I made this carrot cake a few weeks ago for a family get together. It came out surprisingly moist and delicious. It is best eaten right out of the oven. The hardest part about this recipe is grating the carrots. You must use the finest side of your grater to get the right consistency. If you have a food processor that can handle shredding carrots, consider yourself blessed. 

I used a sweet potato frosting recipe I four here: Feasting on Fruit or you can make your own cream cheese frosting. Honestly, it’s good enough on its own without any frosting at all!

Dry ingredients 

1/2 tbsp baking powder

1/2 tbsp baking soda

1/2 tsp salt

2 cups flour

1 tsp nutmeg 
2 tbsp cinnamon 
1 cup brown sugar 
Wet ingredients 

6 tbsp orange juice

Juice from 1/4 lemon

1/4 cup Applesauce 

1/2 tbsp vanilla extract 

1 1/5 tbsp maple syrup 

2 cups finely shredded carrots 

2 tbsp flax seeds
Directions:

Preheat oven to 350 degrees Fahrenheit 

Combine flax seeds and 6 tbsp water. Allow it to gel to an egg like consistency 

Whisk together dry ingredients in a large bowl

Combine all of the wet ingredients, including flax seeds in a separate bowl and mix well

Fold in wet ingredients to dry without overmixing

Pour batter into a parchment paper lined baking pan and bake for 40-50 minutes

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