Description
A moist, rich plant-based carrot cake
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup light brown cane sugar
- 3/4 cup cane sugar
- 3 Egg Replacer – 3 Tbsp. ground flax seed mixed with 9 Tbsp. water
- 1 tsp. vanilla
- 3/4 cup vegetable oil
- 2 cups finely grated carrots
- 8 oz can crushed pineapple (drained)
- 1 cup shredded coconut
- Walnuts and raisins (optional)
“Dairy-Free Cream Cheese Frosting”
- 4 oz dairy-free cream cheese (I use Kite Hill plain cream cheese)
- 1/3 cup softened dairy-free butter (I use Earth Balance)
- 1 tsp. vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt – the “Dry Ingredients.”
- In a large bowl, mix sugars and egg replacer until creamy with an electric mixer. Add vanilla. Add vegetable oil – the “Wet Ingredients.”
- Mix the “Dry Ingredients” and the “Wet Ingredients.”
- Stir in the carrots, pineapple, and coconut. Add walnuts and raisins if using.
- Grease 8×8 glass cake pan. For a thinner cake with more servings, you could use a 13×9 pan instead.
- Add batter to the greased pan and bake 50 minutes or until toothpick comes out clean (as oven temperatures vary).
- To prepare dairy-free cream cheese frosting, beat with an electric mixture the dairy-free cream cheese and butter. Add the vanilla. Add the sugar.
- Be sure to let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desert
- Cuisine: American