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Carrot Cake

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Ingredients

1 Cup Sorghum Flour
3 Tablespoons Potato Starch
1 Tablespoon Tapioca Starch
1.5 Teaspoon Baking powder
0.5 Baking Soda
1 Cup Coconut Sugar
5 Tablespoons Aquafaba Chickpea Juice
1/4 Cups Cashew Milk
1/4 Cups Peanut Butter Creamy
1 Tablespoon Molasses
2 Teaspoons Cinnamon
1/4 Teaspoon Garlic cloves
1/4 Teaspoon Ginger
1 Teaspoon Sea salt
2 Cups Carrots Peeled, finely minced
1/2 Pecans
1 Teaspoon Vinegar
Unsalted cashew nuts FROSTING
Yellow Sweet Potato FROSTING
Coconut Sugar FROSTING
Peanut Butter FROSTING
Apple cider vinegar FROSTING
Cashew Milk FROSTING
Fresh lemon juice FROSTING
Vanilla extract FROSTING
Sea salt FROSTING

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Carrot Cake

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Ingredients

Directions

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My favorite gluten free cake!


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Steps

1
Done

Preheat oven to 350°F. Mix your cashew milk and vinegar, set aside.
For the cake, combine flour, starches, baking powder and baking soda in a bowl and set aside.

2
Done

Add sorghum flour potato starch, tapioca starch, baking soda, baking powder, coconut sugar Aquafaba, Cashew milk, Vinegar, Peanut Butter, Molasses. Cinnamon, Garlic cloves, ginger, and sea salt. Add the the flour mixture, pecans, and carrots, mix very well

3
Done

Pour into a cake pan and bake for 35 Min (350 F).When you think it's ready check with a toothpick, if dry, take it out. Let it cool completely.

4
Done

Make frosting by adding the cashews, baked yellow sweet potato,coconut sugar, Peanut Butter, Apple cider vinegar, Cashew milk, lemon juice, vanilla extract, and sea salt. Put into a food processor. Blend until completely smooth

5
Done

Put the frosting on the cake and enjoy!

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