Vegan Gluten-Free Carrot Cake
Ingredients
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 2 replacement eggs (with the amount of water needed)
- 2 flaxseed eggs (2 Tbsp water + 6 Tbsp water)
- 2 1/2 cups grated carrots
- 1/4 cup nut or coconut milk
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 Tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 cup raisins
- 1/3 cup chopped walnuts
Preparation
Mix all the dry ingredients.
Add the wet ingredients.
Mix the dough with the shredded carrots, raisins, and walnuts.
Transfer the dough into cake pans lined with parchment paper and lightly greased with coconut oil.
Bake at 350°F for 22-30 minutes, or until a toothpick comes out clean. Note that baking time may vary depending on the size of the pans.
Remove from the cake pans using the parchment paper to help and let it cool on a wire rack before frosting.
