Kelli’s Carrot Cake [Oil-Free]
![Kelli's Carrot Cake [Oil-Free] recipe](https://baking-recipes.com/wp-content/uploads/2024/01/89afad1807ec5e3c2444cfe886ecb825.jpg)
Carrot cake originated from medieval carrot puddings, which were often sweetened with honey and spices.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Kelli’s Carrot Cake [Oil-Free]
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
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In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, mix together the carrots, applesauce, maple syrup, almond milk, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts and raisins.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Once cooled, frost the cake with your favorite vegan cream cheese frosting, if desired.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
