Carrot Cake Plantbased

1 1/3 C Gluten-free flour mix OR AP flour

• Rice flour

• Cassava flour

• Teff flour

• Buckwheat flour

• 1 T psyllium husk powder

1 t baking soda

1 t baking powder

1/3 C non-dairy milk Almond-oat milk)

1/3 C Coconut oil (melted) or almond butter

1/4 C Coconut sugar/or raw sugar/ or maple

⅓ C Maple syrup

1 1/2 C shredded Carrots

Dash of pure vanilla (powdered)

2 t cinnamon

1 t ginger powder

½ t clove powder

½ t nutmeg

2 t Apple cider vinegar

1/2 Cup of Applesauce or ripe mashed Banana

1. Combine all the dry ingredients

2. Whisk the wet ingredients

3. Fold in the dry with the wet

4. Grease a form

5. Bake at 175C for 40 min

Cream cheese frosting

⁃ 150 g Vegan cream cheese(Go’ vegan)

⁃ Zest and juice of 1 lemon

⁃ Powdered sugar ( I used sukrin powdered sugar ( erythritol based)

⁃ 50 g Vegan butter (Berit Nordstrom’s brand)

1. Whisk together

2. Spread

3. Top with a little carrot finely grated

4. Refrigerate 3-4 hours at least before eating

Published by

djpierson

Chef, vegan, warrior

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