This recipe is one of the easiest I've ever tried. This was my first time making Carrot Cake, and the combination of flavors and moist texture made it one of the best Carrot Cakes I've ever tasted. I was surprised in myself because usually I need a few times cooking a dish for fine tuning. This recipe if followed correctly will produce a delicious and moist Carrot Cake. The Carrots need to be finely blended in order to ensure proper consistency, but be careful not to blend into a puree. This recipe uses frosting but can be substituted easily by sprinkling some powdered sugar on top. This cake although Vegan, tastes just as good as any cake that does use animal products. In-fact I've fooled many people including my father who is an avid animal consumer.

Vegan Carrot Cake:

Cake:

Mix A & B ingredients together separately before combing and mixing into cake batter.

A - Combine in mixing bowl:

• 2 cups all purpose flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon salt
• 1-2 tablespoons Cinnamon
• 1-2 tablespoons Nutmeg (depends on desired spice level)

B - Combine in blender, then add to mixing bowl:

• 3 cups carrots
• 1 cup applesauce
• 1/3 cup olive oil
• 1 tablespoon vanilla
• 1 teaspoon white vinegar

Frosting:

• add softened coconut oil 1 tablespoon at a time to reach Frosting consistency
• 1/2 teaspoon vanilla
• 1.5 cups powdered sugar
• 1 tablespoon lemon juice

Pour mix into Baking Dish and set in oven for 40 minutes at 350 F° This recipe makes enough batter to make one 4 x 8 inch baking pan.

Cake Ingredients:

Frosting Ingredients:

Let the cake cool before adding icing, otherwise the icing will melt.