Carrot Cake (Vegan & Gluten Free)

Ingredients

• 2 cups all-purpose gluten-free flour
• 1 cup coconut sugar (or cane sugar)
• 1 tbsp. baking soda
• 1 tsp. of gluten-free baking powder
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1 1/2 cups finely grated carrots
• 1/2 cup unsweetened applesauce
• 1/2 cup plant-based milk (almond, soy, etc.)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp. vanilla extract
• 1/2 cup chopped nuts (optional)
• For the frosting (optional): 1/2 cup soaked cashews, 1/4 cup plant-based milk, 2 tbsp. maple syrup, 1 tsp of vanilla extract

Preparation steps

1. Preheat the oven to 180°C (350°F). Grease and flour a 20 cm (8 inch) round pan.
2. In a large bowl, combine the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
3. In another bowl, whisk together the grated carrots, applesauce, plant-based milk, vegetable oil and vanilla extract.
4. Incorporate wet ingredients into dry ingredients until just combined. Do not overmix. If using nuts, fold them in carefully.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
7. If making the frosting: Drain the soaked cashews and blend them with the plant-based milk, maple syrup and vanilla extract in a high-powered blender until smooth and creamy. Spread the frosting on the cooled cake.