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Vegan Carrot Cake + Orange-infused Frosting
ORCHIDS AND SWEET TEA29Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups shredded carrots (About 3-4 Medium carrots!)
- 2 1/4 cups all purpose flour (organic, I used Bob's Red Mill)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1 tsp. sea salt
- 1 cup almond milk (unsweetened, Can also use other favorite non-dairy milk)
- 1/2 cup applesauce (organic)
- 1/2 cup organic coconut oil
- 2 tsp. vanilla extract
- 3/4 cup pure cane sugar
- 1/4 cup pure maple syrup
- 1 cup chopped pecans
- 8 oz. pineapple chunks
- 1 Tbsp. orange zest
- 1 1/2 cups cashews (soaked overnight)
- 8 cups powdered sugar (organic)
- 1 1/2 cups vegan butter (softened at room temp., That's 3 sticks!)
- 1/4 cup vegetable shortening (organic)
- 1 Tbsp. apple cider vinegar
- 1 tsp. lemon juice (a lemon)
- 2 tsp. vanilla extract
- 1 pinch sea salt
- 3 Tbsp. almond milk (unsweetened)
- 1/2 Orange (add more for a bolder Orange flavor!)
- chopped walnuts (optional)
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