Hey Karen,
I have been delving into Gluten Free Vegan recipes since my husband was told he needed to switch to this diet and he loves sweets just like me. I came cross this recipe and it is really good. Especially with the vegan cream cheese buttercream I found. The cake is a little dense but I am finding that all the gluten free vegan recipes I have tried are dense. Here is the recipe and I hope you like it. I use King Arthur’s Gluten Free All-Purpose flour.
1 cup Sugar
6 Carrots Shredded
2 tsp Vanilla
1/2 cup Applesauce
1 tsp Baking Soda
3 tsp Baking Powder
3 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Salt
2 1/4 cups Gluten Free Flour
1 cup Almond Milk
1 tsp Xanthum Gum
1/2 cup Canola Oil
Instructions:
Preheat oven to 325.
In a large bowl, whisk together the flour, xanthum gum, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake 15-20 minutes or until toothpick comes out clean.
Let cool completely before frosting.
Makes 18 cupcakes.
