Vegan Carrot Cake with Coconut Cream Frosting
Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.
To make ahead: Refrigerate cake for up to 2 days.
2 fat, 1 1/2 starch, 1 other carbohydrate, 1/2 vegetable