Vegan and gluten-free carrot cake

Vegan and gluten-free carrot cake, Baked in our 10-inch bundt tin:

Vegan and Gluten-Free Carrot Cake Recipe Prep Time: 20 minutes Bake Time: 50 minutes Total Time: 1 hour 10 minutes

Ingredients:

• 300g gluten-free all-purpose flour
• 225g grated carrots
• 240ml unsweetened applesauce
• 200g brown sugar
• 120ml olive oil
• 75g chopped walnuts or pecans (optional)
• 75g raisins (optional)
• 60ml non-dairy milk (such as almond or oat milk)
• 60ml maple syrup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 175°C and grease the 10-inch bundt tin with olive oil or non-stick cooking spray.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the grated carrots, applesauce, brown sugar, olive oil, non-dairy milk, and maple syrup until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. If using, fold in the chopped nuts and raisins.
5. Pour the batter into the prepared bundt tin and spread it evenly.
6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes.
8. Carefully invert the bundt tin onto a wire rack and let the cake cool completely before serving or frosting.

Frosting (Optional): For a simple vegan and gluten-free frosting, mix together 120g of powdered sugar, 2-3 tablespoons of non-dairy milk, and 1 teaspoon of vanilla extract until smooth. Drizzle the frosting over the cooled carrot cake.

This vegan and gluten-free carrot cake, made with olive oil and metric measurements, is a delicious and affordable option for those with dietary restrictions, perfect for any occasion.