This is a family favorite!
Sweetened with apples and dates, this spiced allergy-friendly carrot cake is dairy-free, egg-free, and gluten-free!
Allergy-Friendly Carrot Cake
Sweetened with apples and dates, this spiced carrot cake is allergy-friendly too. Dairy-free, egg-free, and gluten-free!
- 2 tablespoons flax seed meal or chia seed meal*
- 3/8 cup pure water
- 1 1/2 cups dates chopped or 30 pitted dates
- 1/2 cup pure water
- 1 apple small/medium, chopped very finely in food processor OR 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil barely melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup buckwheat flour
- 3/4 cup sorghum flour (or 1 1/2 cups sprouted spelt flour in place of buckwheat and sorghum flour if not gluten-free)
- 3 cups carrots grated
- 1 cup raisins
- 1/2 cup crispy nuts chopped
Preheat oven to 375 degrees Fahrenheit.
Grease cake pans.
Then, in large mixing bowl, whisk together flax seed meal (or chia seed meal) and 1/4 cup plus 2 tablespoons of water.
Let sit for 5 minutes to get gummy.
Meanwhile, blend dates and 1/2 cup water together in blender or food processor until smooth.
Then add to mixing bowl.
If using whole apple instead of applesauce, wash, quarter and deseed apple (no need to peel). Chop until very fine in food processor.
Then add apples or applesauce, oil, vanilla, cinnamon, allspice and nutmeg to mixing bowl.
Add salt, baking soda, baking powder, and flour(s) to mixing bowl.
Then mix until incorporated.
Add carrots, raisins and nuts.
Fold in until incorporated.
Transfer to prepared baking pan(s).
Then bake for 45 minutes, when it should have taken on a deep brown color.
Lightly cover the pans with foil and bake for an additional 15 minutes.
A toothpick inserted will come out clean before it is really done, so use deep browning as an indicator that the cake is almost done.
Then transfer pan(s) to cooling rack.
Let cool in pan(s).
Serve warm or cold.
Finally, store uneaten portions in a covered container in the refrigerator. This is delicious on the 2nd day, reheated in a toaster oven!
*To make chia seed meal, blend 2 cups of chia seeds in a dry, high-powered blender on medium speed for 10 seconds. Measure after blending.
*The bars can be gluten-free if you use buckwheat and sorghum flours. However, I have not worked out the soaking and/or sprouting of these gluten-free grains.
Do you love carrot cake, too? Have you ever made an allergy-friendly carrot cake?
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