1 packed cup shredded carrot (200g)
1/2 cup applesauce (120g)
1/3 cup oil (Replace with more applesauce only if you don’t mind a gummy texture) (60g)
2 tsp white or apple cider vinegar (10g)
2 tsp pure vanilla extract
1 1/2 cups spelt, white, or Bob’s gf flour (180g)
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/3 cup sugar, xylitol, or evaporated cane juice (65g)
1/16 tsp uncut stevia OR 2 additional tbsp sugar
optional shredded coconut or chopped walnuts
optional 1/2 cup raisins (80g)
Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
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.
The carrot cake tastes much sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen. I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post – If using a preservative-free frosting like the one I used, it’s best to frost directly before serving.
Recipe from Chocolate Covered Katie: https://chocolatecoveredkatie.com/2016/03/21/healthy-carrot-cake-vegan/