27 Reviews

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!

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548850 February 19, 2010

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.

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Vegan Nora April 27, 2008

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.

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soulmatesforever January 21, 2008

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!

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katiepaul June 16, 2007

I used this recipe for cupcakes yesterday and it turned out great! I substituted apple sauce for a small can of crushed pineapple and sprinkled in some ground cloves and nutmeg. I am skeptical of vegan baked goods but these really won me over (as well as 4 of my non-vegan coworkers!)

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Larbage February 24, 2009

It was really yummy! It is by far the nicest vegan carrot cake I have come across in my 25 years as a vegan. My husband & friends loved it too & wanted the recipe. The only change I made to the recipe was to add 1 tablespoon each of soy flour & water for each egg substitute as we can't get Ener-G here in Cyprus where I live. I left out the nuts & used less powdered sugar in the frosting. It was simply marvellous. Couldn't get enough of it, it disappeared so quickly!!

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aphrolazone October 18, 2008

This carrot cake is amazing! My fiance ate over half of it in one sitting. To fix the runny frosting, I added a little corn starch and refrigerated just the frosting for about an hour or so before putting it on the cake. Worked perfect and came out beautiful!!

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travelveg September 10, 2008

My son said this cake was better than anything he'd ever had at Whole Foods. The only difference between this cake and a non-vegan cake is the frosting--Tofutti Cream Cheese does not make as firm an icing as regular cream cheese. My son asked for a vegan carrot cake for his b'day. I made a layer cake. There was plenty of batter for 2 8" layers. I increased the cream cheese and powdered sugar to 8-oz. and 3-1/2 cups to have enough to fill and frost the cake. The icing was too soft and ran down the sides, but it tasted great.

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937873 August 29, 2008

this is an excellent recipe! everyone who tried it loved it, and couldn't believe it was vegan. i made it exactly as posted, and it was wonderful. i have created a slightly healthier version and posted as Healthy Carrot Cake. thanks so much for posting carol!

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AliBrooklynBaker November 19, 2007

This was delicious...It is definitely my favorite vegan cake that I've made!! Thank you so much!

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vegmommy February 15, 2007
Vegan Carrot Cake