Makes two layers of cake.Serves 12 – 14 (depends on your slice size!)
- 3 cups + 1/4 cup four
- 1.5 tsp baking powder powder
- 2.5 tsp baking soda
- 2 tsp cinnamon (add more if you’re a cinnamon fanatic)
- 1 tsp nutmeg
- 1 tsp salt
- 9 tbsp ground flaxseed
- 1 1/4 cups water
- 2 cups of sugar (I prefer using coconut sugar)
- 2 cups oil (I prefer coconut oil, melted, but vegetable oil works, too)
- 4-5 large carrots, grated
Preheat the oven to 350 Degrees Fahrenheit. Grease two 9-inch cake pans (or use one and reuse it for the second layer).
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, mix the flaxseed and water. Add the sugar and oil. Pour the wet mixture into a blender. Add the carrots and blend until the carrots are broken down into crumb sizes.
Pour the wet mixture into the large mixing bowl with the dry ingredients. Combine until smooth. Pour half of the mixture into one pan and the rest in the other. If you are using one pan, just wait for the the first batch to finished baking before making the second. Bake each layer for 18-20 minutes.
Once they are both cool, frost with vegan cream cheese frosting!