For the first time I tried my hand at gluten free vegan carrot cake. We discovered a recipe from Gimme Some Oven that turned out well. It was rich and stayed moist. (The latter is sometimes an issue with GF stuff).
We only made a couple of modifications. It says 2.5 cups but indicates 12.5 ounces which doesn’t jibe so we went with 2 cups of flour. For the icing we used a recipe from Vegan Baking. We used a 9 inch spring form pan and cooked it in 2 layers. Please excuse my messy icing job. This was a tasty recipe overall. The only thing I would change is to cook it 35 instead of 30 minutes. Otherwise, we loved the recipe. We’re on day 4 of feasting on cake.