Carrot Cake (Vegan and Oil Free)

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 cup raisins (divided)
• 3/4 cups water
• 1/2 cup unsweetened applesauce
• 2 teaspoons apple cider vinegar
• zest of 1 orange
• 2 teaspoons fresh grated ginger
• 1 cup carrots, grated (about 3 medium carrots)
• 3/4 cups chopped walnuts, optional

Instructions

• Preheat oven to 350 degrees F and line a 9x9 baking dish with parchment.
• Combine dry ingredients in a large bowl. Set aside.
• Combine water, 3/4 cup of the raisins, applesauce, vinegar, and orange zest in a blender and process until smooth.
• Add carrots and ginger and pulse until just combined.
• Fold wet mixture into dry mixture, until just combined. Do not over mix. Fold in remaining raisins and walnuts, if desired.
• Pour batter into parchment lined baking dish and bake for 35-45 minutes, or until a toothpick comes out clean.
• Let cool.

https://veganmilitarywife.com/carrot-cake-vegan-and-oil-free/