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Vegan Carrot Cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Delicious vegan carrot cake.
Ingredients:
  • 2 cups whole wheat flour
  • 0.25 cup soy flour
  • 1.5 tablespoons ground cinnamon
  • 1 tablespoon ground cloves
  • 4 teaspoons baking soda
  • 2 teaspoons tapioca starch
  • 0.5 teaspoon salt
  • 1.5 cups hot water
  • 0.25 cup flax seed meal
  • 2 cups packed brown sugar
  • 4 teaspoons vanilla extract
  • 0.75 cup dried currants
  • 6 carrots, grated
  • 0.5 cup blanched slivered almonds
Instructions:
  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a bowl, combine whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt, whisking until well blended; set aside.
  • In a mixing bowl, pour hot water over flax meal. Stir until flax absorbs water and thickens slightly. Mix in brown sugar and vanilla until sugar dissolves, then add currants, carrots, and almonds. Gently fold in dry ingredients until combined, then transfer to prepared pan.
  • Bake in the oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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