Preheat oven to 400 F, and grease an 8-inch square or round pan. You can also use silicone muffin cups or donut molds if preferred.
In a mixing bowl, whisk together all of the wet ingredients, including the Carrots, Applesauce, Coconut Oil, Vinegar, Vanilla Extract and Egg, until thoroughly combined.
In a separate bowl, stir together all remaining ingredients.
Pour the wet mixture into the dry, then stir until just combined. Do not overmix. Pour into the prepared pan (or muffin cups), and smooth down evenly. Bake 18-20 minutes or until a toothpick inserted into the cake comes out clean. I prefer mine a little on the undercooked side, but to each their own 🙂
Allow to cool, eat, and enjoy!
