Name: Vegan Carrot Cake
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Whole wheat flour - 2 cups; Soy flour (Optional) - ¼ cup; Ground cinnamon - 1 ½ tablespoons; Ground cloves - 1 tablespoon; Baking soda - 4 teaspoons; Tapioca starch (Optional) - 2 teaspoons; Salt - ½ teaspoon; Hot water - 1 ½ cups; Flax seed meal - ¼ cup; Packed brown sugar - 2 cups; Vanilla extract - 4 teaspoons; Dried currants (Optional) - ¾ cup; Carrots, grated - 6; Blanched slivered almonds (Optional) - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Carrot Cake

1. Whole wheat flour - 2 cups

2. Soy flour (Optional) - ¼ cup

3. Ground cinnamon - 1 ½ tablespoons

4. Ground cloves - 1 tablespoon

5. Baking soda - 4 teaspoons

6. Tapioca starch (Optional) - 2 teaspoons

7. Salt - ½ teaspoon

8. Hot water - 1 ½ cups

9. Flax seed meal - ¼ cup

10. Packed brown sugar - 2 cups

11. Vanilla extract - 4 teaspoons

12. Dried currants (Optional) - ¾ cup

13. Carrots, grated - 6

14. Blanched slivered almonds (Optional) - ½ cup

How to cook deliciously - Vegan Carrot Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.

2. Stage

Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.

3. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.