Recipes
Vegan Carrot Cake with Coconut Cream Frosting
- Lamb
Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.
Ingredients
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2 tablespoons flaxmeal
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5 tablespoons water
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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground allspice
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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3 cups grated carrots
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1 8-ounce can crushed pineapple, well drained
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1 cup packed brown sugar
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½ cup neutral oil, such as canola or avocado
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1 tablespoon cider vinegar
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1 teaspoon vanilla extract
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1 (14 ounce) can unsweetened coconut cream
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2 tablespoons confectioners' sugar
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½ teaspoon vanilla extract
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2 tablespoons Toasted chopped pecans
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