Vegan Carrot Cake

"Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar."
photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
Ready In:
1hr 30mins




  • Grease and flour a 13" X 9" pan.
  • Stir together dry ingredients.
  • Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
  • Beat about 2 to 3 minutes until well mixed.
  • Stir in the nuts.
  • Bake at 325 degrees for about 50 to 60 minutes.
  • Cool on a wire rack.
  • Frost and enjoy.

Questions & Replies

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  1. Excellent recipe! I can't find soft tofu in Buenos Aires so I subbed with orange juice and half the dry ingredients. Thank you!
  2. We did not like it, sorry. I love tofu, but I don't think it worked here. 1 1/2 cups of oil was waaay too much.
  3. I loved this recipe! I didn't have enough carrots so I only used one. Also I used about 1/2-3/4 cup of brown sugar, 3/4 cup of oil and added 3/4 cup of apple sauce. I used one cup white flour and one cup whole grain flour. AND IT WAS AMAZING! Everyone in my family enjoyed it! THANKYOU!
  4. EXCELLENT!!! Thank you for submitting this recipe. It is moist, fluffy and not too sweet. My mom was having company and asked me to make it. Her friends asked what kind of cake. I told them "vegan carrot cake". They didn't know what vegan was, so I had to tell them and they LOVED the cake. They said it was alot better than store bought!
  5. Extremely yummy cake! It's very moist which is how I love my cake. We took it to a picnic at the beach and it got rave reviews from everyone. We did not use a frosting and don't feel it needed one. It is extremely crumbly and I couldn't get it to stand up right for a picture on a plate. :) Still the crumbles didn't bother anybody. Great recipe and we'll be making it again. Thanks!



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