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Looking for an easter treat the whole family will love? This delicious, moist cake is it!

Not quite sure why carrot cakes are associated with easter to be honest…..maybe it’s the carrots and easter bunny?

 

 

 

Either way, you wanna try this recipe, it’s next level delsih.

You can substitute the gluten free flour for spelt flour if you’re not gluten intolerant and it will be slightly more fluffy. If you do dair, a cream cheese icing would be great on this, but I made a gorgeous cashew based icing (recipe linked in notes) which was amazing.

 

 

Print Recipe
Carrot Cake (GF, Vegan)
The perfect Easter treat, this cake will go FAST!
Course Baking
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Course Baking
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Line a circular ring tin with baking paper and preheat the oven to 180 degrees.
  2. In a large bowl combine all dry ingredients and mix well.
  3. Add oil, milk, vinegar and grated carrot and stir well ensuring no lumps.
  4. Spoon into cake tin and smooth the top. Cook for 45 minutes then test with a cake skewer to ensure centre is cooked through.
  5. Remove from oven and let cool completely before icing.
Recipe Notes

I used this recipe here for the cashew icingĀ