Decadent Vegan Carrot Cake

1/4 cup applesauce
1 teaspoon vanilla
2 teaspoon flaxseed
1/4 cup coconut oil
1/4 cup grapeseed oil
1 teaspoon salt
1 1/2 teaspoon baking powder
3 teaspoon cinnamon
1/2 cup sugar
1 1/4 cup flour
1/4 cup soy yoghurt or soy milk
1 cup grated carrots

Preheat oven to 325°.

Grease and lightly flour a 9-inch square baking pan.

In a large bowl or using a mixer, combine all ingredients together except grated carrots until well mixed. Add the carrots last, gently folding them in to combine well.

Spread your carrot cake batter evenly in your prepared baking pan.

Bake in the preheated oven for 45 minutes.

Enjoy the cake as is, or top it off with some whipped coconut cream* or other vegan cream cheese.
* Refrigerate a can of coconut milk overnight. Scoop coconut cream solids into a cold mixing bowl. Beat coconut cream using an electric mixer with chilled beaters until creamy and frothy (add in sugar and vanilla as desired).