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Vegan Carrot Cake

Sharon Gannon | Simple Recipes for Joy
  • minutes
  • Serves 8 to 12

INGREDIENTS

2 cups

Carrots

1 14 ounce can

Pineapple

1/4 cup

Raisins

1

Egg replacer equivalent of 3 eggs

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

1 cup

Safflower oil or canola oil

1 cup

Coconut, dried

1/2 cup

Walnuts

See notes.*