Carrot Cake

We celebrated the first day of spring just last week, and since then, it's been snow, snow, snow! That's Washington State for ya! :) Hoping to help it along (or at least get prepared for a yummy Easter treat) I tested out a delish carrot cake recipe I converted to vegan, complete with a yummy vegan cream cheese frosting. Yum, yum, yum!!! Happy Baking! <3

Vegan Carrot Cake

Prep Time: 25 Minutes

Cook Time: 40-50 Minutes

Cooking Stuffs:

Cake:

4 Tablespoons ground flax seed

1/2+ cups water

1 1/2 cups vegetable oil

2 cups Raw Sugar

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 Tablespoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

Sprinkling of Sea Salt

2-3 cups carrots, rinsed&grated

Cinnamon Sticks for decoration

Preheat the oven to 350 degrees.  Mix all your ingredients in order of the ingredient list in a large bowl.  If it is too thick, add a bit more water so that it is batter consistency (mine did this because of the flax seed substitution).  When thoroughly mixed, pour into a slightly greased (no Pam spray for vegans!) 9x13 glass pan.  Bake for 40-50 minutes, and test with a knife or toothpick to ensure it is cooked through.  Allow to cool before frosting.  

Vegan Cream Cheese Frosting recipe HERE. 

Happy Easter!!!

<3thehappyinsomniac