It’s National Carrot Cake Day! Our favorite recipe is gluten-free and is vegan if you skip the cream cheese frosting!
Yield: 8-12 servings
- 1-1/4 packed cup shredded carrot
- 1/2 cup applesauce
- 1/3 cup oil
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1- 2/3 cups Bob’s Gluten-free flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp pumpkin pie spice blend
- 1/3 cup sugar
- 2 tbsp brown sugar
- 1/2 cup chopped pecans
Preheat oven to 350 F, and line an 8-inch square or round pan with parchment.
In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight.
In a separate bowl, stir together all remaining ingredients.
Pour wet into dry, then stir until just combined. Do not overmix.
Pour into the prepared pan, and smooth down evenly.
Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
When cooled, frost with your favorite cream cheese frosting