Vegan Friendly Recipes

Carrot Cake

Serves 16

Ingredients

2 1/2 cups of flour
1 teaspoon salt
2 teaspoons baking soda
4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons of flax seeds with 9 tablespoons of water
2 cups light brown sugar
1 cup safflower oil
1 cup almond milk

1 cup unsweetened applesauce
3/4 pound  carrot,  finely grated (about 3 cups)
1 cup of  pecans, chopped
1  cup  seedless raisins

Method

Pre-heat oven to 350*F and lightly grease three (9-inch) round cake pans; set aside.

Put flour, salt, baking soda, cinnamon, nutmeg, ginger and egg replacer into a mixing   bowl and whisk  together to blend. Put sugar in a seperate large mixing  bowl and whisk in safflower oil, almond milk and applesauce. When fully combined, add almond milk mixture to flour mixture and mix just until  smooth. Stir in carrots, pecans and raisins, then divide  batter evenly between prepared cake pans.

Bake for 25 minutes, or until the center springs back gently when pressed. Remove from oven and transfer to rack to let cool for about 15 minutes and serve.

Enjoy!!!

Inspired by a Whole Foods recipe and Good Karma Carrot Cake Ice Cream.