Preheat the oven to 390ºF or 200ºC.

Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar, baking soda, and cinnamon powder).

To make the flax eggs, just blend the flax seeds and the water in a blender.

Transfer to a jar or a bowl and let stand for at least 5 minutes to get a thick consistency.

We peeled, chopped, and blended the carrots in a food processor, but you can also use a blender or a grater.

Add the flax eggs, shredded carrots, vinegar and coconut milk to the bowl and mix until well combined. Then add the walnuts and the raisins and stir.

Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step.

We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used an 8 2/3 ” or 22 cm pan in diameter.

Pour the batter into the pan.

Bake for about 30 minutes or until it’s fully cooked.

Remove the cake from the oven and let it cool down completely.

We added some vegan cashew frosting, chopped walnuts, and raisins on top.