Carrot Cake

301635_10150294084674164_2800154_nThis carrot cake is DIVINE. I have had it two Sundays in a row, and I already want more. I think Ben and I are going to have one of these at our wedding 🙂

Update: We did have this cake at our wedding and it was a huge hit!

Cake
2 1/2 C Flour (Can be white or whole wheat. I have had it both ways and think it is just as good whole wheat. I actually can’t even tell the difference.)
2 C Sugar
4 Tbs Flax seeds, ground
12 Tbs water
1 can Crushed pineapple, drained well
2 tsp Baking powder
1 1/2 tsp Baking soda
2 tsp Cinnamon
1 1/4 C Canola oil
2 C Carrots, shredded

Frosting
1 tub Vegan cream cheese
Lemon juice, to taste
Sugar, to taste
Pinch of salt

Mix the ground flax seeds and water. Let sit until it becomes slightly gelatinous. Place all cake ingredients in a large bowl. Mix ingredients by hand until everything is just combined—do not over-mix.

Preheat oven to 350 degrees. Place batter in three lightly greased 9″ round pans. Bake for 35 minutes.

To make the frosting, use a hand blender to mix all of the ingredients. Add sugar until the frosting is the consistency and sweetness you want.

Let the cake cool after cooking, then frost.

Recipe thanks to:
Ben’s mom, Merilynn

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2 thoughts on “Carrot Cake

  1. Hmmm… I don't know if simply taking it out would be ok. The pineapple adds sweetness and moisture. I just looked up a substitution for pineapple in carrot cake and some people say that canned peaches blended until they are the consistency of crushed pineapple works. Maybe try that?

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