Ingredients:
2 cups white flour
1½ tsp baking powder
1tsp baking soda
1½ cups sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
2 cups grated carrots
1 cup chopped fresh pineapple, or 1 cup chopped frozen pineapple, thawed
½ cup canola oil
¼ cup applesauce
3 large egg whites
1 cup ground walnuts
1/4 cup plain rice milk
1 tbsp apple cider vinegar
1 tsp vanilla
Directions:
Preheat the oven to 350° F and grease a 9” springform.
Sift flour into a large mixing bowl and add baking powder, baking soda, sugar, salt and spices.
Separately, mix the pineapple, canola oil, applesauce, egg whites, rice milk, vinegar and vanilla, preferably in food processor. Add mixture to the dry ingredients and add the carrots and walnuts. Stir until well combined.
Pour mixture into springform pan and bake for about 40 minutes. Do the prick test with a fork or a toothpick to see if the cake is done. Let it cool and cover with Dairy-Free Cream Cheese Frosting.
Enjoy!
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