Vegan Carrot Cake

April 14, 2017

The best Vegan Carrot Cake – super moist, perfectly spiced, and incredibly easy.

2 cups whole wheat pastry flour (all purpose flour)
1 cup whole wheat flour
2 tsp cinnamon
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 pound carrots (grated)
? cups shredded coconut
3 flax eggs (3 tbsp ground flaxseeds + ½ plus 1 tbsp water)
1 cup sugar
1 cup light brown sugar
¾ cup oil (coconut oil, olive oil, canola oil)
? cups almond milk (or orange juice)
1 tsp vanilla
½ cup chopped walnuts or pecans, optional
add ins: zest of 1 orange, ? cup raisins

Topping
½ cup powdered sugar
1-2 tbsp water, almond milk, or orange juice
toasted coconut flakes
chopped walnuts

*Prepare the flax eggs first by whisking together 3 tbsp ground flax seeds with 9 tbsp water. Stir until well combined and refrigerate 15 minutes. Preheat oven to 350°F. Prepare bundt pan by either...
See the full directions on my site

Nutritions

Calories
504

Sodium
391mg
16% DV

Fat
18g
28% DV

Protein
32g
65% DV

Carbs
54g
18% DV

Fiber
3g
12% DV