This gluten free, vegan carrot cake is moist and maple sweetened. Once baked, the cake is cut into Easter egg shapes and decorated with a rich, cashew frosting. Kids (and adults) will have a lot of fun decorating these carrot cake Easter eggs!
Preheat oven to 350°F/177°F. Grease a 9.5 inch by 13.5 inch rectangular baking pan and line with parchment paper. Set aside.
In a large bowl, sift together brown rice flour, almond flour, tapioca starch, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and coconut sugar.
In another bowl, mix together the maple syrup, pumpkin puree, melted coconut oil, vanilla extract, and ground flax seeds.
Add slowly incorporate wet mixture with dry mixture. Stir together until fully combined.
Fold in crushed pineapple, walnut pieces, and grated carrots.
Pour cake batter into greased and lined baking pan. Place baking pan on the centre oven rack.
Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Flip cake out of baking pan and onto a wire cooling rack. Allow cake to cool completely before cutting into Easter egg shapes and decorating with cashew frosting.
Blend the soaked cashews, coconut oil, and crushed pineapple in a high speed blender until thick and smooth. Transfer into an icing bag or heavy duty plastic Ziplock bag.
Shortly before serving, pipe icing onto carrot cake Easter eggs.
Cashew frosting doesn't hold the same way regular frosting does, so frost or pipe your carrot cake shortly before serving.
If opting for a round cake, divide carrot cake batter among 2 - 9 inch pans (greased and lined with parchment paper). Bake for 55 minutes at 350°F/177°C until a toothpick comes out clean when poked into the centre of the cake.
Carrot cake will keep in an airtight container for up to 3 days. Store cashew frosting in fridge in an airtight container for up to 3 days.
Carrot cake scraps (that come from cutting out Easter egg shapes) can be used to top oatmeal, yogurt, ice cream, or make into cake pops.