Carrot Cake, the easy way {vegan}
Crandlecakes
Crandlecakes
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Ingredients

  • 4 inch loaf
  • 1 cup (3 ¼ oz./95 g) shredded carrot
  • 1 cup (9 oz./250 g) drained, crushed pineapple
  • 1 cup (2 ¾ oz./75 g) shredded coconut, unsweetened*
  • ½ cup (1 ¾ oz./50 g) chopped pecans
  • ½ cup (125 fl. oz.) light agave nectar
  • 2 flax eggs**
  • ¼ cup coconut oil
  • 2 cups (9 oz./255 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 Tablespoon cinnamon
  • 2 cups (8 ¾ oz./245 g) powdered sugar
  • 1-4 Tablespoons cold water

Instructions

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