Prepare flax egg by mixing 2 tbsp flaxseed and 6 tbsp water. Let it sit for 5 minutes.
Sift and combine all dry ingredients.
Combine all wet ingredients and mix.
Slowly pour dry mixture with wet mixture. Mix until everything are combined.
If you have two baking trays divide the batter equally and bake for about 30 minutes or simply pour all in one tray and bake.
Remove from the oven and insert a toothpick in the middle to know when its done and it should come out clean.
Let it cool for 10-20 minutes and prepare buttercream frosting.
Combine all ingredients but make sure to sift powdered sugar first.
Mix using an electric mixer until desired consistency is achieved.
Spread evenly the frosting and sprinkle with crushed walnuts.
Serve and enjoy.
This vegan carrot cake recipe is good for up to 15 servings but if you like a smaller serving just divide the ingredients into 2 for a smaller size serving.
I chilled the buttercream frosting before spreading it in the carrot cake and it is optional.
I haven’t tried a gluten-free version of this recipe.
No need to melt the butter for the frosting.
Each serving of this vegan carrot cake has approx. 380 calories including the frosting, the perfect excuse to run and eat this. Total Fat 15.1g | Saturated Fat 1.8g | Cholesterol 0mg | Sodium 271mg | Total Carbohydrate 56.6g | Dietary Fiber 1.5g | Total Sugars 28.8g | Protein 3.6g | Vitamin D 0mcg | Calcium 43mg | Iron 2mg | Potassium 190mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.