Vegan Carrot Cake

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

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I had to do a wedding cake for a vegan couple and I didn't have all the odd things other recipes called for! This was excellent, they loved it.

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To replace 1 egg and applesauce: I used 1 banana and a peeled pear, cut and microwaved, then mashed together. then to replace the other eggs, i used 2tbs cornstarch + 2 tbs soy powder + 4 tbs hot water and whisked together. i got a recipe for vegan cream cheese online and made it myself. cake turned out great!

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This is the most luscious carrot cake ever! It is so easy to make, esp if you have a food processor to shred the carrots. Bravo Carol!

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Loved the taste of the cake but after baking it for 1 hr and 20 minutes the cake remained pudding like and never became cake. i baked it in an 8x8 square pan and increased the temp to 350. could it have been the pineapple chunks i added? my oven is just fine too. i just baked cupcakes and they baked for 16 minutes and cake out nicely. can someone tell me if this is the way the cake is supposed to be? i brought it to an event and it was somewhat embarrassing to slice raw cake to people. i heard people whispering 'it's not baked enough' :(

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This basic recipe is consistently fabulous and forgiving of substitutions. I agree with the person who made the recipe similar to this that organic carrots make a positive difference. Other subs: Two med organic apples, pulsed = applesauce and 1.5 Cups of Sucanat = total sugars. I have made this recipe many times recently using (freerange) eggs or Ener-G egg substitutes and they are both great (true eggless being best). Also, Tofutti makes a wonderful product, but some of my clients wanted real cream cheese. In that case, I split it half and half and it's a dream. DO TRY this recipe and discover vegan recipes are really delicious and not scary at all. Thanks, Carol. (The pic on my website is of the whole frosted cake and so I didn't submit it>> next batch for sure!)

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This carrot cake was the best one I've ever tasted. And I love carrot cake.

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Excellent cake. Im not a vegan but like the fact that the recipe is low fat. I used 1 cup of egg product (egg beaters) instead of the Ener-G, and stick to rest of the recipe. The cake was very moist and my husband loved it. Thanks Carol for such a wonderful recipe

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Fabulous carrot cake. Made it for a friends birthday. Totally recommend it. I used raisins instead of nuts- and that worked out just as well!

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I made this recipe un-vegan by using real eggs and cream cheese, and left out the nuts for a children's birthday party. It was a hit! Very moist, kept well for days. Next time I'll probably use less sugar in the cake (the icing is very sweet), and maybe adjust the egg/oil/applesauce ratio in favor of the applesauce. Oh, and I doubled the recipe, and it made about 48 cupcakes.

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Didn't have pineapple but added raisins and a bit more applesauce and had the same great results everyone raves about.

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