Vegan Carrot Cake

I just love carrot cake. It's so moist and full so much flavor! Here is a dairy and egg free carrot cake recipe your whole family and friends will enjoy!

They wouldn't know it was vegan!

Vegan Carrot Cake

Ingredients

4 1/2 each vegan "egg" (Bob's egg replacer powder)

1 cup vegan buttermilk (1 cup unsweetened coconut milk + 1 tbsp apple cider vinegar)

1 cup canola oil

2 1/4 cup raw sugar

3 tsp vanilla extract

3 tsp cinnamon powder

1/4 tsp salt

3 cups All purpose flour

3 tsp baking soda

2 cups shredded carrots

1 cup chopped walnuts

12 oz crushed pineapple with juice

1 cup raisins

1/2 cup shredded coconut

Directions:

Preheat oven to 350F

1. In a bowl, sift together the flour, cinnamon, salt, and baking soda together. Set aside.

2. In a small bowl, mix together the egg replacer powder with the right amount of water as directed on the package. Set aside.

3. In a mixing bowl, whisk together the sugar, oil, buttermilk, "egg", and vanilla extract until well combined.

4. Fold in the dry ingredients, carrots, walnuts, pineapple, raisins, and the coconut. Mix until just combined.

5. Pour in to a greased cake pan or loaf pan. Bake for 40-60 minutes or until tooth pick inserted in the middle come out clean.

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