Vegan Carrot Cake + Buttercream frosting (serves ~ 12)

Fall is here! The leaves are changing and the weather is just right for pumpkin carving. To celebrate the most beautiful season I made a delicious fall dessert: vegan carrot cake! I must say this is the best vegan dessert I have made thus far. Hope you enjoy!

Ingredients for Carrot Cake:carrot cake

1 1/8 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. of salt

1/4 cup of cinnamon applesauce

1/2 cup of original almond milk

1 tsp. vanilla or immitation vanilla extract

1/2 cup of sugar

1/4 cup melted coconut oil

1 cup of finely grated carrots

1/4 cup of finely chopped walnuts

For the buttercream frosting:

1/4 cup of non-hydrogenated shortening

1/4 cup of non-hydrogenated butter

1 3/4 cup of powdered sugar

1 tsp. vanilla or immitation vanilla extract

1/8 cup of coconut milk creamer

(Mix the shortening and butter together until fluffy then add in the sugar, vanilla, and creamer)

Directions

1. Preheat oven to 325 and grease a 9x5x3 inch loaf pan.

2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

3. In a separate bowl, mix together the applesauce, almond milk, vanilla extract, sugar and coconut oil.

4. Mix the dry ingredients with the wet ingredients.

5. Fold in carrots and walnuts until evenly mixed.

6. Pour the mix into the greased man and bake for 40 to 45 minutes, check with a toothpick before removing from oven.

7. Wait until the loaf is completely cool (about 2 hours) and frost.

Cake recipe inspired by Love & Lemons.

Frosting recipe inspired by Chow.com

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