Vegan Carrot Cake

Vegan Carrot Cake

Time to Make: 2.5 hours
Serves: 6–8

Directions

1. Preheat the oven to 350°F and grease two 7” springform pans.
2. In a small bowl, prepare the flax eggs: add 2 tbsp of flax meal to a small bowl with 6 tbsp of water, and stir. Set aside for 5 minutes to thicken.
3. Add the plant-based milk and the apple cider vinegar or lemon juice to a bowl and stir. Set aside for 10 minutes until it has curdled slightly.
4. Melt the coconut oil and set aside to cool. Peel and grate the carrots.
5. Add the flax egg, non-dairy milk mixture, coconut oil, apple sauce, vanilla and coconut sugar to a bowl and whisk together.
6. Add the remaining ingredients except for the carrots to a separate bowl and whisk together.
7. Add the dry ingredients to the wet ingredients. Gently fold in the carrots until just combined.
8. Divide the batter evenly between the two prepared springform pans.
9. Bake until the top looks golden and a toothpick comes out clean, 35–38 minutes.
10. Let cool in the pans for at least 30 minutes. Transfer to a cooling rack to cool completely.
11. Prepare the cream cheese icing. Add the cream cheese and room-temperature butter to the bowl of a stand mixer (can also use a hand mixer). Process until combined. With the mixer on medium speed, add the powdered sugar one cup at a time, mixing well after each addition until icing is thick and smooth. Mix in the vanilla extract.
12. Decorate the cake with the cream cheese icing once the cake has cooled completely.
13. Store any leftover carrot cake in an air-tight container in the fridge for up to a few days. Serve at room temperature.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams