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
