Vegan Carrot Cake

"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."
 
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photo by hmcmurray25 photo by hmcmurray25
photo by hmcmurray25
Ready In:
1hr 23mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • Grease and flour a 10" X 9" or square cake pan.
  • Stir together dry ingredients.
  • Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
  • Beat about 2-3 minutes , until well mixed.
  • Stir in the nuts, if used.
  • Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
  • Cool on a wire rack.
  • Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

Questions & Replies

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Reviews

  1. 548850
    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!
     
  2. 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.
     
  3. 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.
     
  4. katiepaul
    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!
     
  5. Larbage
    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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Tweaks

  1. abkeyser
    I used the recipe, but I altered a few things. Instead of egg substitute which my store did not have, I used 2 tbs of soy flour and 1 tbs cornstarch mixed with about 3 tbs of hot water (maybe a little more, depending on consistency (you don't want it pasty, but not too runny either). I also eyeballed how much powdered sugar I used in the frosting based on how thick I wanted it. I probably used around a cup or a little more. I refrigerated the frosting over night and let the cupcakes cool overnight also and then frosted them this morning. I added raisins instead of nuts and a little pumpkin pie spice in addition to the cinnamon. Ps...food processors make shredding the carrots AWESOME. Since I did cupcakes instead of cake, I baked on 325 for about 30 minutes. So moist and yummy! Not missing the dairy one bit!
     
  2. ally120
    I felt the taste was a little plain but the texture was spot on. I think next time i might add more cinnamon or sugar. I made them into cupcakes instead of a cake. I kept the temp at 325, and baked for 21 minutes.
     
  3. 548850
    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!
     
  4. Larbage
    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!)
     
  5. mindyminer22
    i just made this today and i loved it. it tastes so much like non vegan carrot cake. i made the recipe in 1/2 and then made cupcakes instead of cake. yum yum! mindy
     

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