Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Margaret M. Saad
msaad@moose.uvm.eduWhole Wheat Carrot-Pineapple CakeIngredients (use vegan versions): 1 1/2 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (or more to taste - I like LOTS)
1/2 teaspoon salt (optional)
2/3 cup applesauce
2 egg substitute - Ener-G Egg Replacer
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 teaspoon vanilla (I was out and didn't miss it)
Directions:In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix vanilla, powdered vegan sugar and frost with that.
*insert toothpick into center of cake. If it comes out clean, the cake is done.
i would like to try this recipe, but here in south africa, we don't have egg substitute. what can i use instead? an egg-substitute substitute??
Archived comment by: starry-eve
Starry-Eve, You can use bananas as an egg substitute. I believe that one banana equals one egg.
Archived comment by: kristin
Thank you, Kristin, for your banana for egg-substitute idea. I'm a new vegetarian (3 weeks) who is trying to go vegan, but finding it difficult where I live. I'm living on a Native reserve surrounded by farming and fishing communities, and the only place I can find an egg substitute (and alot of other things that alot of urban vegans take for granted) is at a natural foods store in a small city an hours drive away... and they often don't have it in stock. But I'm determined to find a way to be completely vegan without having to compromize my health or suffer from boredom because I can't find all these wonderful substitutes I keep reading about on the Net. Oh yeah, by the way, your cake recipe turned out scrumptious! My husband loves it & so do the neighbours who dropped by. Now I'm looking for a substitute for the cream cheese icing that's usually on a carrot cake. Peace and Love, Lauren.
Archived comment by: lauren Archived comment by: lee
While homemade frosting would certainly be tastier and more natural, some commercial cream cheese frostings are actually vegan. Pillsbury is one.
Archived comment by: robin
This cake is as yummy as any other vegan carrot cake that I have made, including the versions with oil or tofu. It is extremely easy to make; I whipped it up in about 5 minutes by buying grated carrots. I also added cream cheeze frosting, made with soy cream cheeze, vegan margarine, and powdered vegan sugar.
Archived comment by: tara
This cake has worked for me many times. It always comes out moist and very authentic-tasting. Even my non-vegan friends love it! I have adapted it a little to decrease the amount of vegan sugar, but I haven't missed it!
Archived comment by: dawn
well now i am just dying to give this recipe a go.... lauren from the first nations reserve...persevere...it is worth it! i am also first nations and i get tonnes of ribbing from my relatives about being vegetarian. there joke: Vegetarian , Native word for lousy hunter
Archived comment by: deanna
hi everyone--for those of you who have trouble finding vegan substitutes for items, try the following websites (both have vegan eggs and more): -www.dixiediner.com (this is one of my favourite vegan sources!!!) -www.veganstore.com hope this helps!!! melody
Archived comment by: melody
This cake is really yummy. The pineapple doesn't add much flavor, but makes the cake very moist. My non-vegan friend thought it was amazing.
Archived comment by: flamekat
Oh yeah, I used a little extra cinnamon and cinnamon applesauce. So good!
Archived comment by: flamekat
WONDERFUL! Sooo moist and good, EVERYONE loved it - even with no frosting! Definite keeper!
Archived comment by: xsadstarsx
Starry-Eve, here some substitute for eggs Ener-G Egg Replacer - follow directions on box. 2 Tbsp corn starch = 1 egg 2 Tbsp arrowroot flour = 1 egg 2 Tbsp potato starch = 1 egg 1 heaping Tbsp soy powder + 2 Tbsp water = 1 egg 1 Tbsp soy milk powder + 1 Tbsp cornstarch + 2 Tbsps water = 1 egg. 1 Tbsp flax seeds + 1 cup water = 1 egg. Blend seeds and water for 1 to 2 minutes until desired consistency. 1 banana = 1 egg in cakes ONE (1) egg equals any one of the following: 2 Tbs. flour ½ tsp. oil ½ tsp. baking powder 2 Tbs. liquid 2 Tbs. water 1 Tbs. oil ½ tsp. baking powder 1 Tbs. flaxseed* (ground in coffee mill) 3 Tbs. warm water 1 Tbs. gelatin or fruit pectin 3 Tbs. warm water
Archived comment by: souvou
This cake was awesome! I shared it with my co-workers and was told by one that it was the best carrot cake they ever had. I tried it was Toffutti Better than Cream Cheese and that was good. Also made a powdered sugar / Silk French Vanilla soy creamer that was really good. I plan on making this again for Easter to share with my family. might try adding walnuts or pecans this time. Once again, GREAT recipe. I was surprised how moist it was for using whole wheat flower!
Archived comment by: jacobJuliansMom
what are the ingredients in pillsburry cream cheese frosting if it is vegan?
Archived comment by: annabellepunk
Hi everyone! I tried this yesterday and it came out slightly wet. Anyone has any idea why? I used one banana and 1 Tbs of flaxseeds+ 3 Tbs of water for the 2 egg substitutes. Other than that, it tastes really good!! Good stuff. I'm definitely going to try this again.
Archived comment by: sweet_intoxication
I had the same problem as sweet_intoxication- my cake turned out a bit too gummy and moist. It was OK, but not as cakey as I would have liked. I also used flax seed as the egg replacer and I'm wondering if that had anything to do with it? I might try this again with En-Er-G egg replacer and see....
Archived comment by: veganosaurus
I made this for my moms birthday, adding about 1/3 c. non-dairy chocolate chips. I had to bake it a lot longer but hey, that could just be my weird oven. Frosted with tofu whipped cream, yummmm... everyone loved it!
Archived comment by: amber13
Oh my gosh, this was good! I made a lot of changes, though, subbing applesauce for the oil (and increasing to 1 cup), finely chopped apple for the pineapple, apple chunks, and half a banana for the egg replacer. We had it for the break the fast (Yom Kippur). Sooooooo gooooood... (better than my dads chocolate cake--which was also vegan but full fat.)
Archived comment by: veggiesrcool
This was a very good cake! I too used more applesauce (1c.), a whole banana for the egg replacer, and 1 chopped apple instead of pineapple. I thought it looked dry so I added a spash or 2 of apple juice. The only thing I didn't like about it was it was too sweet. Maybe I could reduce the amount of sugar next time.
Archived comment by: peiveg
