This recipe is the best Vegan Carrot Cake recipe I've ever tasted. Its delicious and unique in that you pre-cook a few of the ingredients which I think accounts for the moistness of this cake. I've changed a few things to suit my own tastes. This cake is quite deep and very heavy. I like to frost it with a Vegan Cream Cheese Icing. The original recipe was found on recipe.com
This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)
Thanks to 1Steve for refering me to this as per my request for a diabetic-safe carrot cake to make my Baci (grandmother in Polish) for her birthday. She enjoyed it, but did note that she tasted allspice (she's not a fan). I didn't taste the cake, so I can't vouch for it. I did adapt this recipe to make it healthier and more diabetic friendly. Because of the lacking sugars, I suggest checking on the cake before 40 minutes are up. I frosted with my Mock cream Cheese Frosting. Here's a link to the original: http://www.seniormag.com/cookbook/deserts/carrotcake.htm
I found this recipe in a newspaper a number of years ago, and I have been making it ever since. The apples go so well with the crumb and cream cheese layers. When fall comes around, this dessert is a real hit! Hint: Many reviewers have suggested doubling the amount of cream cheese!
I got this from Linda, my friend of 40 years! She has given the recipe to many people and once you try it, you'll know why. I've made it with a combo of white and whole wheat flour. I've also used applesauce in place of the oil - it still tastes great!