Vegan Carrot Cake

• Produce

  • 2 cups Carrots
  • 1 14-ounce can Pineapple
  • 1/4 cup Raisins

• Refrigerated

  • 1 Egg replacer equivalent of 3 eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed dark
  • 2 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1 tsp Pumpkin pie spice or ground allspice
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Safflower oil or canola oil

• Nuts & Seeds

  • 1 cup Coconut, dried
  • 1/2 cup Walnuts

• Other

  • See notes.*

Found on picklesnhoney.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice or ground allspice
• 1 teaspoon baking powder
• 1 teaspoon salt
• Egg replacer equivalent of 3 eggs, already prepared
• ¾ cup firmly packed dark brown sugar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup safflower oil or canola oil
• 2 cups peeled and finely grated carrots
• One 14-ounce can crushed pineapple, drained
• 1 cup shredded dried coconut
• ½ cup chopped walnuts
• ¼ cup raisins
• See notes.*

Directions

• Preheat the oven to 350°F. Grease two 9-inch round cake pans with vegetable oil and set aside.
• In a large bowl, place the flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt and mix well. In a medium bowl, place the egg replacer, brown sugar, and granulated sugar and mix with an electric mixer until creamy. Stir in the vanilla, then stir in the safflower oil. Pour the wet ingredients into the dry ingredients and mix together well. Stir in the carrots, pineapple, coconut, walnuts, and raisins.
• Pour the batter into the cake pans. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Allow the cakes to cool on a wire rack.
• When completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.