Ingredients
- 3 cups gluten-free baking flour (used brown rice, arrowroot, oat, and almond flour)
1 tbsp baking powder
1 tbsp baking soda
1 tsp xanthan gum
1 1/2 tsp salt
2 tbsp cinnamon, grated
3 tbsp ginger, powdered
1/2 tsp nutmeg, grated
2/3 cup canola oil or coconut oil (melted)
1 cup agave nectar (used 3/4C)
1 cup almond milk
1 tbsp vanilla
1/2 cup hot water (didn't need all)
3 cups carrots, shredded
Description
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