Ingredients

The following ingredients have 10 Servings
  • 1 cup all-purpose gluten-free flour blend
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ½ cup granulated sugar (raw, organic)
  • ½ cup applesauce
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup carrots (finely grated)
  • ½ cup dairy free yogurt (DREAM® Non-Dairy Coconut or Almond yogurt!)

Instruction

  • Preheat oven to 350 degrees F. Grease and flour a 9 x 9” pan or two round 6” cake pans.
  • Mix flour, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.
  • Grate or process your carrots until fine. Measure and be sure you have ¾ cup carrots after processing. Set aside.
  • In a large bowl, whisk together the yogurt and egg.
  • Mix in sugar, applesauce and vanilla until smoothe.
  • Add dry ingredients to wet mixture and mix until well combined.
  • Fold in carrots until evenly mixed.
  • Pour into your prepared cake pans and bake for 35-45 minutes until slightly golden brown and a toothpick inserted in the center comes out clean.
  • Let the cake sit in the pans for 5 minutes.
  • After 5 minutes remove and cool on a wire rack.
  • When cake is cooled, frost with your favorite dairy-free frosting (cream cheese is the best)!
  • Chill in the refrigerator until ready to serve!