It’s decadent. It’s ridiculously delicious. And it’s an open invitation to treat yourself! Inspired by benourished.me
Ingredients
Nutrition FactsServings 8
- Amount Per Serving
- Calories 867
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 351mg117%
- Sodium 892mg38%
- Potassium 465mg14%
- Total Carbohydrate 117g39%
- Dietary Fiber 3g12%
- Sugars 87g
- Protein 13g26%
- Vitamin A 335%
- Riboflavin 41%
- Folate 34%
- Vitamin B12 86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Wash, peel, and chop the carrots into 2-3 inch wedges. Grate them in a blender until finely chopped, being careful of any big chunks that may get caught in the blade. (This step can be done ahead of time.)
Preheat oven to 325 degrees. Grease and flour 2 9-inch round cake pans
Prepare the flax eggs in a large mixing bowl and let sit. Add the sugar and oil; stir well to combine.
Add ½ of the remaining dry ingredients; stir well.
Add the carrots, then the rest of the dry ingredients until well mixed.
Divide the batter evenly between the two pans and bake until golden brown. The cake will bounce back slightly when it’s done. Let cool completely.
While the cake is baking, prepare the frosting. Bring the vegan butter and cream cheese to room temperature or until just warm enough to blend easily. Cream them together, adding the pecans and vanilla. Add the sugar in small batches (to avoid a mess!), and stir very well until combined and smooth. Refrigerate the frosting until the cake is cool.
Frost the cake with a generous layer between the two cakes. Place the pecan halves around the edge of the cake if desired.
Keep the cake refrigerated until ready to serve.
Enjoy!
Ingredients
Directions
Wash, peel, and chop the carrots into 2-3 inch wedges. Grate them in a blender until finely chopped, being careful of any big chunks that may get caught in the blade. (This step can be done ahead of time.)
Preheat oven to 325 degrees. Grease and flour 2 9-inch round cake pans
Prepare the flax eggs in a large mixing bowl and let sit. Add the sugar and oil; stir well to combine.
Add ½ of the remaining dry ingredients; stir well.
Add the carrots, then the rest of the dry ingredients until well mixed.
Divide the batter evenly between the two pans and bake until golden brown. The cake will bounce back slightly when it’s done. Let cool completely.
While the cake is baking, prepare the frosting. Bring the vegan butter and cream cheese to room temperature or until just warm enough to blend easily. Cream them together, adding the pecans and vanilla. Add the sugar in small batches (to avoid a mess!), and stir very well until combined and smooth. Refrigerate the frosting until the cake is cool.
Frost the cake with a generous layer between the two cakes. Place the pecan halves around the edge of the cake if desired.
Keep the cake refrigerated until ready to serve.
Enjoy!
