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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Healthy Carrot Cake (Vegan & Gluten Free)   
    Categories: Cakes   
         Yield: 8 Servings   
      
         2 tb Vinegar   
       3/4 c  Plant milk   
     1 1/2 c  Sweet rice flour (170 g)   
       3/4 c  Almond flour   
       1/4 c  Flax meal   
       3/4 c  Maple syrup   
         2 ts Baking powder   
       1/2 ts Baking soda   
         3 ts Ground cinnamon   
       300 g  Carrots; shredded   
       1/2 c  Applesauce   
       1/4 c  Pumpkin puree   
       2/3 c  Golden raisins   
       2/3 c  Shredded coconut   
      
     Preheat oven to 350?F.   
      
     Spray 7" round cake pan with cooking spray and line with parchment   
     paper.   
      
     Add vinegar to plant milk and set aside until it curdles.   
      
     In a large bowl, whisk together sweet white rice flour, almond flour,   
     flax meal, baking powder, baking soda, cinnamon, and raisins.   
      
     Add shredded carrots, coconut, applesauce, pumpkin puree, maple   
     syrup, and curdled plant milk to dry ingredients and stir with whisk   
     until well combined.   
      
     Pour batter into cake pan and place into oven. Bake for ~50 to 55   
     minutes until toothpick comes out clean.   
      
     Allow the cake to cool completely (15 to 20 minutes) before   
     attempting to remove from pan.   
      
     For cream cheese frosting, add 2 cups of powdered sugar to stand   
     mixer. Add 1 cup of vegan cream cheese + 2 tb vegan butter. Mix   
     together on low speed with paddle attachment.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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