You are here

Member since June 2004
0
4.733335

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 carrot cake was extremely good! I am not vegan (yet) but have alot of vegan coworkers and made this for a coworker's birthday. It was very tasty and moist :D I did make some changes to the recipe tho...

1/4 cup melted earth balance and 1/4 cup oil instead of 1/2 cup oil
1/2 cup packed brown sugar and 3/4 cup white sugar instead of 1 1/2 cups white sugar
3/4 cup raisins (might reduce it next time)
3/4 cup walnuts
1/2 teas vanilla extract
I also didn't measure the carrots...I used 3 carrots...and got tired of grating them so I chopped them up and put them in the blender (it's a pain to get them out of the blender but a lot faster than grating them!)

It was a very good recipe, thanks baypuppy!  ;D

(I used baypuppy's recipe for the frosting too, and added the powdered sugar to taste...a lb seemed a bit excessive )

0 likes

I made this for Thanksgiving and it was delicious.  I made a cream cheese frosting from another website and it ended up being a glaze.  But everyone was happy to drizzle it over their cake slices.  :)

0 likes
Anonymous

ok...so i was wondering what kind of flour did you use...cuz i used that all purpose flour...and well...mmy cake came out tasting like this traditional mmexican pastry...annd it came out super pale...so what did i do wrong? :'(...hahahaha...so please...help me out

nvm now i see what i did wrong...i used the wrong measuring sppon...hahahahaha

0 likes
Anonymous

ok...so i was wondering what kind of flour did you use...cuz i used that all purpose flour...and well...mmy cake came out tasting like this traditional mmexican pastry...annd it came out super pale...so what did i do wrong? :'(...hahahaha...so please...help me out

0 likes

excellent recipe baypuppy.  i made them into cupcakes and made a light lemon buttercream icing for them.  vegan of course.  the whole family loved them, especially our 13 month old son.  thanks again!

0 likes

I've never really liked carrot cake...until now. This was so good! I used whole wheat pastry flour and all oil (we were out of applesauce). Next time, I'll definitely try the lower fat version--or maybe propinecone's oat-y version! I would serve this to my non-veg family and I don't think that they would have any idea that it's vegan.

0 likes

Yuuuuuuuuuuummmmmmmmmmmmmmmm.  :D :D

This is the only carrot cake I've ever made, including pre-vegan, and the only recipe I'll ever need! Love it with walnuts, hee hee.

0 likes

oh sooo good.  i made these into cupcakes.  the whole family enjoyed them.  i topped them with a thin layer of homemade vegan lemon icing.  our 13 month old son ate a whole cupcake by himself.  thanks for a great recipe!

0 likes

i hate coconut and if i would've paid more attention before starting this recipe i probably wouldn't have made it since it calls for 3 cups of the stuff.

it calls for 3 c of carrots... i made the recipe for those of us who don't like coconut, etc, in our food *scratches head*

wow.  apparently i'm losing my mind.  well, at least i made some hearty carrot oatmeal muffins out of it.   :o

so did you put in 3 c carrot AND 3c oatmeal?! wow!! it is megga flex!

yes!!  i know! i can't believe that the oatmeal didn't dry it all out!  they were perfectly moist from the oven and after i put on the powdered sugar glaze i think that soaked into them a little bit and they became super moist.  now i think you gotta try it this way!  hearty but not heavy and amazingly moist & sweet!  i'd definitely make them this way again.  see? great things can come from losing ones mind  ;)

0 likes

i hate coconut and if i would've paid more attention before starting this recipe i probably wouldn't have made it since it calls for 3 cups of the stuff.

it calls for 3 c of carrots... i made the recipe for those of us who don't like coconut, etc, in our food *scratches head*

wow.  apparently i'm losing my mind.  well, at least i made some hearty carrot oatmeal muffins out of it.  :o

so did you put in 3 c carrot AND 3c oatmeal?! wow!! it is megga flex!

0 likes

Pages

Log in or register to post comments