Vegan Carrot Cake

Ingredients:

For the Carrot Cake:

4 flaxseed eggs (4 tablespoons ground flaxseed + 12 tablespoons water)
1/3 cup olive oil
2 teaspoons vanilla extract
1 cup coconut sugar or your preferred vegan sweetener
2 cups almond flour
2 tablespoons coconut flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
Pinch of salt
1/2 cup dairy-free butter, melted (such as vegan butter or coconut oil)
1/2 cup chopped pecans or your choice of nuts
2 cups shredded carrots
For the Cream Cheese Frosting:

8 oz vegan cream cheese, softened
1/2 cup powdered coconut sugar or your preferred vegan powdered sweetener
1/2 cup vegan butter
1 teaspoon vanilla extract
1/3 cup canned coconut cream or vegan heavy cream alternative
Instructions:

For the Vegan Carrot Cake:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line two 6-inch cake pans or one 9-inch cake pan with parchment paper.
In a small bowl, prepare the flaxseed eggs by mixing 4 tablespoons of ground flaxseed with 12 tablespoons of water. Allow it to sit for a few minutes until it becomes gel-like.
In a large mixing bowl, whisk together the flaxseed eggs, olive oil, and vanilla extract.
Add the coconut sugar, almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and a pinch of salt to the wet ingredients. Mix until well combined.
Stir in the melted dairy-free butter (or coconut oil), chopped pecans, and shredded carrots.
Divide the cake batter evenly among the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool completely before frosting.
For the Vegan Cream Cheese Frosting:

In a mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
Add in the powdered coconut sugar and continue to beat until well combined.
Add the vegan butter and vanilla extract, and beat until the mixture is smooth and fluffy.
Gradually add the canned coconut cream or your preferred vegan heavy cream alternative to achieve the desired frosting consistency. You may need to adjust the amount of cream to your liking.
To Assemble:

Once the cakes are completely cool, remove them from the pans.
Place one cake layer on a serving plate and spread a layer of the vegan cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Decorate as desired with additional chopped pecans, shredded carrots, or other vegan cake decorations.
Slice and serve your delicious Vegan Carrot Cake with Cream Cheese Frosting.
This vegan version of the classic carrot cake retains its moist and flavorful qualities while using plant-based ingredients. Enjoy your vegan carrot cake!