Gluten-Free Vegan Carrot Cake

From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Vegan Cashew Creme Frosting or your favorite vegan cream-cheese frosting.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1  cup  brown rice flour
• 1⁄2 cup  quinoa flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1  teaspoon xanthan gum
• 1⁄2 cup canola oil
• 1  cup  organic brown sugar
• 1 1⁄2 teaspoons Ener-G Egg Substitute (mixed with 2 tablespoons warm water)
• 1⁄2 cup unsweetened applesauce
• 1 1⁄2 teaspoons vanilla extract
• 3  large carrots, grated (about 1 1/2 cups)
• 3⁄4 cup crushed pineapple, drained
• 1⁄2 cup  chopped walnuts (optional)
• 1⁄3 cup unsweetened flaked coconut (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
2. Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
3. In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
4. Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
5. Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.