Vegan Carrot Cake

Ingredients

• 2-½ cups Raw Carrots, Grated
• 2 cups All-purpose Flour
• 1-½ teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 Tablespoon Cinnamon
• 1 dash Salt
• 4 whole Eggs (I Use Egg Replacer)
• 1-½ cup Sugar
• 1 cup Vegetable Oil, Or Try 1 Cup Mashed Banana
• 2 teaspoons Pure Vanilla Extract
• ½ cups Applesauce (optional)
• 1 cup Walnuts, Chopped

Preparation Instructions

Preheat oven to 350 degrees with the rack in the center.

Grease two 9 x 2 inch cake pans, or one 9 x 13 baking pan.

Peel the carrots, then grate. After grating, chop them. Set aside.

Whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a separate bowl, add egg replacer eggs (or regular eggs), and add sugar. Add oil (or banana), vanilla extract, and applesauce.

Add flour mixture to egg/sugar mixture.

Fold in carrots and nuts.

Pour mixture into baking pan(s) and bake 25-30 minutes, or until toothpick inserted into center comes out clean.

Cool 5-10 minutes, then remove from pans and continue to cool.

When completely cooled, frost with cream cheese frosting. (Search vegan cream cheese frosting for the recipe.)

Enjoy!