Easter is just around the corner and it is time to start baking! This year’s Easter recipe is delicious Vegan Carrot Cake. Bring it along to your family dinners or serve in fun cupcake form. Carrot cake is the perfect way to welcome Spring, celebrate Easter, and satisfy your sweet tooth, all with vegan goodies! In case you are looking for other dishes for Easter, check out our previous postings: Eggless Deviled Tofu, Vegan Scalloped Potatoes, and Vegan Creamy Artichoke Dip. Happy Spring!

Organic Vegan Carrot Cake

Prep Time: 40 Minutes    Bake Time: 30 Minutes

1 1/3 Cup Organic Flour
1 1/2 Cup Graded Carrots
3/4 Cup Organic Evaporated Cane Juice (or other sweetner)
1 Cup Chopped Organic Walnuts
1/2 Cup Vegetable Oil
3 Tbsp Organic Earth Balance
2 Tbsp Organic Brown Sugar
Egg Replacer, equivalent to 3 Eggs
2 Tbsp Organic Earth Balance
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Organic Ground Cinnamon
1 tsp Organic Ground Nutmeg
1 tsp Organic Ground Allspice

1/2 tsp Salt

2 Cups Organic Powdered Sugar
1/4 Cup Organic Earth Balance

1 tsp Organic Vanilla

Pre-heat oven to 350 degrees and use either non-stick pans or use oil/margarine to cover your pan. Shred and chop the carrots and walnuts. In a mixing bowl sift all dry ingredients together: flour, salt, baking powder, baking soda, and spices. In another bowl combine the Egg Replacer and water to the equivalent of 3 eggs (directions on the box). Add in the margarine, oil, and cane juice until a smooth liquid exists. Next add in the vanilla and carrots until combined. Once together, slowly add the dry ingredients until combined and moist. Add in the walnuts and mix together. Pour mixture into the pan and cook for 20-30 minutes.

While the cake is baking, beat together the cream cheese, powdered sugar, margarine, and vanilla until smooth. Place in the fridge to cool. Once the cake is finished, let cool for at least an hour, frost, then cool in fridge for at least an hour. The cake should be served cold.