Vegan Gluten-Free Carrot Cake

"May you live as long as you want, and never want as long as you live." - Irish Blessing

HAPPY SAINT PADDY'S DAY!!!!!!   

Have a green beer for me if you can!   And, if you want you can try making some of this amazing Carrot Cake - I know it's not green but it is deeeeelicious!




Vegan Gluten-Free Carrot Cake
1. Preheat oven to 350 degrees F.  In a  large bowl, Mix together: 2 cups rice flour, 2 tsp baking powder, 1 tsp. baking soda, 2 tsp. cinnamon, 1/2 tsp. ground allspice or nutmeg, and 1 tsp. salt

2. In a separate bowl: mix 1 cup sugar, 1/2 cup almond milk (or sub), 1/2 canola oil, 1/4 cup maple syrup, and tsp. vanilla extract.  

3.  Stir into dry mix.  Then add in 1/2 cup golden (or reg.) rasins and 2 cups finely (or not!) shredded carrots.

4.  Bake for about 45 minutes - check the center w/ a knife to see if it's done:)

5.  If you want frosting, I made mine by combining about 1 cup of confectioner's sugar, 3 Tbsp. soy-free butter substitute, 1 Tsp. vanilla extract.  Mix it up & if you need more sugar or liquid, add it.  I also added in some chopped walnuts.


I made it for my fam. and they liked it:) - Fancy Nancy said she might also add some pineapple or shredded coconut - sounds good to me! ..........Experiment!!


YUM!! ~ ENjoy ~