Vegan Carrot Cake with Coconut Cream Frosting

Ingredients

• For the carrot cake:
• 1 1/2 tablespoons flaxseed meal
• 1/4 cup warm water
• 2 1/4 cups all-purpose flour or gluten-free all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup almond milk, rice milk, or soy milk
• 1 teaspoon apple cider vinegar
• 2/3 cup canola oil or melted coconut oil
• 1/2 cup cane sugar
• 1/4 cup firmly packed brown sugar
• 2 cups grated carrots
• 1/3 cup raisins, tossed in a bit of flour to prevent clumping
• 1/2 cup chopped walnuts
• For the coconut cream frosting:
• 3 cans full-fat coconut milk, chilled overnight in the refrigerator
• 2/3 to 3/4 cups confectioners' sugar, to taste
• 1 teaspoon vanilla extract

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