1Flax "Egg"1 Tbl Ground Flax Seed + 3 Tbl Water, refrigerated for at least 15 minutes OR 2 Tbl Applesauce
3/4CFINELY Grated Carrots
1/2CShredded Zucchini
1/3Cplus 1 Tbl packed Vegan Brown Sugar
1/4COilsuch as vegetable or canola
2Tbl Agave
1/2tspVanilla
FOR THE CITRUS CREAM CHEESE FROSTING:
4oz.Vegan Cream Cheese
1/2CVegan PowderedConfectioner's Sugar
1/2tspLemon or Orange Zest
Instructions
Place 4 oz. of vegan Cream Cheese in a bowl to soften while we prepare the cake.
Preheat the oven to 350 degrees.
In a measuring cup, add 1 Tbl of ground flax seed and 3 Tbl of water. Mix to combine and refrigerate for at least 15 minutes, preferably 30.
Line an 8" pan with parchment allowing for some overhang which will aid in removal after baking.
Using a box grater, FINELY grate the carrot.
Using the other side, shred the zucchini. Using paper towel, squeeze out as much excess moisture as you can from the zucchini.
In a large bowl, combine the grated carrots and zucchini along with the rest of the ingredients. Don't forget the flax mixture you have chilling in the refrigerator.
Spread evenly into the prepared pan and bake for 20-25 minutes or until golden on the edges and a toothpick inserted comes clean.
I would recommend cutting the cake into squares prior to frosting as it can be challenging to cut with the softened cream cheese.
This is a moist cake and you'll want to refrigerate after frosting to set as the cream cheese had been softened.
Top with a small dollop of the cream cheese frosting before serving and some fresh lemon zest.