Gluten/Lactose/Egg-free Carrot Cake

In the mood for a super light and moist carrot cake?

Ingredients:

1 medium carrot, peeled

¼ cup olive oil

½ cup honey or maple syrup for vegans

1,5 TBS flaxseed flour

1 TBS baking powder

½ cup cashews or walnuts

150 ml water

1 cup gluten-free flour

Directions:

Blend all ingredients (except gluten-free flour). Pour blended mix into a bowl and stir in the flour. Pour into a non-stick pan, and bake in pre-heated oven at 180°C for 30-35 minutes. 

I'd like to thank Silvia Aparecida P. T and her husband Adriano T. (active members of one of the food communities I joined) who authorized me to translate and publish their recipe.