Vegan Carrot Cake

45 Minute Easy Vegan Carrot Cake

Ingredients

• Carrot Cake
• 2 cups all-purpose flour
• 1½ cup white granulated sugar
• 2 teaspoons baking soda
• 1½ teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 tablespoons powdered egg replacer (like Ener-G)
• 1/2 cup warm water
• 2/3 cup vegetable or canola oil
• 1 tablespoon vanilla extract
• 8 ounce can crushed pineapple (with juice)
• 3 cups finely shredded carrots (about 1lb)
• 3/4 cup chopped walnuts
• Cream Cheese Frosting
• link to cream cheese frosting recipe

Takes 45 min, serves 12.

Instructions

1. Carrot Cake
2. Prep: Preheat oven to 350°F. Prepare the baking pans by greasing them and/or lining with parchment paper.* Shred the carrots.
3. In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a medium bowl, whisk together the powdered egg replacer and water. Stir in the oil, vanilla extract, crushed pineapple, and shredded carrots.
5. Mix the wet ingredients into the large bowl with the dry ingredients until just incorporated. Fold in the walnuts.
6. Pour the cake batter into the pan(s) evenly.
7. Bake for 30-40 minutes, or until a toothpick comes out clean and dry when stuck in the center.
8. Remove from the oven and let cool in the pan for 10 minutes. If you're going to make a stacked cake, remove the cake from the pans and let cool completely on a wire rack.
9. Frost with vegan cream cheese frosting or your choice.

full instructions in here