The Moistest 4-20 Flower Power Celebration Cake Ever

Vegan Carrot Cake

Recipe from: Minimalist Baker's Vegan Carrot Cake

Icing: Minimalist Baker's Vegan Cream Cheese Frosting

Prep Time: 30 min | Cook Time: 40 minutes | Serving Size: 10 People

Ingredients

• 3 Flax Eggs (1 Flax Egg = 1 tbsp Ground Flaxseed + 2.5 tbsp Water)

• ⅓ cup Melted Coconut Oil

• ¼ cup Maple Syrup

• 1 cup Apple Sauce

• ½ cup Brown Sugar

• ¼ cup Cane Sugar

• ¾ tsp Salt

• 1 ½ tsp Baking Soda

• 1 ½ tsp Baking Powder

• 1 tsp Ground Cinnamon

• 1 cup Oat Milk

• 1 ½ cups Grated Carrots (3~4 Carrots)

• 1 ½ cups Flour

• 1 ½ cups Almond Flour

• ¾ cups Chopped Walnuts (optional)

Frosting:

• ½ cup Vegan Butter

• 1 container (8 oz) of Vegan Cream Cheese

• 3 Cups Powdered Sugar

1. Preheat your oven to 350 degrees Fahrenheit.

2. Lube your cake pans with vegan butter, coconut oil, or any non-stick spray.

3. Prepare your flax eggs and set inside the fridge to cool for a few minutes. Grate your carrots during this time. For the icing, leave the vegan butter and cream cheese out to soften.

4. Combine your flour, almond flour, baking soda, baking powder, and salt into a medium bowl. Whisk together.

5. Combine your flax eggs, coconut oil, maple syrup, apple sauce, brown sugar, cane sugar, cinnamon, and oat milk. Mix together and then add the grated carrots.

6. In small increments, pour in the flour blend from the medium bowl into the large mixing bowl, and slowly mix together until all the ingredients are combined into one bowl. The batter should be thick, but pourable.

7. Pour and divide equally between the two cake pans. Bake for 40 minutes or slightly golden brown. Insert a knife or toothpick into the center, it should come out clean.

8. While the cake is baking, prep the icing. Combine the vegan butter and cream cheese into a small bowl and mix together. Add the powdered sugar in ½ cup increments, and mix until the icing is smooth. Store in the refrigerator until the cake is ready to be iced.

9. Once the cake is finished baking, remove from the oven and let cool. Remove the cake from the pans after 15 minutes and let them cool completely. We know you’re so tempted at this point, but trust us...WAIT, unless you want your cake looking like Mount Pompeii of frosting. If in a hurry, store in the fridge/freezer for quicker cooling.

10. Once cooled, place one cake on a round plate and cover in icing. Then place the other cake on top and completely ice the cake.

11. And lastly, if desired, sprinkle walnuts on top of the cake.

12. Viola! Enjoy!