Vegan Carrot Cake

Carrot Cake.jpg

Preheat oven to 350 degrees.   Grease your cake pan with Coconut Oil.

In a large mixing bowl, whisk together:

1 1/2 Cups Rice Flour Mix (4 parts White Rice Flour to 1 part Sweet Rice Flour)

2/3 Cup Coconut sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

3/8 tsp Baking Soda

3/4 tsp Konjac Powder

1/2 tsp Cream of Tartar

1/2 tsp Celtic Sea Salt

In a small bowl, briskly whisk together:


1 Cup water

1/3 Cup Algae Oil or melted Coconut Oil

1 Tbsp Lemon juice

1 1/2 tsp Vanilla extract


Add wet ingredients to mixing bowl and beat on medium speed for 1 minute.

Add 1/2 Cup or more grated carrots and mix in.

Pour batter into prepared cake pan and bake 32 – 37 minutes. (35 worked for me) The cake is done when a toothpick inserted in center comes out clean.



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I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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