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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?

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

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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*

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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.  However, I'm glad i wasn't paying attention because when i got to that part i realized i had to replace it with something since i had already started mixing the rest of the ingredients.  So, instead i used 3 cups of oatmeal.  I had planned on making them cupcakes anyway, but with the oatmeal it made them alot heartier and definitely more muffin like.  i mixed up a simple frosting of powdered sugar, vanilla and lite soymilk and topped them with chopped pecans.  the result was yummy frosted carrot oat muffins, which probably woulda been a disaster as a cake because of the density, but a great way to get a bunch of baby carrots used up!

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suggestion: don't use all wheat flour. haha

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I made this recently and it was gorgeous! I was initially unsure cos it seemed an awful lot of carrot to mix in with the other stuff but it came out fine (even though I used gluten free flour too.) It was really moist and a really light texture, too.

I'll post a picture next time I make it!

I am slowly learning to be a gluten free baker since my fiance was recently diagnosed with celiacs. I haven't made this carrot cake yet but I plan to soon, it sounds delicious. I was wondering if it stuck together ok with just the GF flour, or if it needs xanthum gum to stay whole? And i would love to hear suggestions on gluten free baking if anyone has them.

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Well, I just made this and it is very good indeed!  I realize this is a carrots and nothing else cake, but I added walnuts anyway--sorry baypuppy!  ;)

ha ha, that's fine. i like nuts in mine too but my officemate (who wanted a carrot cake without "stuff" in it) wanted it plain... it is a good, basic carrot cake. everyone feel free to add stuff!!  :D :D :D

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Well, I just made this and it is very good indeed!  I realize this is a carrots and nothing else cake, but I added walnuts anyway--sorry baypuppy!  ;)

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Golly that looks tasty!  :P

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