My mom has always been an excellent baker and carrot cake is one of her specialties.  After reading The Joy of Vegan Baking, I was inspired to tweak mom’s carrot cake recipe to make it heart healthy and veganized. The result was an amazing dessert adored by vegans and non-vegans alike!

Wet Ingredients:

  • 6T flax
  • 1 c water
  • 4 c grated carrots
  • 1/2 c brown rice syrup
  • 1 c applesauce
  • 1 c molasses
  • 3 t vanilla
  • 1/2 c coconut oil, liquified in microwave
  • 1 1/2 c chopped walnuts
  • 1 1/2 c slivered almonds
  • 1 1/2 c raisins
  • 1 cup shredded coconut (unsweetened) (optional)

Dry Ingredients:

  • 3 c gluten free flour (To optimize the nutrition of intact grains, grind your own mixture of amaranth, almond, brown rice, millet, sorghum flour, and buckwheat flour)
  • 1 t xanthan gum
  • 1 1/2 t baking powder
  • 2 1/2 t baking soda
  • 4 t cinnamon
  • 1 1/2 t cloves
  • 1 1/2 t nutmeg
  • 3 t allspice

Preheat oven to 350 degrees. Mix ground flax and water together and let stand to create gelatinous consistency. Meanwhile, combine all dry ingredients in a mixing bowl. In a separate mixing bowl, add grated carrots, brown rice syrup, agave, applesauce, molasses, vanilla, liquified coconut oil, walnuts, almonds, and flax and water mixture. Combine wet and dry ingredients and mix well.  Pour mixture in greased muffin tins or Bundt pan. Bake for about 15 minutes for cupcakes or about 30 to 40 minutes for Bundt, until toothpick comes clean. Let cool in pan for about 10 minutes, then trace edge of pan with knife, and invert cake pan onto cooling rack. Enjoy plain or frost with a non dairy cream cheese frosting and dust with sifted cinnamon. Delish!!!

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