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Carrots and Nothing Else Cake

What you need: 

1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don't want the "lower fat" version)
3 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
3 cups shredded carrot
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

What you do: 

1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into a 9x13" cake pan. Put into oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.
4. Let cool and enjoy! I just put powered sugar on mine but you can be more creative.
Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.
Source of recipe: This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.

Preparation Time: 
20 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This is an awesome recipe! So, I was trying to make carrot cake cupcakes yesterday, and had made a failed batch with the recipe from the vegan with a vengeance folks' vegan cupcake book. Which was really irritating as I bake a lot and usually stuff comes out fine. Plus I had promised the friends coming over that there would be carrot cake!! So I gave this recipe a shot and it was fantastic! The only modification I made was using whole wheat pastry flour and adding some chopped walnuts. This gets bonus points too for not having a million ingredients, so it is super easy to make. Using the food processor for the carrots gets the job done even faster. Thanks for posting! 5 stars!

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I've tried the incredible carrot cake recipe on this website and liked it but i am curious to try this one because i like...just carrots...in my carrot cake?. Has anyone tried a gluten free version of this? how'd it set up, taste, look? or has anyone tried subbing agave for some or all of the sugar? any help would be great, thank you  ::)

this is what I would try ( and maybe I will  ;)b)

1 cup sorghum flour
1 cup potato starch or corn starch
2/3 cup tapioca starch
and 2 1/2 T corn flour  (either purchased or grind conrmeal in a food processor, clean coffee grinder or spice mill)

which gives you slightly more than the recommended 2 cups flour...which will compensate for the additional liquid of the agave...I thinks I would start with 1 1/3 cups of agave and check the consistency and taste then add a little more if it needs it.

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I've tried the incredible carrot cake recipe on this website and liked it but i am curious to try this one because i like...just carrots...in my carrot cake?. Has anyone tried a gluten free version of this? how'd it set up, taste, look? or has anyone tried subbing agave for some or all of the sugar? any help would be great, thank you  ::)

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I must have done something horribly wrong.  I did substitute all the oil for applesauce and only used about half a cup of sugar.  My batter was ridiculously thick and when I put it in the 9x13 pan and baked it for 40 min the toothpick came out clean but it was still chewy.  Also it didn't rise at all so it was kind of like one of those chewy cookies.  It was good but not really a cake.  I think I will try it again b/c it was still pretty good.

Sugar acts as a wet ingredient in baking, so its almost like removing a cup of liquid from your recipe.  Try substituting another sweetener (like agave nectar or xylitol) for some of the sugar - I wouldn't substitute more than a half cup though, or you'll have to adjust amounts of other liquids and dry ingredients.

Applesauce also changes the density of the cake.  You need some oil for texture.  Maybe next time you could sub 1/4c. of applesauce for half the oil.

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I must have done something horribly wrong.  I did substitute all the oil for applesauce and only used about half a cup of sugar.  My batter was ridiculously thick and when I put it in the 9x13 pan and baked it for 40 min the toothpick came out clean but it was still chewy.  Also it didn't rise at all so it was kind of like one of those chewy cookies.  It was good but not really a cake.  I think I will try it again b/c it was still pretty good.

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Today I made it first time and my husband loved it. The taste is great. I had to keep it in the oven longer than suggested time, but I think it's because of my oven quality.
I used egg alternative suggested on this website and it worked well!
I will definitely make it again.

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Not that this recipe needs more praise, but I will throw in my two cents anyway.  I made these for a omni friend's birthday (carrot cake is his favorite).  He loved them and they were devoured by the group within an hour (I made a double batch).  Perfect topped with a cream cheese frosting.

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best cake ever everyone should try this seriously  :)>>>

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Oh my goodness.  This cake is phenomenal.  I made it last night for a (non-vegan) potluck, and two (non-vegan) friends of mine and I devoured pretty much the whole thing ourselves, lol.  I made it with flax seeds as my egg replacer.  I baked it in a bundt pan and topped it with a Tofutti cream cheese/powdered sugar/soymilk glaze and chopped walnuts.  It was moist, had just the right amount of spice, everything about it was perfect.  Thank you so very much.

:)>>>

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This was delicious!! 
I did put a bit more cinnamon in it and a touch of nutmeg.
I didn't bother to measure the carrots, so I might have had alittle more in it.
I did however have to add maybe a 1/4 a cup of water to the mixture.. but that might have been due to not using enough water with the flax seeds.
I also cut the sugar to 1 cup,  and made them into muffins.
DELICIOUS!

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