- 1 packed cup shredded carrot (200g)
- 1/2 cup applesauce (120g)
- 1/3 cup oil (Replace with more applesauce only if you don’t mind a gummy texture) (60g)
- 2 tsp white or apple cider vinegar (10g)
- 2 tsp pure vanilla extract
- 1 1/2 cups spelt, white, or Bob’s gf flour (180g)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup sugar, xylitol, or evaporated cane juice (65g)
- 1/16 tsp uncut stevia OR 2 additional tbsp sugar
- optional shredded coconut or chopped walnuts
- optional 1/2 cup raisins (80g)
- Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
- In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight.
- In a separate bowl, stir together all remaining ingredients.
- Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly.
- Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
- The carrot cake tastes much sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen.
- I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post – If using a preservative-free frosting like the one I used, it’s best to frost directly before serving.