Vegan Pumpkin Carrot Cake

Enjoy this vegan pumpkin carrot cake that is moist and full of flavor. It has the sweetness of pumpkin and carrots mixed with warm spices. This cake is easy to make and even easier to enjoy. Its great for any event.

Ingredients:

• 1 cup pumpkin puree
• 1 cup grated carrots
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup plant-based milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins optional

Instructions:

Preheat the oven to 350F 175C

Grease and flour a cake pan

In a large bowl, mix together the pumpkin puree, grated carrots, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Fold in the chopped walnuts and raisins if using

Pour the batter into the prepared cake pan and spread it out evenly

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Once cooled, slice and serve

Enjoy