Vegan Carrot Cake

Cake Ingredients
31⁄4 cups whole wheat flour
1/4 cup flax seed meal
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
2 tsp. allspice
1⁄2 cup dark brown sugar
1⁄2 cup agave nectar
1 cup chopped walnuts (optional)
3 cups shredded carrots
2 cups shredded coconut
11⁄2 cup vegetable oil
1 20-oz. can crushed pineapple in juice
2⁄3 cup water
2 tsp. vanilla extract
1 cup dried apricots (diced)

Frosting Ingredients
1 cup vegan margarine, softened
2 1-lb. boxes powdered sugar
1 tsp. vanilla extract
2 to 3 Tbsp. unsweetened soy milk

Cake Directions
Preheat oven to 350° F. Grease 3 (9-inch) round cake pans with vegetable oil and dust with flour. Sift all dry ingredients into a large mixing bowl. Add remaining ingredients, thoroughly mixing until the mixture is uniform. If the batter is too thick, add one to three Tbsp. of water. Divide batter evenly into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the layer centers comes out clean. Remove from oven and cool completely before icing. Once cool, frost between layers, and top and side with Vegan Buttercream Frosting. Cinnamon and chopped walnuts may be added for decoration.

Frosting Directions
Gradually cream margarine and sugar together in a large mixing bowl. Blend in the vanilla extract and soymilk to create a lightly spreadable, but firm consistency.

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