Spectacular Gluten-Free and Dairy-Free Carrot Cake

Add the chopped carrot, eggs, demerara sugar, salt, apple cider vinegar, and oil to the blender.

Add the oat flour (half a cup), sweet tapioca starch, and cornstarch to the blender and blend the mixture until smooth.

Transfer the contents of the blender to a bowl, gently mix in the baking powder, making sure to incorporate it well around the edges of the bowl.

Pour the batter into a pan previously greased with oil.

Bake the cake in a preheated oven at 350°F (180°C) for approximately 35 minutes.

While the cake bakes, prepare the glaze: mix the coconut milk, demerara sugar, and cocoa powder (preferably 50%) in a saucepan.

Heat the glaze mixture over the stove until it reaches the desired consistency.

Carefully remove the cake from the pan while it is still warm.

Spread the thick glaze over the warm, inverted cake.