Carrot Cake

This is a Vegan recipe, although I have always just used eggs but to switch it back to a vegan recipe use 3/4 liquid egg substitute.

Carrot cake:

2 cups brown rice flour

1 scant tsp xanthan gum

1 cu sugar

2 tsp baking soda

2 tsp baking powder

1/2 ts salt

1 tbsp pumpkin pie spice (or cinnamon)

1 1/4 cup apple sauce

3 eggs

3tbsp oil

3 cup carrot shredded.

Heat oven to 350.

In a large bowl add all dry ingredients.

In another bowl mix wet ingredients and add the carrot. then mix into the flour. place batter in a greased cake pan and bake for 1 hour or untill toothpick comes out clean. cool on a rake before icing

Vegan icing:

this is what one pkg of tofu will give you, adjust amounts how you need too

  • 1 cup blended tofu
  • 1 cup butter
  • 2 tsp vanilla
  • 6 cup icing sugar

With a hand mixer blend all ingredients. add to a completely cooled cake.



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