Vegan Carrot Cake with Coconut Cream Frosting

Ingredients

• 2 tablespoons flaxmeal
• 5 tablespoons water
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups grated carrots
• 1 8-ounce can crushed pineapple, well drained
• 1 cup packed brown sugar
• ½ cup avocado oil or canola oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
• 1 (14 ounce) can unsweetened coconut cream
• 2 tablespoons confectioners' sugar
• ½ teaspoon vanilla extract
• 2 tablespoons Toasted chopped pecans

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