Gluten-Free Dairy-Free Carrot Cake

Wash and peel Carrot (1 cup) then pulse them in your food processor, if you don’t have one you can just finely grate them.

Next add to the food processor one whole Eggland's Best Organic Egg (Brown) (1) and Egg Whites (4 Tbsp) whites, Simply Organic Cinnamon, Ground (1 tsp), Ground Ginger (1/2 tsp), Granulated Erythritol (1/4 cup), Soy Yogurt (1/3 cup), and Grapeseed Oil (0.5 oz). Pulse a few times or beat well with a whisk.

Lastly, add the Rice Flour (3/4 cup), Corn Starch (3 Tbsp), Baking Powder (0.5 oz), and Salt (1 pinch) and pulse it a few more times.

Pour the mixture into a 7-inch cake pan (previously oiled and lightly floured), cover the top with some Almonds (to taste) and Pistachios (to taste).

Preheat your oven to 350 degrees F (180 degrees C).

Bake in the preheated oven at 350 degrees F (180 degrees C) for about 45-50 minutes.

Let the cake cool down completely before removing it from the pan. Slice it and serve it up!