Name: Vegan Carrot Cake (Gluten-Free)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 1 cup white rice flour ((160 g)); 1/2 scant cup tapioca flour ((50 g)); 1/4 cup coconut flour ((33 g) (*see recipe notes)); 1/2 cup ground almonds ((45 g)); 1 1/2 tsp baking powder; 1/2 tsp baking soda; spices to taste ((*see recipe notes)); 2 1/2 cups finely grated carrots ((375 g)); 1/2 cup light coconut milk (canned (120 ml)); 1/3 cup maple syrup (or agave syrup (80 ml/110 g)); 2 tbsp coconut oil (melted (28 g)); 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water); 1 tbsp lime juice; 1 tsp vanilla extract; 1/3 cup Erythritol ((70 g)); 1 1/2 tbsp coconut milk (canned (21 g)); 2 1/2 tsp lime or lemon juice