We love this carrot cake recipe - subtly sweet, warmed with spices, and an appetizing color. This carrot cake can be prepped in 10 minutes, the hardest part is waiting for it to come out of the oven!
Allergy Friendly + Gluten Free + Vegan - Carrot Cake
2 cups Hungry Harry's All-Purpose Flour Blend
3 cups finely grated or chopped carrots, squeeze dried
3/4 cup oil of choice (if using an oil that's solid at a cool temperature, like coconut oil, melt it before beginning this recipe)
4 eggs or egg replacers
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 teaspoon gluten-free vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat your oven to 360°F. Grease a loaf pan with your favorite oil.
In one bowl, mix the Hungry Harry's All-Purpose Flour Blend with the baking soda, baking powder, ground cinnamon, ginger, nutmeg, and salt. In a second bowl, mix the oil, egg (or egg replacers), brown sugar, granulated sugar, and vanilla.
Combine the ingredients of the two bowls into one. Add the carrots and mix well. Pour into the prepared loaf pan. Bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Cool, slice, and enjoy!
Note: This recipe works great in any shape - muffins, cake pans, or loaves.
Adjust your baking time to account for the change in size!