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Vegan Carrot Cake

Vegan Carrot Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 24 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 cups whole wheat flour
    • ¼ cup soy flour (Optional)
    • 1 ½ tablespoons ground cinnamon
    • 1 tablespoon ground cloves
    • 4 teaspoons baking soda
    • 2 teaspoons tapioca starch (Optional)
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • 💧 1 ½ cups hot water
    • ¼ cup flax seed meal
    • 2 cups packed brown sugar
    • 4 teaspoons vanilla extract
    • ¾ cup dried currants (Optional)

  • Other Ingredients

    • 🥕 6 carrots, grated
    • 🌰 ½ cup blanched slivered almonds (Optional)

STEPS

1

Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended. Set aside.

2

Pour the hot water into a mixing bowl, and sprinkle with the flax seed meal. Stir for a minute until the flax begins to absorb the water and the mixture slightly thickens.

3

Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry ingredients until just moistened, then pour into the prepared pan.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

5

Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

152

Calories

  • 3
    Protein
  • 32
    Carbs
  • 2
    Fats

💡 For extra flavor, lightly toast the almonds before mixing them in.If you don't have tapioca starch, you can omit it or substitute with cornstarch.Store leftovers in an airtight container to maintain freshness.