VEGAN APPLE CARROT BUNDT CAKE

I love carrot cake, but the usual calorie count on a slice can be over 500 calories! I wanted a healthy alternative; one that would have virtually no fat and a lot fewer calories. What I came up with is not only yummy delicious, but super, duper easy! The best part is you can use the left over pulp from your juicer.

TIP: You can purchase flax seeds (typically a very expensive item) at your local grocery store and save a lot of money! I bought mine in the Mexican cuisine aisle at our local grocery store for only .69 cents.

Enjoy!

2 1/4 cups whole wheat flour
1 cup brown sugar
4 teaspoons baking soda
2 tablespoons tapioca starch
1 tablespoon cinnamon
1 tablespoon pumpkin spice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup flax seeds
4 cups grated carrots, with skin (or leftover juicer pulp)
2 cups grated apples, with skin (or leftover juicer pulp)
1 1/2 cups hot water
4 teaspoons vanilla
Optional: 3/4 raisins, dried cranberries or currents

Preheat oven to 350 degrees F. Spray a bundt cake pan with non-stick spray, set aside. Mix flour, sugar, baking soda, tapioca starch, cinnamon, pumpkin spice, nutmeg, ginger, salt and flax seeds till blended. Boil water, when hot add to dry mixture. Add pulp/grated carrots and apples. Batter will be thick. Spoon into bundt cake pan, using the back of the spoon to smooth down the top of the mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.