SERVES 8 TO 10
Carrot cake is a classic dessert and one that you can still enjoy while following a vegan diet. By you can make virtually any cake recipe vegan friendly.
COOKING SPRAY
2½ CUPS UNBLEACHED PASTRY FLOUR, PLUS EXTRA TO FLOUR CAKE PANS
2 CUPS EVAPORATED CANE JUICE
1¾ TEASPOONS BAKING POWDER
1¼ TEASPOONS BAKING SODA
¾ TEASPOON SALT
1 TABLESPOON GROUND CINNAMON
¾ CUP UNSWEETENED COCONUT FLAKES
1½ CUPS CHOPPED WALNUTS, DIVIDED
4 TABLESPOONS WARM WATER
1 TABLESPOON ENER-G EGG REPLACER
1 CUP CANOLA OIL
1 CUP UNSWEETENED APPLESAUCE
1 TEASPOON VANILLA EXTRACT
2 CUPS SHREDDED CARROTS
VEGAN CREAM CHEESE FROSTING
1. Preheat oven to 350°F.
2. Lightly oil and flour two round 9-inch cake pans.
3. Using a stand mixer, beat together the pastry flour, cane juice, baking powder, baking soda, salt, and ground cinnamon.
4. Add the coconut and ½ cup chopped walnuts and blend well.
5. In a small bowl, whisk together the warm water and Ener-g Egg Replacer.
6. Beat in the canola oil, applesauce, and vanilla extract into the stand mixer bowl, and then beat in the egg replacer.
7. Fold in the shredded carrots.
8. Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes, until a knife inserted in the center comes out clean.
9. Allow the cake to cool for 10 minutes and then turn out onto wire racks to cool completely before frosting.