If you like raisins in your carrot cake, add in a handful.
If you don't like walnuts, swap them for different nuts or leave them out altogether.
When you add the dry ingredients, be sure to combine it all, but don't over mix.
You can grate the carrots by hand, or use a food processor.
Keep it in an airtight container at room temperature for up to 4 days, or keep it covered in the fridge for up to 7 days. If you've used my vegan cream cheese frosting it will need to be kept in the fridge (for up to 4 days).
You can freeze this cake, well wrapped and un-frosted.
This is an eggless carrot cake.
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used. The information is calculated without the frosting.