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Preheat oven to 350 degrees F.
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Grease two 8 to 9-inch square or round pans with coconut oil.
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In a large bowl add flax meal to hot water and let sit for a couple of minutes to gel.
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Add maple syrup and vanilla and blend with hand mixer.
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Next, add pineapple, sugar, salt, baking soda, baking powder, cinnamon and nutmeg and mix again to combine.
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Add ¾ cup coconut milk and blend to combine (add more later if batter is too thick).
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Add carrots and raisins and mix with a spatula until fully combined with liquid ingredients.
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Pour evenly into prepared pans.
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Bake for 45-50 minutes or until golden brown and when a toothpick, or fork, inserted into the centre comes out clean.
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Remove from oven and let cool in pan for about 15 minutes.
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Then carefully scrape the sides with a knife, gently invert and let the cake completely cool on cooling rack. Set on cooling rack.
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Once cool you can add frosting.