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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?

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

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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

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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!

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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.

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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.

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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!

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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  ;)

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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!

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The carrot cake recipe I've used before is incredibly fiddly so I hardly ever made it.  I tried this last night to serve to friends who were coming to help us celebrate our silver wedding anniversary with a glass of something fizzy.  Absolutely delicious and terrifyingly easy.  I suspect it will be made over and over.  I added raisins which were really nice in there.  I may grind a little nutmeg in too next time.  Thank you so much for this.

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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

0 likes

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