Recipe – Vegan Carrot Cake with Coconut Cream

I altered this from the original recipe from Vegan with a Vengeance
It is a walnut & pecan nut, pineapple, ginger flavoured carrot cake with delicious coconut cream with a hint of vanilla.

Dry Ingredients
2 1/3 C plain flour
1 Tbsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg

Wet Ingredients
1 C pineapple juice
1/2 C canola oil
3/4 v sugar
1/2 C pure maple syrup
2 tsp vanilla extract
1/2 C Walnuts, roughly chopped
1/2 C Pecan, roughly chopped
1/4 C crystallized ginger, chopped
1 C unsweetened shredded coconut
2 C carrots, grated
Coconut Cream Recipe
Preheat oven to 180C/350F. Lightly grease a round cake pan with removal bottom approx. 33 cm in diameter and 5 cm high.
Dry ingredients – In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.
Wet ingredients – In a large mixing bowl, mix the pineapple juice, oil, sugar, maple syrup, and vanilla.
Add the dry ingredients to the wet and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
Spreadin the rectangular pan, and bake for 40-45 minutes. Let it cool. Once it is cool, remove from the pan and put coconut cream on top
Sprinkle some pecan nuts on top of the coconut cream

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