This cake tastes more indulgent than it really is. If you aren’t gluten-free, you can use spelt flour or whole wheat pastry flour instead. Chocked full of fruits and vegetables, it’s lower sugar and fat content makes it a perfect snack, brunch, or nutritious addition to your kid’s lunchbox.
Carrot Cake (vegan, gluten-free)
This dessert can be sprinkled with icing sugar or slathered with your favourite icing. We like mixing together icing sugar and lemon, for a fresh, Springtime drizzle.
Ingredients
3/4 cup sucanat
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 1/2 tablespoons flaxmeal mixed with 2 tablespoons warm water
3/4 teaspoon vanilla extract
3/4 cup favourite gluten-free flour mix (recommend: sorghum/quinoa)
1/2 cup arrowroot flour
1 teaspoon xanthan gum
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 raisins
3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
2 1/4 cups grated carrots (about 1/2 a pound)
1/4 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan and set aside.
In your mixer, beat the sugar, oil, and flaxmeal mixture together. Add the vanilla.
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir in raisins and walnuts. Fold in the carrots and pineapple. Mix well, but don’t over mix.
Bake for 35 to 45 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely in the pans set over a wire rack.
Visit Arbutus Wedding Photography in Victoria BC Canada
Follow us on Twitter
Become an Ecoki Author
How to request a hands-on review
Join the Ecoki Kiva Lending Team to help people around the world!
