Vegans and omnivores alike will enjoy this moist carrot cake recipe. Including some applesauce also helps to reduce the amount of oil used, making this a lighter option for lunchboxes (without nuts of course for schools!).
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp vanilla
- ½ cup vegetable oil*
- ½ cup non-sweetened apple sauce*
- 1 ½ cups white sugar
- 4 tbsp flax meal + ¾ cup warm water
- 2 ½ cups grated carrots
- Option: ½ cup chopped walnuts or pecans
- Preheat oven to 350°F (180°C). Use one 9x13 pan or two, 9 inch cake pans. Prepare pan(s); spray with no-stick cooking spray or grease pans and line bottoms with parchment paper.
- In a large bowl, combine flour, baking soda and cinnamon. Then add vanilla, vegetable oil, apple sauce, sugar, and beat until well combined. Blend in carrots and nuts if desired.
- Pour batter equally into prepared pan(s) and bake for 50-60 minutes until done when tested. The top should spring back when touched and an inserted toothpick in the center will come out clean. Remove from oven and let stand for approx. 10 minutes. Then remove from pan and let cool on rack before icing if desired.
Tip: Make this perfect for packed lunches! Just omit the nuts, skip the icing and cut into snack sized pieces!
Option: If you do not have any apple sauce, you can increase the oil to 1 cup instead.