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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
Vegan Carrot Cake with Coconut Cream Frosting
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.
Nutrition Information
106
Calories
40g
Carbohydrates
26g
Protein
769mg
Potassium
4g
Fiber
14g
Sugar
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