My friend gave me a carrot cake recipe once, but it was FAR from vegan, and used white flour. I adapted his recipe by using oil instead of butter, spelt flour instead of white flour, applesauce for eggs, and this cake was born! I love the additions of pineapple, coconut, and pecans for added texture. I made this last Easter and it was a hit! I’ve also made them as cupcakes with awesome results!