Vegan! Hassle-free, gluten-free, and oil-free carrot cake. Simple, easy and healthy!
I dont know give a try? Its nice and moist and last for days with out drying out.
1/2 cup almond flour
1/2 cup oat flour
1 cup brown rice flour
1/4 cup cane sugar
1/4 cup brown sugar
1 Tablspoon baking powder
1/2 teaspoon xanthan gum
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup unsweetened soy milk (or non-dairy milk of your choice)
1/4 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 1/2 cup carrots (depends on you)
Pre-Heat oven to 375 F
In a large bowl add in all the dry ingredients: almond flour, oat flour, brown rice flour, cane sugar, brown rice sugar, baking powder, xanthan gum, cinnamon and nutmeg, using a whisk or a fork mix everything together. Then slowly mix in your soy milk, apple sauce and vanilla extract. Now fold in your carrots.
Pour the carrot batter into a greased & lined 8x8 pan or a 9 inch round. Bake the carrot cake for 45-50 minutes, until the cake is slightly golden.
Allow the carrot cake to cool for about 15 minutes before serving.