Vegan Carrot Cake

Carol Bullock's Note:

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.

• Total Time: 1 hrs 23 mins
• Prep Time: 30 mins
• Cook Time: 53 mins

Ingredients:

Servings: 12

• ¾ cup sugar
• ½ cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups finely-shredded carrots
• ¾ cup vegetable oil
• ¾ cup applesauce
• 2 teaspoons vanilla
• 4 egg substitute (Ener-G)
• ½ cup chopped nuts (optional)

Cream Cheese Frosting

• 3 ounces Better Than Cream Cheese cream cheese substitute
• ¼ cup margarine
• 1 teaspoon vanilla
• 1 ½ cups powdered sugar

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.

Reviews

[Vegan Nora]

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.

[soulmatesforever]

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.

[Chef #518763]

AMAZING cake! i make this all the time. those who are fearful when they hear the word "vegan" have never been able to tell the difference!