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