Carrot Cake

  • recipe image cover





Myrtle is our M&M lady who always lures us with her delicious mouth watering deserts. This is one of them.


  1. Preheat oven to 350°F.
  2. Line a 9×12 inch pan with parchment paper.
  3. In a small bowl mix together flax meal and water, let stand for 1-2 minutes.
  4. In a mixing bowl combine brown sugar, applesauce, milk, vanilla, shredded carrots and flax mixture.
  5. In another mixing bowl combine flour, salt, baking powder, baking soda and pumpkin pie spice. Add the wet mixture along with raisins and walnuts. Gently mix until all ingredients are wet. Do not over mix.
  6. Pour into a pan and level. Bake 20-25 minutes or until a toothpick comes out clean.
  7. Cool the pan for about 15 minutes and then turn the cake out of the pan. Cool completely before frosting.

Creamy frosting:

  1. Blend all the ingredients until smooth.
  2. Refrigerate 1-2 hours to thicken


2 cups of whole wheat pastry flour
2 teaspoons of baking powder
2 teaspoons of pumpkin pie spice
1/2 teaspoon of baking soda
2 cups of shredded carrot
3 tablespoons of flax meal
9 tablespoons of hot water
1/2 cup of unsweetened applesauce (GOH recipe)
1/2 cup of brown sugar
1 cup of almond/soy milk
1 teaspoon of vanilla
1/2 teaspoon of sea salt
1/2 cup of raisins
1/2 cup of finely chopped walnuts
Creamy Frosting:
7 ounces of firm tofu
1/2 cup of raw cashews
1/4 cup of maple syrup
1/4 cup of water
1/2 teaspoon of vanilla
1/8 teaspoon of salt