Coconut Carrot Cake

 

I made this delightfully rich and fairly healthy vegan cake for Valentine's Day. Alone, the cake is not too sweet, but the coconut glaze with crystallized ginger kicks the sugar up a notch. My favorite thing about this cake is the heavenly marriage of flavor created by the cardamom and coconut; and a little cayenne pepper accents the spices even more.

What you will need

2 cups whole wheat pastry flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly ground cardamom

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 cup coconut oil, melted

1 ripe banana, mashed

3 cups carrot, peeled & grated

1/2 cup coconut milk

3 teaspoons Ener-G egg replacer

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