1 cup almond flour (sub for another cup of wheat flour)
1 pinch salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp baking soda
2 tsp baking powder
1 drop vanilla extract
1/4 cup maple syrup
1/2 cup plant milk (of your choice)
1/4 cup sugar
1 tsp vinegar
1 cup of applesauce (sub for more plant /oil)
1/3 cup vegan butter or neutral oil (coconut oil, avocado, olive…)
1/2 cup ground nuts
topping: marzipan carrots
Preheat oven to 180 C (350 degrees F). Butter and flour a 8-inch, 1 9×13-inch, or 3 6-inch round pan with coconut oil or cooking spray and dust with flour (adjust number/size of pans if altering batch size).
Prepare flax eggs in a large mixing bowl. Add-in oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add the plant milk and grated carrot and stir. Then add almond flour and wheat (or gluten-free) flour blend and stir. The batter should be thick but pourable. If too thick, add more plant milk. Add nuts at this time and stir.
Divide evenly among cake pan(s). Bake for 45 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! Note that the size of pan you use will vary baking time.
Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and invert onto cooling racks to let cool completely.
Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it’s best when eaten fresh.
Note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.