Vegan Carrot Cake with Toasted Coconut
Ingredients
Cake
- 2 flax eggs (2 tbsp ground flax seed mixed with 4 tbsp warm water)
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- A pinch of salt
- 3 cups grated carrots
- 1 cup chopped walnuts
Icing
- 1/2 cup vegan butter, softened
- 8 ounces vegan cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Preparation
Prepare flax eggs by mixing 2 tbsp ground flax seed with 4 tbsp warm water and let sit for 5 minutes.
Grease and flour two 9-inch cake pans.
In a large bowl or stand mixer, beat together flax eggs, vegetable oil, sugar, and vanilla.
Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir in grated carrots and fold in chopped walnuts.
Pour batter into prepared pans.
Bake in preheated oven at 350 degrees F for 40 to 50 minutes, or until a toothpick inserted comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the icing, whip softened vegan butter, vegan cream cheese, powdered sugar, and vanilla extract using a hand or stand mixer until smooth and fluffy.
Frost the cooled cake and sprinkle with toasted coconut.
To toast the coconut, place shredded coconut in a dry pan and heat over medium-high heat, stirring constantly until golden brown. Be careful as it can burn quickly.
