Vegan, Gluten Free Carrot Cake

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This carrot cake is made from FOOD SCRAPS! 🎂☕


A few days prior to making this recipe, I made almond milk and had a bowl full of almond "pulp" left over. So... I used it to bake a cake! This is a great reminder of how creative AND sustainable YOU CAN BE when you put your mind to it! Sometimes a quick google search can help, too! ;)


Ingredients:

  • 3 cups almond pulp (left over from almond milk! Can swap in Lamond flour if you have that on hand)

  • 2 cups shredded, carrots (chopped into small pieces)

  • 2 eggs

  • 1 cup almond milk

  • 1/2 cup melted coconut oil

  • 2 tbsp cinnamon

  • 2 tbsp black strap molasses

  • 2 tsp baking powder

  • 1 tsp ground clove

  • 1 tsp nutmeg

  • 1 tsp vanilla

  • 1/2 tsp pink salt

Instructions:

  • In a large bowl, mix milk, eggs, oil, vanilla, molasses, spices together.

  • In separate bowl, mix other ingredients together.

  • Incorporate dry little by little into the wet mixture.

  • Add to two oiled pie plates or 8x8 glass dishes.

  • Bake at 350F for 35 minutes or until center is springy and toothpick comes out clean.

Vegan Cream Cheese Icing:

  • In a food processor, combine 2 packages of cream cheese 8 oz, 2 cups of stevia confectioners sugar, 1/2 tsp vanilla, 1 tbsp Mooala until creamy.

  • Spread onto cooled cake.

Eat!



Tag me on social media!!!! I would love to see your variation of the Eat Your Way to Wellness recipes!

>> Instagram << >> Facebook <<

Want to speak with me regarding your food choices, lifestyle choices, and potential cancer risk?

Set up a FREE 15 minute phone consult.

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