Vegan Carrot Cake with Coconut Cream Frosting
Coconut Cream Frosting
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.Advertisement
Combine flaxmeal and water in a small bowl. Let stand for a few minutes.
Meanwhile, whisk flour, cinnamon, ginger, allspice, baking powder, baking soda and salt together in a large bowl. Add carrots, pineapple and brown sugar; stir until the carrots and pineapple are completely coated.
Whisk oil, vinegar and 1 teaspoon vanilla in a medium bowl. Whisk in the flax mixture. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be very thick. Divide the batter between the prepared pans, spreading evenly.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on a rack for 10 minutes. Turn the cakes out onto the rack and let cool completely.
Meanwhile, prepare frosting: Using a spoon, transfer coconut cream solids from the can to a large mixing bowl (discard the liquid or reserve for another use). Add confectioners' sugar and vanilla to the coconut cream. Beat with an electric mixer on low until smooth and creamy with soft peaks, about 3 minutes. Refrigerate until the frosting is spreadable, about 30 minutes.
To decorate the cake: Place one cake layer on a cake platter. Spread 1/2 cup of the frosting evenly over the top. Set the remaining cake layer on top and spread the remaining frosting over the top. Garnish with pecans, if desired.
To make ahead: Refrigerate cake for up to 2 days.
2 fat, 1 1/2 starch, 1 other carbohydrate, 1/2 vegetable