Pineapple Carrot Cake with Cream Cheese Frosting

I was asked to make a

vegan carrot cake for a 50th

wedding anniversary

reception. This is the end result.

PINEAPPLE CARROT CAKE

1 tsp. lemon juice
½ cup soymilk
1/4 c. flax seed, ground
1/4 c. boiling water
1 c. succanat
½ cup oil
1 tsp. Vanilla
1 8 oz can crushed pineapple (do not drain)
1 1/3 c. grated carrots


1 cup whole wheat flour
1 cup all purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Cinnamon
sprinkle of nutmeg, cloves, & allspice
1/4 tsp. Salt
1 rounded Tablespoon cornstarch
½ c. walnuts

Combine soymilk and lemon juice and allow to rest a few minutes. In a large bowl, stir the water into the ground flax. Beat it with a fork or a whisk for a few minutes until it is thick and smooth. Add succanat, oil, vanilla, pineapple and milk mixture. Whisk together well. Add the grated carrots.

In a sieve or sifter, place flours, baking powder, baking soda, spices, salt and cornstarch.
Sift into the carrot mixture. Add the walnuts. Stir to combine.

Pour into a greased 9 X 13 inch pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.


Cream Cheese Frosting

3/4 c. raw cashews – soak in water for 8 hours
1/4 c. coconut oil
5 dates
1/4 c dried pineapple
1 tsp. Vanilla
lemon zest (optional)
Stevia to taste

Drain the cashews. Place everything in the blender. Add just enough water so that blender will turn. Blend until smooth. Spread over cooled carrot cake.