Carrot Cake

We love this allergy-friendly carrot cake recipe - subtly sweet, warm spices, and a quick
prep time make it an easy go-to!
 
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 loaf

Ingredients

3 cups finely grated or chopped carrots, squeezed dry
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 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

How To

Preheat your oven to 360° F. Grease a loaf pan with your oil of choice.
 
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, and add the carrots, mixing until combined. Pour into prepared loaf pans, and bake until an
inserted knife or skewer comes away clean, 45 - 50 minutes. Cool, slice, and enjoy!
 
Notes: This recipe works great in any shape - muffins, cake pans, or loaves.
Just adjust your baking time to account for the change in size!