The most fluffy and tender Vegan Carrot Cake you will every sink your teeth into! Wonderfully nutty, spicy-sweet, and perfectly textured!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 12People
Calories 615kcal
Author FoodFaithFitness
Ingredients
2TbspFlax meal
6Tbspwarm water
2/3CupUnsweetened coconut flakes
1/2CupPecans
2 1/2CupsAll purpose flour(312g)
1 1/2CupsCoconut sugar
2 1/2tspCinnamon
1tspSalt
1tspBaking soda
1tspBaking powder
1tspGinger
1/2tspNutmeg
1/4tspCloves
1CupUnsweetened almond milk
3/4CupAvocado oil(or any neutral flavored oil)
1TbspVanilla
1CupCrushed pineapple
2CupsCarrot,grated
For the frosting:
8OzDairy-free cream cheese,softened to room temperature
1/2CupDairy-free butter,softened to room temperature
1tspVanilla
1/4tspSalt
3CupsPowdered sugar
Instructions
Heat your oven to 350 degrees and line the bottom of 2 8 inch cake pans with parchment paper, rubbing the sides with oil.
Whisk the flax meal and water and place into the fridge for 10 minutes.
Spread the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is golden, about 3-5 minutes and the pecans smell nutty, about 10 minutes.
Finely chop the pecans and set aside.
In a large bowl, whisk the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg and cloves
Add in the milk, oil, vanilla and the flax mixture from the fridge and whisk well.
Lightly press out some of the liquid from the crushed pineapple and stir it, along with the carrots, pecans and coconut into the batter.
Divide between two cake pans and bake until a toothpick inserted in the center comes out clean, about 37-42 minutes. let cool COMPLETELY
To make the frosting
Using an electric hand mixer, beat the cream cheese and butter until fluffy. Add in the vanilla and salt and beat again.
Add the sugar a little at a time and then beat until fluffy.
To assemble
Spread 3/4 of frosting on one of the tops of the cakes and then place the other cake on top.
Spread a VERY thin layer of frosting over the entire outside of the cake and then refrigerate for 30 minutes.