This old school styled vegan carrot cake is filling and delicious. It is easy to make. And you may substitute any of the complementary ingredients.
How I make my vegan carrot cake
- One teaspoon baking powder
- ½ teaspoon salt
- One teaspoon nutmeg
- One teaspoon cinnamon
- One cup brown sugar, (firmly pack)
- Two overripe banana
- One cup shredded carrot
- ¼ cup applesauce
- 1/4 cup extra virgin sesame oil
- One teaspoon vanilla extract
- ¼ cup pecans
- ¼ cup molasses
In a medium bowl, mash bananas and add carrot, vanilla extract, sesame oil, molasses, and applesauce. Mix well.
In a separate bowl, sift flour, baking powder, and baking soda. Add nutmeg and sugar. Mix well.
Combine dry ingredients with the wet ingredients. Add pecans and mix well.
Pour batter into a prepared 9-inch pan. And bake for 50-55 minutes at 350 degrees Fahrenheit. Or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely. Then apply the icing of your choice.