Vegan Carrot Cake

This moist cake has relatively low-fat and enough Omega 3s to make your doctor happy.

Ingredients:
2 1/3 cup whole wheat pastry flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
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6 Tbsp flax seed, ground
1/2 cup water
1/2 cup oil (grape seed if you have it works well)
1/2 cup applesauce (one individual snack size
      tub serving will probably be close enough)
1/2 cup crushed pineapple with juice
1 1/2 cups organic sugar crystals
2 tsp vanilla
2 cups shredded carrots
1 cup walnut pieces

Directions:
Preheat oven to 350 degrees. Prepare 2 non-stick cake pans with coconut oil and a dusting of flour, set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl, stir well and set aside. In a large mixing bowl, combine flax, water, oil, applesauce, pineapple, sugar and vanilla. Stir well. Add carrots and walnuts. Pour the dry ingredients into the carrot mixture and stir just until well combined. Pour divided mixture into the 2 cake pans, smooth out and bake for 20 minutes. Check with a toothpick or knife to test. Let cool, run knife around side of pan, carefully turn cake onto a wire cooling rack to cool completely before frosting.

Vegan Carrot Cake

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