Makes 1 9×13 sheet cake or 9-inch round cake

Photo By VK Rees

It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early" This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isn?t too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but it?s pretty awesome as sheet cake, too. Just pick your poison!

This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook.

Ingredients

For the Cake:
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg 1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cups unsweetened vegan milk
1/2 cup olive oil
1/2 cup unsweetened applesauce
2 tablespoons ground flax seeds
2 teaspoons pure vanilla extract
3 cups shredded carrots 
1 cup coarsely chopped walnuts
1 cup raisins

For the Crumb Topping:
3 cups powdered sugar
1/2 cup refined coconut oil
2 tablespoons lemon juice
2 tablespoons unsweetened vegan milk
1/2 teaspoon pure vanilla extract
pinch salt
3 tablespoons refined coconut oil, melted

For garnish: 3 tablespoons shredded coconut or additional chopped walnuts

Directions

Preheat oven to 350 F. Lightly grease a 9×13 inc...