Preheat the oven to 350 degrees. Lightly grease and flour either two 9” round pans, one 9 x 13” sheet cake pan, or place cupcake liners in muffin tins to make 3 to 4 dozen cupcakes.
In a large bowl combine the flour, flax seed, baking soda, cinnamon, nutmeg, shredded coconut and chopped nuts, stir to blend.
In a medium mixing bowl combine the carrots, water, oil, maple syrup, applesauce and vanilla, stir to blend then transfer to the flour mixture. Mix until combined then spoon the batter into the prepared pans.
Bake 20 minutes for cupcakes, and 30 to 40 for cake pans. Check for doneness with a toothpick. Insert a dry toothpick into the center of the cake, if it comes out clean it’s ready. Cool the cakes before icing.
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Carrot Cake a la Mode
Ingredients:
Cake:
3 cups unbleached all-purpose flour
2 tablespoons ground flax seed
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 tsp freshly grated nutmeg
1 cup unsweetened shredded coconut
1 cup walnuts, chopped
2 cups carrots, grated fine
1/2 cup water
1 cup canola oil
1 cup maple syrup
1 cup applesauce
2 teaspoon s vanilla
1/2 tsp sea salt
Frosting:
1/2 cup vegan cream cheese
1/2 cup vegan butter
4 cups organic powdered sugar
1/2 teaspoon vanilla
Pinch of sea salt
Directions:
Preheat the oven to 350 degrees. Lightly grease and flour either two 9” round pans, one 9 x 13” sheet cake pan, or place cupcake liners in muffin tins to make 3 to 4 dozen cupcakes.
In a large bowl combine the flour, flax seed, baking soda, cinnamon, nutmeg, shredded coconut and chopped nuts, stir to blend.
In a medium mixing bowl combine the carrots, water, oil, maple syrup, applesauce and vanilla, stir to blend then transfer to the flour mixture. Mix until combined then spoon the batter into the prepared pans.
Bake 20 minutes for cupcakes, and 30 to 40 for cake pans. Check for doneness with a toothpick. Insert a dry toothpick into the center of the cake, if it comes out clean it’s ready. Cool the cakes before icing.
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