Carrot Cake :: Gluten, Egg, Nut, & Dye Free!
INGREDIENTS
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CARROT CAKE ::
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1 cup brown rice flour
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1 cup tapioca flour
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½ cup white rice flour
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2 tsp aluminum free baking powder
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1¼ tsp baking soda
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1 tsp sea salt
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1 TB ground cinnamon
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½ tsp ground nutmeg
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⅛ tsp Ground Cloves
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1 lb carrots, shredded (I used the shred disk on my food processor, but a hand shredder works too!)
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4 flax eggs (Or other egg replacement. To make 4 flax eggs whisk ¼ cup flaxseed mealwith ¾ cup water and put in the fridge for about 10 minutes or so - I make the flax eggs before I start anything so that by the time I am done putting the dry ingre
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1 cup organic cane sugar
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½ cup pure maple syrup
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½ cup avocado oil (Olive oil would work if that is what you have. Coconut oil might give too much coconut flavor to the cake just fyi.)
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2 TB apple cider vinegar (don't leave this out! It reacts with the baking powder and soda to help with the rise since there are no eggs! You won't taste it - I promise!)
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CREAM CHEESE FROSTING ::
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1 cup softened butter
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1 cup softened cream cheese
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2 tsp vanilla extract
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1 ½ cups organic cane POWDERED sugar (I did end up making another half batch of the frosting so that I could make the decorations on top - you can get away with the one batch if you don't like a lot of frosting on your cake.)
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