Carrot Cake (V)

This carrot cake recipe uses ground flax seeds instead of eggs. By combining ground flax seeds with hot water, you'll get a mixture with an egg resembling texture and a nice nutty flavor. A rule of thumb is a tablespoon ground flax seed per egg.

Use a 9 inch form with removable bottom. If you like a double layer cake, make two 9" forms and add a layer of frosting between (frosting recipe after the cake recipe).

1/2 cup chopped walnuts
1/2 cup raisins
2 cups grated carrots
1/2 cup vegetable oil
1/4 cup apple sauce
4 tbsp ground flax seeds mixed with 4 tbsp warm water
1 tsp vanilla extract
1 1/4 cups sugar
2 cups flour
1 tsp cinnamon
1 tsp salt
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cardamom
1 tsp baking soda
1 tsp baking powder

1. Mix flax seeds with warm water and stir - you'll get a jelly resembling mass
2. Add remaining wet ingredients (vegetable oil, apple sauce, vanilla extract and grated carrots).
3. In another bowl, mix dry ingredients (sugar, flour, salt, spices, baking soda and baking powder).
4. Combine dry and wet ingredients, add raisins and walnuts.

Pour in a greased 9 " form and bake for about 35 - 40 minutes in 325 F or until a tooth pick comes out clean and cake separates from form.

Let cool.

Frosting
8 oz box of vegan cream cheese
1/2 tsp vanilla extract
1 1/4 cup confectioner's sugar
Cream ingredients together and cover cake. Enjoy!

Due to the comparatively low amount of sugar in this frosting it is not as light and fluffy as frostings with more fat and sugar, which I find too sweet.