Description
This is a luscious carrot cake, free of any animal products! Follow up with my vegan ‘cream cheese’ frosting recipe!
Ingredients
- 2 cups whole wheat flour
- ¼ cup soy flour (Optional)
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon ground cloves
- 4 teaspoons baking soda
- 2 teaspoons tapioca starch (Optional)
- ½ teaspoon salt
- 1 ½ cups hot water
- ¼ cup flax seed meal
- 2 cups packed brown sugar
- 4 teaspoons vanilla extract
- ¾ cup dried currants (Optional)
- 6 carrots, grated
- ½ cup blanched slivered almonds (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×13 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 3 hrs
Servings: 24