5.20.2017

Weekend Edition : The Best Carrot Cake

I try to only post recipes that I think are truly amazing because really, pinterest is the best resource for a billion cooking ideas. I'm sharing this one because it's so delicious, easy to make from scratch, easy to make vegan, and gluten free if you choose. Today I'm sharing my mom's recipe with you guys. It's perfect if you enjoy a cake that's not overly sweet, and still manages to stay light and easy on the stomach. She made this cake when I was little, and I have since then revised it a tad to make it my own (healthier). I will include any vegan/gluten free substitutions beneath the recipe below. Enjoy!
I've successfully substituted rice flour for regular flour to make this cake gluten free. I've also substituted applesauce and bananas for the oil and eggs. We recently tried the icing with vegan margarine and vegan cream cheese with great results!

2 comments:

Kimberly said...

Looks delicious! Could you tell me how much applesauce and banana you used to veganize this? Thanks, can't wait to make it.

Erica Cook said...

Hi Kimberly! Sorry for the delay. I usually substitute applesauce for oil on a 1:1 basis. So in this case 2/3 cup applesauce. The banana to egg ratio is 1:1 as well but I had a huge banana so I only used one. Hope this helps! Enjoy :)

 
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