Moist Vegan Carrot Cake
Ingredients
- 3 batches flax egg (3 Tbsp flaxseed meal + 7 1/2 Tbsp water as original recipe is written)
- 1/3 cup melted coconut oil or sub other neutral oil
- 1/4 cup maple syrup
- 1 scant cup unsweetened applesauce
- 1/2 cup organic brown sugar or sub coconut sugar
- 1/4 cup cane sugar or sub coconut sugar
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 - 1 cup plain unsweetened almond milk or other non-dairy unsweetened milk
- 1 1/2 cups loosely packed grated carrot
- 1 1/2 cups almond flour I didn’t test with almond meal, but I think it would work
- 1 1/2 cups gluten-free flour blend
Optional add-ins
- 3/4 cup chopped raw walnuts if preferred, omit, or sub 1/2 cup raisins
Preparation
Preheat oven to 350°F (175°C)
Prepare flax eggs by mixing flaxseed meal and water, then let sit for 5 minutes to thicken
In a large bowl, combine wet ingredients: melted coconut oil, maple syrup, applesauce, brown sugar, cane sugar, and salt
In another bowl, mix dry ingredients: baking soda, baking powder, cinnamon, almond flour, and gluten-free flour blend
Gradually add almond milk to the wet mixture to achieve a smooth batter consistency
Fold in grated carrot and optional walnuts or raisins
Pour batter into a greased cake pan and bake for 30-40 minutes or until a toothpick inserted comes out clean
Remove from oven and allow to cool completely before serving