Carrot-Apple Dump Cake (vegan & plant-based)

This moist deliciousness is a slightly leveled up version of the popular 3 ingredient cake made with cake mix, pie filling, and flax eggs.

I substitute aquafaba for the flax eggs and add carrots, pineapple, and pecans.

Then I top it with lazy gals plant-based creme fraiche.

Carrot-Apple Dump Cake

1 box spice cake mix (be sure it is vegan; most are)
1 can apple pie filling (lite if available)
1 cup grated carrots (I purchase pre-grated)
3/4 cup aquafaba drained from a can of chickpeas
1/2 cup crushed pineapple, drained (juice used for another purpose)
1/2 cup broken pecans, toasted or not

Creme Fraiche Topping:
fold together equal parts plant-based Greek vanilka yogurt (I like Silk brand) and plant-based whip topping (I like Cocowhip)
Garnish: pecan halves, toasted or not

Preheat oven to 350 degrees. Grease a 9 x 13″ pan. In large bowl, fold together cake mix, pie filling, carrots, pineapple, and broken pecans. Spread evenly into pan. Bake 35 minutes. Cool. Serve topped with Creme Fraiche and garnish with pecan halves.