Vegan carrot cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
*Extra Virgin Olive Oil, 1 tbsp Olive Oil, .75 cup Granulated Sugar, .5 cup Brown Sugar, .5 cup, packed Applesauce, unsweetened, 1 cup Vanilla Extract, .5 tbsp *Flour, white, 1.625 cup Cinnamon, ground, .5 tbsp Baking Soda, 1 tsp Salt, 1 tsp Baking Powder, .5 tsp Nutmeg, ground, .5 tsp Cloves, ground, .125 tsp Carrots, raw, 1 cup, grated Coconut Oil, .25 cup (expeller pressed)Almond Breeze Almond Milk, Vanilla, 2 oz Powdered Sugar, 2 cup, unsifted
Preheat oven to 350.
mix the oil, sugar, brown sugar, applesauce, and vanilla extract together. Measure and Pour the flour, cinnamon, baking soda & powder, salt, cinnamon, nutmeg, and cloves onto the liquid ingredients. Stir just until mixed. Then use a hand mixer and mix on medium speed for 2 minutes. Bake in a greased 13x9 cake pan for 30-40 min. or when a toothpick comes out clean.
Mash up the .25 cup of coconut oil in a bowl, slowly add 16 oz. of powdered sugar and the almond milk. Mix this with the hand mixer. Keep slowly adding the powdered sugar and almond milk alternately until the right consistency. I add about 1 tsp. of lemon juice for zest to my frosting. Frost when the cake has cooled.
Serving Size: 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MJMCENTIRE.
mix the oil, sugar, brown sugar, applesauce, and vanilla extract together. Measure and Pour the flour, cinnamon, baking soda & powder, salt, cinnamon, nutmeg, and cloves onto the liquid ingredients. Stir just until mixed. Then use a hand mixer and mix on medium speed for 2 minutes. Bake in a greased 13x9 cake pan for 30-40 min. or when a toothpick comes out clean.
Mash up the .25 cup of coconut oil in a bowl, slowly add 16 oz. of powdered sugar and the almond milk. Mix this with the hand mixer. Keep slowly adding the powdered sugar and almond milk alternately until the right consistency. I add about 1 tsp. of lemon juice for zest to my frosting. Frost when the cake has cooled.
Serving Size: 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MJMCENTIRE.
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 166.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
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