Vegan Applesauce Carrot Cake

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease a 9-inch spring form pan with spray oil.
  3. In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
  4. Remove and put in a large bowl.
  5. Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
  6. In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
  7. Don't over mix this.
  8. Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
  9. Once this is done cool on a metal rack and turn onto a plate.

Reviews

(1)
Most Helpful

This carrot cake was quite tasty. Because we are not vegans or vegetarians, we used eggs. Also used regular white flour and olive oil, and baked it in a Bundt cake pan, because it looked so good in the picture. Like you said, the cake was heavy but everyone liked it. Thanks Chef Joey Z.

strangemk ; ) October 01, 2008

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