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Egg-Free Carrot Cake

Is there anything better than a slice of carrot cake to accompany your morning coffee? Well yes… vegan carrot cake! We made a vegan version of this fall favorite that you will LOVE!

Ingredients

Cake:

3 tbsp neat egg mix

6 tbsp water

2 cups all-purpose flour

¾ cup plan-based milk

1/3 cup sunflower oil

3 cups grated carrots

2 tsp cinnamon

½ tsp nutmeg

1 tsp ginger powder

1 tbsp baking powder

1 pinch salt

1/2 cup brown sugar

1 tsp vanilla extract

½ cup hazelnuts, chopped

¼ cup raisins

Frosting:

1 block vegan cream cheese

2 tbsp powdered sugar

1 tsp vanilla extract

½ cup hazelnuts, chopped

1 lime zest

Directions

  1. Preheat oven to 350F°.
  2. In a small bowl, combine neat egg mix and water. Stir until smooth.
  3. In a large bowl, combine flour, neat egg mixture, sunflower oil, and plant-based milk.
  4. Then, add cinnamon, nutmeg, ginger powder, baking powder, salt, brown sugar and vanilla extract. Stir until well combined with a spatula.
  5. Stir in grated carrots, chopped hazelnuts, and raisins.
  6. Pour in batter in a cake pan, and bake for 40 min.
  7. Meanwhile, prepare frosting: In a bowl, combine vegan cream cheese, powdered sugar and vanilla extract.
  8. Whisk or use a mixer to combine thoroughly.
  9. Allow the cake to cool down and remove from pan.
  10. With a spatula, spread frosting and top with hazelnuts and lime zest.
  11. Enjoy!

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