Vegan Carrot Cake

Vegan Carrot Cake

by Cat Bowen

Prep Time: 20 minutes

Cook Time: 35 minutes

Keywords: bake side snack dessert vegan vegetarian cake

Ingredients (1 bundt cake)

for the cake

• 7 oz by weight shredded carrot
• 1 mashed large banana
• 1/2 cup extra virgin olive oil
• 1 cup non-dairy milk of your choice. I like vanilla cashew milk in this.
• 1 cup brown or coconut sugar or half coconut sugar half maple syrup
• 2 cups AP flour
• 1 cup chopped nuts–I like black walnuts in this, toasted.
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 tbsp baking powder

for the glaze

• 2 cups icing sugar
• 4 tbsp vanilla soy milk
• 1 tsp vanilla extract
• shredded coconut for topping.

Instructions

preheat the oven to 350F

in a large mixing bowl, combine wet ingredients (including carrots)

stir well

set aside 1/4 cup flour

sift in flour, powder, and spices

toss walnuts in the flour and stir lightly into batter.

pour into a greased bundt pan

place on the center of the center rack

bake for 35 minutes, or until a skewer inserted in the center comes out clean.

let cool completely.

for the glaze

whisk together ingredients and drizzle over cooled cake

top with coconut.