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    You are in: Home / Recipes / Carrot Cake Recipe
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    Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Making Stuff's Note:

    From "The Farm Vegetarian Cookbook," which I found for $1 at a used book store! Modified slightly. You can also use one cup of white sugar and one cup of brown sugar, or two cups of brown sugar. You can omit the raisins, and/or add one cup chopped nuts. I made these into cupcakes last night, and iced them with Duncan Heines Homestyle Classic Vanilla icing, and everybody (vegans and non-vegans alike) loved them!

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    Units: US | Metric


    1. 1
      Blend oil and sugar, add water and beat.
    2. 2
      Sift the flour with remaining ingredients and add to sugar mixture.
    3. 3
      Add carrots and raisins and mix well.
    4. 4
      Bake in three oiled and floured layer pans or one 9 x 13 cake pan or muffin tins or loaf pans at 350 for 35-40 minutes (watch until the start to brown around the edges, and a toothpick inserted into the center comes out clean).

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 30, 2009


      I would've put 5 stars if this recipe wasn't so full of white sugar and white flour. I modified this recipe by highly reducing sugar, and lightly reducing oil. I also added lots more spices and reduced baking soda (even though, I still find that there is a perceptible baking soda taste, which I don't like, but my fiance doesn't notice it). I substituted dates for the raisins and added 3/4 cups unsweetened shredded coconut. I also changed the white flour for whole wheat, oat, rye and buckwheat. I cooked it in a 9"X13" pan and it was still undercooked after 40 minutes so I had to cook it 13 minutes more. (I posted my own version of the recipe.) I thought that it wasn't so good right out of the oven, but after spending the night unmolded on a rack on the counter... yum!!! The texture and the flavors really developed into something marvelous. That day was yesterday, I've yet to try it 2 days after baking. It is now stored in an airtight container in the fridge. From what I know about this kind of cake, I expect that it will be even more tasty than yesterday!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 252.5
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 246.2 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 1.3 g
    Sugars 21.8 g
    Protein 2.7 g

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