; let cool to room temperature, stirring occasionally, about 30 minutes.
Place butter in a large bowl; beat with a hand mixer on medium speed until light and smooth, 1 to 2 minutes, stopping to scrape down the bowl sides as needed. Add cream cheese; beat on medium speed until light and smooth, 30 seconds to 1 minute. Add confectioners' sugar and vanilla; beat on medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape down the bowl sides as needed. Add the cooled rice flour mixture; beat on medium-high speed until smooth and combined, 2 to 3 minutes. Refrigerate the frosting, covered, until thickened and spreadable, at least 1 to 1 1/2 hours or up to 12 hours.
To assemble cake:Place 1 cake layer on a serving plate, discarding parchment paper; top with 1 cup frosting, spreading to the edges with an offset spatula. Cover with the remaining cake layer, discarding parchment paper; spread and swirl the remaining frosting on top all the way to the edges. Garnish with pecans, if desired.
To make ahead
Cover and refrigerate frosting (Steps 4 & 5) for up to 12 hours. Refrigerate assembled cake for up to 1 hour.
Equipment
Two 9-inch round cake pans; parchment paper
Tips
For the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
For best results, bringbutter and cream cheeseto room temperature before mixing.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)321Calories19gFat35gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
