Vegan Carrot Cake (Carrot and Zucchini Cake Option)
September 24, 2023
Preheat oven to 350 degrees (convection preferred if possible).
In a food processor, grate 8 large fresh carrots. OR: 6 large carrots and 2 medium zucchinis
In a small bowl, make your flax eggs:
- 4 tablespoons ground flax meal
- ½ cup warm (not hot) water
- Leave to soak 5 minutes.
- Whisk with a fork.
Set up your stand mixer with a stainless-steel bowl.
Add wet ingredients to mixing bowl:
- 1 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup olive oil
- ¾ cup unsweetened rice milk
- Flax eggs.
Mix lightly.
Add dry ingredients to mixer:
- 2 ½ cup King Arthur White Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Mix until smooth.
Add the carrots (or carrots/zucchini mix), mix another minute or so for even distribution.
Pour into the bottom of a 9 x 12 baking pan.
Place on middle rack of oven, back 50 minutes.
Let cool 10 minutes prior to cutting.
Want to frost it? Check out my vegan, GF vanilla frosting recipe: Vegan, Gluten-Free Vanilla Frosting
ALLERGY STATEMENT:
Milk/Dairy Free, Egg Free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free