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Vegan, Gluten-Free Carrot Cake

Michelle Blackwood
  • 70 minutes
  • Serves 12

INGREDIENTS

2 cups

Carrots

1 tbsp

Orange, zest

1 cup

Pineapples

1/2 cup

Pumpkin puree

2 cups

Coconut cream

2 14 ounce cans

Coconut milk, full fat

1 1/2 cups

Maple syrup

1/4 tsp

Almond extract

1 cup

Almond flour

1 tbsp

Baking powder

1 1/2 cups

Brown rice flour

2 tsp

Cinnamon

1 cup

Coconut sugar

1/2 tsp

Salt

3 tsp

Vanilla

1/2 cup

Coconut oil

1 cup

Cashews

3 tbsp

Flax seeds, ground

1 cup

Walnuts