🌱Ingredients
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3 Tbsp flax meal
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9 Tbsp (just over ½ cup) hot water
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1 cup coconut sugar
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½ cup unsweetened applesauce
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1 cup nondairy milk
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1 teaspoon vanilla extract
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2 cups finely processed or shredded carrots
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2 cups whole wheat pastry flour
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½ teaspoon sea salt
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2 teaspoon baking powder
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½ teaspoon baking soda
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2 teaspoon Pumpkin Pie Spice
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½ cup finely chopped walnuts
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½ cup raisins
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7 oz extra-firm tofu
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½ cup raw cashews or cashew butter
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¼ cup agave nectar
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¼ cup water
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½ teaspoon vanilla extract
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⅛ teaspoon sea salt
👩🍳Directions
- Preheat oven to 350°F. Line a 9 × 12 inch pan with parchment paper and set aside.
- In a small bowl, mix together the flax meal and water. Let stand for 1–2 minutes.
- In a mixing bowl, combine the coconut sugar, applesauce, milk, vanilla, carrots, and flax meal mixture.
- In another bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice. Add to the applesauce mixture along with the walnuts and raisins. Gently mix until all the ingredients are wet. Do not overmix.
- Pour the cake batter into the prepared pan, smoothing the top with the back of a spoon.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Optional Frosting: Place all frosting ingredients into a Vitamix or other high-powered blender and blend until smooth and creamy.
- Refrigerate for 1–2 hours so the frosting will thicken. Frost cake and serve.
✏️ Tips & Hints
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The frosting can easily be made into a chocolate frosting by adding 1/4 cup or so of unsweetened cocoa powder. How much depends on how dark and rich you want the chocolate flavor.
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If you do not have a high-powered blender, you may want to soak the cashews beforehand or use cashew butter instead of raw cashews
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