Cake Ingredients:
– 1 1/2 cups or 200g gluten free flour
– 1/2 tsp bicarbonate of soda
– 1 tsp baking powder
– 1 tsp apple cider vinegar
– 1 cups or 100g ground almonds
– 1 cup or 200g coconut or brown sugar
– 1 1/2 medium carrots
– 1/3 cup or 50g raisins
– 1 1/4 cups or 300ml almond milk (or any vegan milk)
– 1/4 cup or 50g coconut oil (or any neutral tasting oil)
Icing Ingredients:
– 1 cup coconut milk
– 1/4 cup sugar
– 1/2 tsp ground cinnamon
Method:
– Preheat your oven to 180 degrees celsius.
– Add flour, bicarbonate of soda, baking powder, ground almonds and coconut sugar to a bowl and combine with a wooden spoon.
– Peel and grate the carrots and add them to the bowl.
– Add in the raisins, almond milk, vinegar and oil and mix until combined.
– grease your cake tin and add the batter.
– Bake at 180 degrees celsius for 35-40 minutes or until a knife comes out clean. Allow to cool in their tins.
– To make the coconut drizzle add the ingredients to a saucepan and simmer over a low heat continuously stirring until all the sugar has dissolved.
– Then continue to simmer without stirring until it has condensed to half the amount.
– Take it off the heat and allow to cool before icing the cake.
– Decorate with chopped walnuts or any toppings you would like and enjoy!
Gina
9 Jun 2020This carrot cake recipe is incredible – the biggest challenge is getting it as far as the oven because even the raw mix is so delicious! Thanks Katie, definitely want to try more of your recipes soon. Chocolate cake… I’m comin t’getcha!
KatieAndFransi
9 Jun 2020I am glad you liked it! This is my first gluten free recipe and I absolutely love it. You can’t even tell that it’s vegan or gluten free, it’s that tasty!