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Organic Carrot Cake

A classic that’s served us well for many years. Plus super easy to make gf or vegan or both. Use Bob’s 1 to 1 Flour for gf, and for your egg and buttermilk substitution, 1/4 c applesauce and 1/2t baking powder for each egg, and your favorite plant-based milk.

Preheat oven to 375 F

Dry Ingredients

2 ½ Cups All Purpose Flour (or Bob's 1 to 1 flour for gf)

2t Baking Powder

1 ½ t Salt

¾ t Baking Soda

2t Ginger

2t Cinnamon

½t Nutmeg

Wet Ingredients – ok to use the non-traditional "everyone in the pool" method

1 C Organic Cane Sugar

¾ C Brown Sugar

1 C Buttermilk (or your favorite plant-based milk)

¾ C Grapeseed or other neutral oil

1 ½ t Vanilla

4 Eggs (Vegan: substitute 1/4c applesauce and 1/2t baking powder for each egg)

Beat wet ingredients then add dry ingredients in batches.

Additional Ingredients – Fold in:

1lb shredded carrots

1 cup chopped walnuts

1 cup organic raisins

This makes one solid 9” round plus a little extra for cupcakes etc. I try to fill whatever pan to about 70% to get a good bake. Bake at 375F for about 45 minutes.


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