Carrot Cake

Recipe by Making Stuff

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!

Top Review by Elie de Combys

I really loved the fact that this cake was so packed with carrots, intead of having a few bits bloating around in the batter like a lot of the recipes out there. The reason why I put 4 stars instead of 5 is because I thought there was too much sugar and the baking time was a bit off. I reduced the sugar a lot, so I slightly reduced the oil too to compensate. I also reduced the baking soda, just because I know that recipes often have too much of it for my liking. I also used whole multi-grain flour and dates in place of the raisins, because that's what I had. I cooked it in a 9"X13" pan and it was still undercooked after 40 minutes so I cooked it 13 minutes more. 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 flavours really benefit from the waiting. It is now stored in an airtight container in the fridge. From what I know about this kind of cake, I expect that the leftovers will become tastier and tastier!

Ingredients Nutrition


  1. Blend oil and sugar, add water and beat.
  2. Sift the flour with remaining ingredients and add to sugar mixture.
  3. Add carrots and raisins and mix well.
  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).

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