Low Fat Vegan Carrot Cake

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons ground flax seeds
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 3 tablespoons pumpkin puree or pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 cup unsweetened applesauce
• 2 cups finely grated carrots
• raisins (optional)

Directions

1. 1

   1. Preheat oven to 350°.

2. 2

   2. In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.

3. 3

   3. In a large bowl, mix sugar and pumpkin until creamy

4. 4

   4. Add vanilla, then add applesauce and carrots.

5. 5

   5. Mix wet and dry ingredients together and add raisins if using.

6. 6

   6. Pour batter in a greased* 9X13 pan or two 9 in cake rounds for a layer cake.

7. 7

   7. Bake for 40 - 45 minutes or until toothpick comes out clean.

8. 8

   8. Cool adequately if frosting or adding topping**.

9. 9

   *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.

10. 10

    ** For a nice low-fat topping I put crushed pineapple on top.