Total Time
1hr 23mins
Prep 30 mins
Cook 53 mins

This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.

Ingredients Nutrition

Directions

  1. Grease and flour a 10" X 9" or square cake pan.
  2. Stir together dry ingredients.
  3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
  4. Beat about 2-3 minutes , until well mixed.
  5. Stir in the nuts, if used.
  6. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
  7. Cool on a wire rack.
  8. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
Most Helpful

5 5

I loved this recipe! I substituted the applesauce for crushed pineapple and I added extra cinnamon. I also added a little nutmeg and cloves. Everyone raved about it, they couldn't believe it was vegan. Thank you!

5 5

Best carrot cake ever. I don't normally like to use Ener-G but it was definitely worth it in this. I can't get tofutti cream cheese where I live so I used the buttercream frosting recipe from Vegan Cupcakes Take Over the World and it complemented the cake very well.

5 5

Really REALLY good! I used 1/2 cup brown sugar and cut the regular sugar down to 1/4 cup. The only change I will make next time is in the frosting. 1 1/2 cups sugar was too sweet but that is just personal preference.