Low Fat Vegan Carrot Cake

• 2 1/4 cups all-purpose flour
• 2 tablespoons ground flax seeds
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 cup unsweetened applesauce
• 2 cups finely grated carrots
• raisins (optional)

1. Preheat oven to 350u0b0F.
2. In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
3. In a large bowl, mix sugar and pumpkin until creamy.
4. Add vanilla, then add applesauce and carrots.
5. Mix wet and dry ingredients together and add raisins if using.
6. Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
7. Bake for 40 - 45 minutes or until toothpick comes out clean.
8. Cool adequately if frosting or adding topping**.
9. *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
10. ** For a nice low-fat topping I put crushed pineapple on top.

flour, ground flax seeds, baking soda, cinnamon, baking powder, salt, light brown sugar, white sugar, pumpkin puree, vanilla, unsweetened applesauce, carrots, raisins

Taken from www.food.com/recipe/low-fat-vegan-carrot-cake-303931 (may not work)