Free Easy Vegan Carrot Cake

Incredible Vegan Carrot Cake
Ingredients

2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
1 cup shredded coconut
nuts and raisins optional

Directions:

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

Faux Cream Cheese Frosting recipe

1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.



Serves: 9

Preparation time: 20 minutes



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