Carrot and Orange Cake with Ginger Icing from Lael Cakes
For the Cake
  • 1 tablespoon golden flaxseed meal 3 tablespoons warm water
Dry ingredients
  • 2 cups | 300 grams Lael Cakes Gluten-Free Flour (page 11)
  • 1 cup | 210 grams evaporated cane juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon arrowroot
  • ½ teaspoon fine sea salt
Wet ingredients
  • 1¼ cups | 454 grams carrot juice
  • ¾ cup | 180 ml safflower oil
  • 1 tablespoon orange oil or extract
  • ¼ teaspoon white rice vinegar
  • Grated zest of 1–2 oranges
  • 1 large carrot, finely grated
  • 1 teaspoon finely grated fresh ginger
For the Icing
  • 4 cups | 728 grams non-hydrogenated palm shortening
  • 2 cups | 280 grams unbleached powdered sugar, sifted
  • ½ cup | 140 ml agave nectar
  • ½ cup | 120 ml safflower oil
  • 2 tablespoons of vanilla bean paste (or 1 tablespoon organic vanilla extract or seeds of 1 vanilla bean)
  1. Preheat the oven to 175ºC / 350°F.
  2. Grease four 6-inch round cake pans by spreading non-hydrogenated palm shortening with a pastry brush or spraying with coconut cooking spray.
  3. Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.
  4. In a small bowl, combine the flaxseed meal and warm water. Set aside.
  5. In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.
  6. In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.
  7. With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.
  8. Fold in the orange zest, carrot, and ginger to ensure they are evenly incorporated. (I’ve found that if you add these ingredients any sooner, they clump in balls.)
  9. Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.
  10. Bake for about 20 minutes, until a toothpick inserted into one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)
  11. Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.
For the Icing
  1. Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat
  2. until incorporated.
  3. Raise the mixer speed to medium. Add the agave nectar, oil, and vanilla bean paste. Mix until fully incorporated and the icing is fluffy with a glossy appearance.
  4. Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.
Makes about 7 cups of icing.

Cake makes 4 15cm | 6inch cake layers.
Recipe by Sprinkle of Green at