- 2 cups gluten free flour (I used sorghum flour)
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 2 heaping tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 3 flax eggs (real eggs work too)
- 1 cup unsweetened applesauce
- 1 1/2 cups carrots (shredded)
- 1 tsp vanilla extract
- 3/4 cup almond milk
- 1/2 cup raisins
Preparation time 10mins
Cooking time 45mins
Adapted from mywholefoodlife.com
•Preheat oven to 350.
•Mix all the dry ingredients in one bowl.
•Mix wet in another bowl.
•Add wet to dry and mix until combined.
•Fold in the raisins.
•Grease a 9 inch cake pan and then sprinkle it with a little flour.
•Pour batter into the cake pan.
•Bake in the oven for about 35 minutes or until a toothpick comes out clean.
•Wait until the cake has completely cooled before flipping it over onto a plate.
Store this cake in the fridge. It should last at least 7-10 days. You may even be able to freeze it, but I haven't tried. If you do freeze, I recommend freezing it without the frosting. Enjoy!