- Course: Dessert
- 2 cups 250g All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg opt
- 1 tsp. Ground Ginger
- 2 1/3 (225g) Grated Carrot
- 1 1/2 (300g) Brown Sugar
- 2 Flax Eggs 2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water
- 1/2 cup (120ml) Coconut oil
- 1 tsp Vanilla Extract
- 1 cup 100g Chopped Walnuts (Optional)
Preheat the oven to 350 ºF. Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. Set aside.
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Once the oven has preheated, add the plant milk, oil, apple cider vinegar, and vanilla extract and mix in with a wooden spoon so that it is mostly combined. Some dry patches are ok.
Fold in the grated carrot and chopped walnuts (if using).
Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top.
Bake at 350 ºF until a tester comes out clean and the edges start to pull away from the sides of the pan. For a 6-inch cake this is 27-28 minutes, for an 8-inch cake this is 34-36 minutes.
Let cool in the pan for 5-8 minutes, then gently turn out of pan. Peel off the parchment paper from the bottom of the cake, then flip upright on a cooling rack and let cool to room temperature.
Place the cakes on cardboard rounds and wrap them in plastic wrap. Refrigerate to chill before frosting.
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