Dawn's Gluten Free Vegan Carrot Cake

2 tbsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tbsp Vanilla Extract
9 carrot (7-1/2") Carrots, raw
1 tsp Baking Powder
1 tsp Baking Soda
1.50 cup Granulated Sugar
1 cup Cranberries, dried, sweetened (craisins)
2 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour
1 serving Aloha Nu Coconut Flour 1/2 cup
2 serving Apple Sauce-Natural-no sugar added(Jewel brand)(4oz)
1 tsp salt
1 cup vegetable oil

this is gluten free and vegan

Preheat the oven to 350 degrees, and spray a 9x13 glass pan with cooking spray. If you are using craisins, soak in them in a bowl of warm water while you are preparing the other steps. Shred 9 carrots and set aside. In a mixing bowl, mix the applesauce, cinnamon, nutmeg, vanilla extract, baking powder, baking soda, and salt. Add the sugar and oil and stir. Add the coconut flour and fold in gently. add the gluten free flour a little at a time - you don't want the mixture to be too dry or too wet. Drain the craisins (if you are using), and then gently stir in. Bake about 45 minutes to 1 hour. You will know it is done when the kitchen is very fragrant and you see the edges starting to come away from the pan, and a butter knife inserted in the center comes out mostly clean.

Serving Size: 16 square pieces