Honestly all of us did not have the highest hopes when creating this recipe. Carrot cake is a tricky recipe, but after cutting in and taking the first bite, our hopes were surpassed! The cake was moist, sweet, and airy. This recipes is an exemplary of how to make veganism taste good:)
*Ingredients*
3 flax eggs
1/3 cup melted coconut oil* (or sub other neutral oil)
1/4 cup maple syrup
1 cup unsweetened applesauce
1/2 cup organic brown sugar* (or sub coconut sugar)
1/4 cup cane sugar* (or sub coconut sugar)
3/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 -1 cup plant based milk
1 1 /2 cups loosely packed grated carrot
3 cups flour
Frosting-
1 cup coconut cream- we used raw coconut meat and blended it with coconut water
1 tbs vanilla
3/4 cups powdered sugar
Directions-
Preheat oven to 350 degrees F. Combine all ingredients in one bowl. Grease pans. Pour cake batter into 2-3 pans. Bake until golden brown (our’s baked for about 20 minutes). For glaze whisk coconut cream until smooth and thick. Add vanilla and sugar slowly to throughly combine. Layer your cake with glaze between. ENJOY!
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~EARTHY BOWLS~ 