Vegan Spiced Carrot Cake

2 1/2 cups flour

2 cups shredded carrots, soaked in rum overnight

1/4 cup sugar (optional)

3 tsp baking powder

1 tsp baking soda

snack cup sized container of applesauce

1 cup coconut milk

1/4 cup coconut oil

1 tbls blackstrap molasses

pinch each of nutmeg, clove, cinnamon, and allspice

 

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Preheat oven to 350*. 

Mix wet ingredients then sift in dry ingredients. Blend on medium. Pour into pans of your choosing, works well in a 12 cup Bundt pan or an 8×11 dish. Will make up to 16 muffins.

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Bake for 50 minutes, or until you can pull a toothpick clean from the center.

 

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