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Vegan Carrot Cake with Coconut Cream Frosting
Ingredients
  • subheading: For the carrot cake:
  • 1 ½ tablespoons flaxseed meal
  • ¼ cup warm water
  • 2 ¼ cups all-purpose flour or gluten-free all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup almond milk, rice milk, or soy milk
  • 1 teaspoon apple cider vinegar
  • ⅔ cup canola oil or melted coconut oil
  • ½ cup cane sugar
  • ¼ cup firmly packed brown sugar
  • 2 cups grated carrots
  • ⅓ cup raisins, tossed in a bit of flour to prevent clumping
  • ½ cup chopped walnuts
  • subheading: For the coconut cream frosting:
  • 3 cans full-fat coconut milk, chilled overnight in the refrigerator
  • ⅔ to ¾ cups confectioners' sugar, to taste
  • 1 teaspoon vanilla extract
Steps
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