Here's a simple carrot cake recipe made vegan that is moist, and slightly sweet! Cream cheese icing is a necessity, so I whipped up a scrumptious vegan version you'll fall in love with.
In a large bowl, combine the dry ingredients for the cake including spelt flour, coconut flour, baking powder, baking soda, cinnamon, ginger, all-spice, and sea salt.
In another bowl, beat together the coconut oil, brown sugar, and vanilla extract until fluffy. Then add the soy milk and apple cider vinegar mixture and the flax "egg" mixture once thickened. Beat together until well combined. Then add the wet ingredients to the dry ingredients.
Divide the batter between 2 cake pans. Press the batter into the cake pan evenly so it reaches all sides. Bake in a preheated oven at 350°F for 15 to 18 minutes.
You can make the cakes ahead, wrap them in plastic, and leave them at room temperature until you want to assemble the whole cake. Make the icing right before you want to ice and assemble the cake.
Using a hand mixer, beat the coconut oil, lemon juice, apple cider vinegar, vanilla extract and 1 cup of powdered sugar to start. Once it's mostly combined, add in another cup of powdered sugar and beat together. Add in soy milk and beat until smooth and fluffy. Then ice the cake!
This is enough icing to do a middle and top layer on the cake, not the sides! I wanted to keep my cake rustic looking by exposing the sides of it.
If you are allergic or don't like pineapple, just replace with the same amount of apple sauce!