Carrot Cake (GF, Vegan)

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 dare, a cream cheese icing would be great on this, but I made a gorgeous cashew based icing which was amazing.  

This is the perfect Easter treat, that will have the whole family ditching their chocolate for cake…trust me, it will go FAST!

Ingredients:

• 1 cup almond flour

• 1 cup gluten free flour

• 3/4 cup coconut sugar

• 2 tsp cinnamon

• 1 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 cup raisins

• 1/2 cup walnuts

• 1/2 cup apple puree

• 1 cup plant based milk (I used cashew milk)

• 1/2 cup coconut oil, melted

• 2 tsp apple cider vinegar

• 1 cup grated carrot

Directions:

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.

I used this recipe here for the cashew icing.