- Course: Dessert

Carrot Cake
Ingredients
- 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)
Instructions
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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.
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In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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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.
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Fold in the grated carrot and chopped walnuts (if using).
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Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top.
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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.
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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.
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Place the cakes on cardboard rounds and wrap them in plastic wrap. Refrigerate to chill before frosting.
Ingredients
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Instructions
No instructions could be found for this recipe.