Carrot Cake (Gluten-Free & Vegan)

Instructions

1. Preheat the oven

Preheat the oven to 350°F (176°C). Butter and flour two 8-inch, one 9×13-inch, or three 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess and set aside.

2. Prepare the flax eggs

In a large mixing bowl, mix 3 Tbsp flaxseed meal with 7 ½ Tbsp water. Let rest for 5 minutes.

3. Add wet ingredients

To the flax eggs, whisk in 1/3 cup melted coconut oil and 1/4 cup maple syrup until well combined. Then mix in 1 scant cup unsweetened applesauce (or even better grade an apple and a pear).

4. Incorporate sugars & spices

Stir in:

  • 1/2 cup coconut sugar
  • 3/4 tsp sea salt
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon

Whisk to combine.

5. Add almond milk & carrots

Pour in 3/4 cup plain unsweetened almond milk and stir. Then fold in 1 ½ cups grated carrot.

6. Mix in dry ingredients

Add 1 ½ cups almond flour and 1 ½ cups gluten-free flour blend, stirring until incorporated. The batter should be thick but pourable. If it’s too thick, add up to 1/4 cup (60 ml) additional almond milk as needed.

7. Add walnuts (if using)

Fold in 3/4 cup chopped raw walnuts (or 1/2 cup raisins as a substitute) and stir to combine.

8. Bake

Divide the batter evenly among the prepared cake pan(s). Bake for 40-50 minutes until deep golden brown and a toothpick inserted into the center comes out clean. When pressed lightly, the top should not feel overly spongy.

9. Cool

Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges, gently invert onto cooling racks, and let cool completely before serving.

Enjoy your homemade gluten-free & vegan carrot cake! 🎂✨

Ingredients

Flax Eggs

  • 3 Tbsp flaxseed meal
  • 7 ½ Tbsp water

Wet Ingredients

  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 scant cup unsweetened applesauce (or even better one grated apple and pear)

Sugars

  • 1/2 cup organic brown sugar
  • 1/4 cup cane sugar

Dry Ingredients

  • 3/4 tsp sea salt
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon

Milk

  • 3/4 – 1 cup plain unsweetened almond milk

Add-ins

  • 1 ½ cups grated carrot
  • 1 ½ cups almond flour
  • 1 ½ cups gluten-free flour blend

Optional

  • 3/4 cup chopped raw walnuts (or sub 1/2 cup raisins, or omit)

References

https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/#wprm-recipe-container-34672