Easter means bunnies. Bunnies mean carrots. Carrots mean carrot cake.
For me, Easter is not Easter without a really kick ass carrot cake. I make one every year and one for my birthday, too. I gobble them up so quickly though I never stop to post the recipe for them (except for my raw version).
This one’s a little different because I went gluten-free for it. In a continuing effort to eliminate wheat products from my life, I knew baking this holiday would take a different turn. A delicious turn. You would never know this cake was made from fresh oat flour instead of regular flour. It’s got all the flavor and texture of an unhealthy non-vegan carrot cake, without the guilt. OK, I do feel a bit guilty, only because I got lazy after a day of baking and didn’t make the frosting from scratch. I used a (gasp!) Pillsbury vanilla version, which happens to be vegan. There’s junk ingredients in it for sure, but I found that most store-bought frostings are, indeed, vegan.
Who would have thunk?!
3 1/2 cups gluten-free oats
2 1/2 cups chopped carrots
1 1/2 cups almond milk
1 cup raw sugar
1 cup organic applesauce
2/3 cup raisins
1/2 cup chopped walnuts
1/4 cup fresh orange juice
3 tbsp ground flaxseed
2 tbsp pure maple syrup
2 tbsp baking powder
1 tsp pure vanilla
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground ginger
- Preheat oven to 350 degrees
- Grind oats into flour in a food processor or blend until ground fine
- Pour into mixing bowl and stir in sugar, flaxseed, baking powder, cinnamon, cloves and ginger
- Chop carrots in food processor until chopped fine
- Mix together almond milk, applesauce, 2 cups of the carrots, orange juice, maple syrup and vanilla
- Slowly, pour dry mix into wet mix, 1 cup at a time, stirring until everything is combined
- Add raisins and walnuts
- Pour into an 8X8 baking pan or a bundt pan (it will only fill it up about halfway)
- Bake at 350 degrees for 50 minutes
- Let cool, frost, and top with remaining chopped carrot