Vegan, Gluten free Carrot Cake

A guilt free, health treat for the entire family

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Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the
bottoms with parchment paper.

Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon
and nutmeg and mix together.

Prepare your flax eggs by adding 2 Tablespoons ground flaxseed meal to a bowl and then adding 6
Tablespoons of hot water from the kettle. Leave it to sit for a minute to become gloopy.

Add the flax eggs, applesauce, grated carrot, oil, vanilla extract, apple cider vinegar and chopped walnuts
and mix into a thick batter. If it’s struggling to come together, just leave the bowl to sit for a couple of
minutes and then come back and stir again and it should come together. Leaving it for a minute will
allow the grated carrots to release more moisture into the bowl allowing it all to come together.


Divide the batter evenly between the prepared cake tins. Place into
the oven and bake for 30-35 minutes or until a toothpick inserted into
the center comes out mostly clean. If you have some crumbs on the
toothpick, this is fine, but you don’t want wet batter.

Let them cool for 5 minutes or so and then remove them from the
cake pans and place them onto a wire cooling rack and allow to cool
completely Frost with any of the choices of frostings above and
decorate with chopped nuts (we used pecans).

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