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Carrot Cake with Candied Ginger (gluten free and vegan)

Carrot Cake with Candied Ginger (gluten free and vegan)

One of Sugar Bunny's best sellers at the farmer's market were our carrot cake muffins with candied ginger. We made them several times for parties and company events with cream cheese frosting and garnished with candied ginger and they were a big hit! I've always loved carrot cake with tidbits of walnuts, pineapple and coconut in every bite. The candied ginger adds an unexpected sweet, spicy kick! I recently made this carrot cake for Easter with a vegan date caramel frosting and it was delicious! (The same date filling I used in the Oatmeal Caramel Layer Bars!) The muffins are perfect for brunch and the cake version with either frosting is great for any occasion. 

Carrot Cake with Candied Ginger

Makes 12 muffins or an 8X8 or 9 inch cake

(Double the recipe if you would like to make a layer cake with two 9 inch rounds) 


1 1/2 cups of gluten free Sugar Bunny Flour Blend

1 tsp of baking powder

1 tsp of baking soda

1/2 tsp of xanthan gum

1/4 tsp of sea salt

1 1/2 tsp of cinnamon

1/4 tsp of nutmeg

1/4 tsp of ground ginger

3/4 cups of coconut sugar

2 flax eggs (2 Tbs of ground flax mixed with 5 Tbs of water. Let thicken for 5-10 minutes)

3 Tbs of melted coconut oil (I've used olive oil in a pinch and it works well too)

1 tsp of vanilla extract

1/2 cup of coconut milk (or other non-dairy milk)

1/4 cup of shredded, unsweetened coconut 

1/2 cup of walnuts, chopped (omit for nut allergy) 

1/2 cup + 2 Tbs of candied ginger pieces, chopped if necessary  (2 Tbs for garnish) 

1 cup of crushed pineapple, drained

1 1/2 cups of carrots (about 3 carrots), grated 


Preheat oven to 350 degrees F. 

In a large mixing bowl, combine flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, ginger and coconut sugar. 

In a separate bowl, combine the flax eggs, coconut oil, coconut milk and vanilla extract.  Add the grated carrots, shredded coconut, pineapple, 1/2 cup of candied ginger and walnuts and mix well. 

Slowly add the wet mixture to the dry ingredients and fold in until completely combined. 

Divide the batter among 12 lined or greased muffin tins or a greased cake pan. 

Bake at 350 degrees for 18 minutes for muffins and 30-35 minutes for a cake or until a toothpick comes out clean. Serve muffins or unfrosted cake for breakfast or brunch. If you are in a party kind of mood, frost with one of the frosting options below and garnish with a sprinkle of reserved candied ginger.  

Classic Cream Cheese Frosting


8 oz package of cream cheese, softened 

1 stick of unsalted butter, softened

1 tsp of vanilla extract

a dash of sea salt

3-4 cups of organic powdered sugar


Add the cream cheese and butter to an electric stand mixer (you can also use a hand mixer). Beat on medium speed for 5 minutes or until fluffy. Add the vanilla extract and sea salt and beat for 30 seconds to combine. On LOW speed, slowly add the powdered sugar 1/2 cup at a time. If you have the mixer on too high of a speed you will have a huge mess in your kitchen! Add powdered sugar until you like the consistency of the frosting. (Not too runny but loose enough to spread easily.)

Vegan Caramel Date Frosting: 


16 ounces of Medjool dates, cut in half and pits removed

1/2 cup + 2 Tbs of non-dairy milk (I used coconut)

1/4 tsp of sea salt

1 tsp of vanilla 


Combine ingredients in a high speed blender and blend until completely smooth. Add more coconut milk if necessary.  




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