The Best Carrot Cake Recipe
Here it is! We made the most incredible cake of all time. It’s not as simple as most of our recipes, but it’s fairly easy to make, particularly if you don’t give your cake a topping.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 minutes
Yield: 8
Ingredients
1/2 cup of brown rice flour (70 g)
3/4 cup of oat flour (85 g)
1/2 cup of ane sugar (100 g)
1 tsp of baking soda
1 tsp of cinnamon powder
2 tbsp of flax seeds + 6 tbsp of water
1 cup of shredded carrots (150 g)
1 tbsp of apple cider vinegar
3/4 cup of full-fat coconut milk (180 g)
1/3 cup of chopped walnuts (40 g)
1/3 cup of raisins (50 g)
Vegan cashew frosting (optional)
More chopped walnuts and raisins on top (optional)
Instructions
1. To 390F or 200C, preheat the oven.
2. In a big mixing bowl combine the dry components (the brown rice flour, oat flour, sugar, baking soda, and cinnamon powder).
3. Just mix the flax seeds and the water in a blender to create the flax eggs.
4. Move to a jar or a bowl and let stand to get a thick consistency for at least five minutes.
5. In a food processor, we peeled, sliced, and blended the carrots, if you’re using a blender or a grater as well.
6. Add to the bowl the flax eggs, shredded carrots, vinegar, and coconut milk and combine until well mixed. Then add raisins and walnuts and then stir.
7. Grease some oil in the cake pan with (coconut oil is my preferred one). You may skip this step if you’re using a non-stick pan.
8. To avoid using oil, we normally put a sheet of parchment paper on the bottom of the cake pan.
9. Into the tub, pour the batter.
10. Bake for 30 minutes or until entirely cooked.
11. Remove the cake from the oven and finally let it cool down.
12. We applied some frosting of vegan cashew, sliced walnuts, and on top of raisins.
Notes
* We mixed rolled or instant oats in a blender.