Gluten-Free Carrot Cake

It is just lightly sweetened and has the perfect amount of spice for a carrot cake. To make the recipe vegan, use a blend of chia seeds and flaxseeds instead of eggs to make the batter. Soak 3 tablespoons freshly ground chia seeds in 9 tablespoons of water at room temperature for 10 minutes; meanwhile, soak 2 tablespoons freshly ground flaxseed in 6 tablespoons of water at room temperature for 10 minutes. Use the two mixtures in place of the eggs in the batter and bake the cake for 10 minutes longer. (Chia and flax must be freshly ground to use as a vegan egg replacement).