MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Healthy Carrot Cake (Vegan & Gluten Free)
 Categories: Cakes
      Yield: 8 Servings
 
      2 tb Vinegar
    3/4 c  Plant milk
  1 1/2 c  Sweet rice flour (170 g)
    3/4 c  Almond flour
    1/4 c  Flax meal
    3/4 c  Maple syrup
      2 ts Baking powder
    1/2 ts Baking soda
      3 ts Ground cinnamon
    300 g  Carrots; shredded
    1/2 c  Applesauce
    1/4 c  Pumpkin puree
    2/3 c  Golden raisins
    2/3 c  Shredded coconut
 
  Preheat oven to 350°F.
  
  Spray 7" round cake pan with cooking spray and line with parchment
  paper.
  
  Add vinegar to plant milk and set aside until it curdles.
  
  In a large bowl, whisk together sweet white rice flour, almond flour,
  flax meal, baking powder, baking soda, cinnamon, and raisins.
  
  Add shredded carrots, coconut, applesauce, pumpkin puree, maple
  syrup, and curdled plant milk to dry ingredients and stir with whisk
  until well combined.
  
  Pour batter into cake pan and place into oven. Bake for ~50 to 55
  minutes until toothpick comes out clean.
  
  Allow the cake to cool completely (15 to 20 minutes) before
  attempting to remove from pan.
  
  For cream cheese frosting, add 2 cups of powdered sugar to stand
  mixer. Add 1 cup of vegan cream cheese + 2 tb vegan butter. Mix
  together on low speed with paddle attachment.
  
  Recipe by Joanne Molinaro
  
  Recipe FROM: <https://thekoreanvegan.com/healthy-carrot-cake/>
 
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