Ingredients

The following ingredients have 4 Servings
  • 1/2 cup brown rice flour (70 g)
  • 3/4 cup oat flour (85 g)*
  • 1/2 cup cane sugar (100 g)
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 2 tbsp flax seeds + 6 tbsp water
  • 1 cup shredded carrots (150 g)
  • 1 tbsp apple cider vinegar
  • 3/4 cup full fat coconut milk (180 g)
  • 1/3 cup chopped walnuts (40 g)
  • 1/3 cup raisins (50 g)
  • Vegan cashew frosting (optional)
  • More chopped walnuts and raisins on top (optional)

Instruction

  • Preheat the oven to 390ºF or 200ºC.
  • Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar, baking soda and cinnamon powder).
  • To make the flax eggs, just blend the flax seeds and the water in a blender. Transfer to a jar or a bowl and let stand for at least 5 minutes to get a thick consistency.
  • We peeled, chopped and blended the carrots in a food processor, but you can also use a blender or a grater.
  • Add the flax eggs, shredded carrots, vinegar and coconut milk to the bowl and mix until well combined.
  • Then add the walnuts and the raisins and stir.
  • Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 8 2/3 " or 22 cm pan in diameter.
  • Pour the batter into the pan.
  • Bake for about 30 minutes or until it's fully cooked.
  • Remove the cake from the oven and let it cool down completely.
  • We added some vegan cashew frosting, chopped walnuts and raisins on top.