Healthy Carrot Cake Recipe with no Eggs

Carrot cake is a classic dessert that is perfect for any occasion. This recipe includes shredded almonds, coconut, apple, and flaxseeds to make it a healthy and delicious treat. The pecans on top add a delightful crunch and texture.

Here’s what you need:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup shredded carrots
• 1/2 cup shredded apple
• 1/2 cup chopped pecans
• 1/4 cup flaxseed meal
• 1/4 cup water
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the topping:

• 1 cup chopped pecans

Here’s how to make it:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray or butter.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Add the shredded coconut, shredded carrots, shredded apple, and chopped pecans to the dry ingredients. Mix until everything is evenly distributed.
4. In a separate small bowl, mix together the flaxseed meal and water until well combined. Let the mixture sit for a few minutes until it thickens.
5. In another mixing bowl, whisk together the brown sugar, vegetable oil, and vanilla extract. Add the flaxseed mixture to the wet ingredients and mix until well combined.
6. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
7. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
8. Sprinkle the chopped pecans on top of the batter.
9. Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan before slicing and serving.

Enjoy your delicious and healthy carrot cake with shredded almonds, coconut, apple, and pecans on top!