Guest Contributed Post
gluten free - vegan - egg free - kid friendly
This recipe relies on unsweetened applesauce and almond milk to provide the classic moist texture of traditional carrot cake in a vegan form.
2 1/2 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons egg replacer
2 cups light brown or coconut sugar
1 cup avocado or grapeseed oil
1 cup almond milk
1 cup unsweetened applesauce
3/4 pound carrots, finely grated (about 3 cups)
1 cup walnuts or pecans, chopped
1 cup seedless raisins
12 tablespoons vegan butter
1 1/2 pound Daiya or soy cream cheese, cold
1 1/2 cup corn-free powdered sugar
1 teaspoon vanilla extract
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Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.