Ingredients

The following ingredients have 24 Servings
  • 230g (2 cups) Grated Carrots (**)
  • 2 tsp Lemon Zest (or Orange Zest)
  • 300g (2½ cups) Buckwheat Flour
  • 2 tsp Double-Acting Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1½ tsp Apple Pie Spice
  • ¼ tsp Salt
  • 246g (1 cup) Unsweetened Applesauce
  • 1 cup Unsweetened Vanilla Almond Milk
  • 2 tsp English Toffee-Flavored Stevia Extract
  • 2 tsp Vanilla Extract
  • 2 tbs Apple Cider Vinegar

Instruction

  • **Grate the carrots and zest the lemon/orange. Place the carrots on a paper towel to drain off the excess water.
  • Preheat the oven to 375 degrees Fahrenheit and spray two 8" cake pans with cooking spray and line with parchment paper circles.
  • In a small bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
  • In a large bowl, whisk together the applesauce, almond milk, stevia extract, and vanilla extract.
  • Whisk in the grated carrots and zest.  Whisk in the vinegar.
  • Dump the dry ingredients over the wet ingredients and whisk together.  Scoop the batter into the prepared cake pans, spread them out, and bake for ~34 minutes, or until the surface springs back when tapped.
  • Flip cakes onto a wire cooling rack and let cool completely. Slice and serve with your favorite nut butter (I used cashew butter), pure maple syrup, and/or fresh fruit!