Eosinophilic Esophagitis Friendly Vegan Spiced Carrot Cake
Total time2 hr 5 min
Prep time25 min
Cook time40 min
4.7(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!