Best Vegan Carrot Cake (Oil-Free!)

thevegan8.com

Beth Larson

1 ¾ cups (224g) regular all-purpose flour

2 tablespoons (16g) cornstarch

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon fine salt

¾ cup (240g) pure maple syrup

¾ cup (180g) unsweetened applesauce

2 tablespoons (40g) regular (not blackstrap) Grandma's brand molasses. You can find this brand at most grocery stores and places like Walmart, Target, etc.

4 teaspoons (20g) apple cider vinegar

1 teaspoon (5g) vanilla extract

1 ½ cups (180g) shredded carrots

optional: crushed walnuts for topping on the frosting

FROSTING: See directions below

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.

Directions at thevegan8.com

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