Ingredients
Scale
- 3 Tbsp flaxseed meal (for flax eggs)
- 7 ½ Tbsp water (to make flax eggs)
- 1/3 cup melted coconut oil (or other neutral oil)
- 1/4 cup maple syrup
- 1 scant cup unsweetened applesauce
- 1/2 cup organic brown sugar (or coconut sugar)
- 1/4 cup cane sugar (or coconut sugar)
- 3/4 tsp sea salt
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- 3/4 – 1 cup plain unsweetened almond milk (or other non-dairy milk)
- 1 ½ cups loosely packed grated carrot
- 1 ½ cups almond flour (almond meal may work)
- 1 ½ cups gluten-free flour blend
- 3/4 cup chopped raw walnuts (or 1/2 cup raisins as a substitute)
Instructions
- Prepare flax eggs by mixing flaxseed meal with water. Let sit for 5 minutes.
- Add melted coconut oil and maple syrup to the flax egg mixture. Whisk until combined.
- Incorporate applesauce, brown sugar, cane sugar, salt, baking soda, baking powder, and cinnamon. Mix well.
- Stir in almond milk and grated carrots until evenly mixed.
- Fold in almond flour and gluten-free flour blend. Adjust mixture with additional almond milk if necessary. Stir in walnuts.
- Distribute batter into baking pans and bake at 350°F for 40-50 minutes. Check with a toothpick.
- Cool the cake in pans for 15 minutes, then transfer to racks to cool completely.
- Frost if desired or serve plain.
Notes
Ensure ingredients are at room temperature for optimal mixing.
Consider adding nutmeg or ginger for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 200
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 0