This sweet dessert is made in one bowl and doesn't even require an electric mixer!

CARROT CAKE INGREDIENTS – Canola oil  – Crushed pineapple – Non-dairy milk – Ground flaxseed – Vanilla extract – All-purpose flour – Sugar – Brown sugar – Baking soda – Cinnamon – Spices – Salt – Shredded carrots  – Chopped walnuts

VEGAN CREAM CHEESE FROSTING INGREDIENTS – Vegan cream cheese – Vegan butter  – Vanilla extract – Salt – Powdered sugar

STORAGE Seal up any leftover vegan carrot cake in an airtight container or bag, and it will keep at room temperature for about a day, in the fridge for about 3 days, or in the freezer for about 3 months.

FREQUENTLY ASKED QUESTIONS Can this cake be made gluten-free? I haven't tried making a gluten-free version, so I'm not sure! If you'd like to take a crack at it, try using an all-purpose gluten-free flour blend in place of wheat flour.

Are there any alternatives to cream cheese frosting? Yes! This cake would also work well with vegan buttercream. Can I add raisins to this carrot cake? Yup! Feel free to include them or use them in place of the nuts.

Click the link below to see the full recipe!