Preheat oven to 350F and lightly spray two 9″ cake pans (you could make a sheet cake instead) with cooking oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cayenne and powdered stevia. Set aside.
In a medium-sized bowl, whisk together the pumpkin, applesauce, maple syrup, canola oil, vanilla, apple cider vinegar and flaxseed meal mixture.
Pour into the flour mixture and stir until just combined – then fold in the carrots and pecans.
Divide the batter between the two cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
The edges of the cakes should have pulled away from the pan.
Let sit in the pans for a few minutes, then gently remove and cool the cakes on wire racks.
Apply your favorite frosting.
Preheat oven to 350F and lightly spray two 9″ cake pans (you could make a sheet cake instead) with cooking oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cayenne and powdered stevia. Set aside.
In a medium-sized bowl, whisk together the pumpkin, applesauce, maple syrup, canola oil, vanilla, apple cider vinegar and flaxseed meal mixture. Pour into the flour mixture and stir until just combined – then fold in the carrots and pecans.
Divide the batter between the two cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The edges of the cakes should have pulled away from the pan.
Let sit in the pans for a few minutes, then gently remove and cool the cakes on wire racks. Apply your favorite frosting.