Vegan Carrot Cake You Have To Try
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Vegan Carrot Cake |
"This is a luscious carrot cake, free of any animal merchandise! Follow up with my vegan 'cream cheese' frosting recipe!"
Ingredients :
- 2 cups whole wheat flour
- 1/four cup soy flour (non-obligatory)
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- four teaspoons baking soda
- 2 teaspoons tapioca starch (non-compulsory)
- 1/2 teaspoon salt
- 1 half cups hot water
- 1/four cup flax seed meal
- 2 cups packed brown sugar
- four teaspoons vanilla extract
- three/four cup dried currants (optionally available)
- 6 carrots, grated
- half of cup blanched slivered almonds (optional)
Instructions :
Prep : 15M | Cook : 24M | Ready in : 3H |
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- Preheat oven to 350 stages F (one hundred seventy five degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the entire wheat flour, soy flour, cinnamon, floor cloves, baking soda, tapioca starch, and salt in a bowl till mixed; set aside.
- Pour the new water right into a mixing bowl, and sprinkle with the flax meal. Stir for a minute till the flax starts offevolved to soak up the water, and the combination slightly thickens. Stir within the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry aggregate till just moistened, then pour into the organized pan.
- Bake within the preheated oven until a toothpick inserted into the middle comes out smooth, about half-hour. Cool in the pan for 10 mins before disposing of to cool absolutely on a cord rack.
Notes :
- Top this with my Vegan Cream Cheese Frosting.
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