Carrot Cake

By á-29897

Ingredients

• 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

Details

Preparation time 10mins
Cooking time 45mins
Adapted from mywholefoodlife.com

Preparation

Step 1

•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!