VEGAN CARROT CAKE WITH LEMON FROSTING. FIGURE FRIENDLY.
Ingredients:
2 cups whole wheat pastry flour,
1 cup raw unsweetened apple juice,
2Ts flaxseeds meal + 4Ts water,soak for a few min,
3/4 cup turbinado cane sugar ( brown sugar is ok),
2 cups freshly grated carrots,
1/3 cup chunky pineapples,
1/2 cup olive oil,
3/4 cup walnuts,
2ts baking powder,
1ts baking soda,
salt,
vanilla extract,
cinnamon,
nutmeg,
dry ground ginger.
Bake 50 - 55 min, 355F.
Frosting:
2 cups powdered sugar,
zest of 1 lemon,
2Ts lemon juice,
1/3 cup or more vegan butter ( we used Miyoko's)
If you're like more frosting on your cake,double all ingredients.
📌 You can freeze leftovers in a glass container and keep in freezer up to 2 weeks.
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