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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?

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very interesting post.this is my first time visit here.i found so mmany interesting stuff in your blog especially its discussion..thanks for the post!
local singles

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I wanted a healthy carrot cake so I made this yesterday with whole wheat flour and applesauce subbed in. Can't remember what the heck I used for the egg replacer, maybe just a bit more applesauce and a bit of coconut milk and vanilla soy yogurt or something like that. Anyways, came out great, will be making this again:)

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I halved the recipe as well and omitted the canola oil. I used a little less than 1/2 c apple sauce and 1 Tbsp coconut oil (hoping for some extra flavor -will probably leave it out next time). I only got 10 cupcakes out of it, but they were super yummy and another great benefit low cal and low fat! (106 cal, 1.5 fat)

 

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This recipe is fantastic!! Made it for Easter & it was gone by the end of the party!! I will make this over & over!! So perfect!!
:)>>>

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Made this for my boyfriend's birthday! I don't even like carrot cake, but it was amazing and EVERYONE loved it. Also, I was super grateful that the recipe didn't have pineapples/coconut etc because we didn't have any and those are a pain to get around here. Thank you!

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I made this recipe a couple of weeks ago exactly as it is written. I was worried that just cinnamon wouldn't be enough to keep it flavorful, but it was delicious! The cake was moist and held together well. This morning I tried adapting it a little so I don't feel so bad devouring it - I cut the sugar in half, used 3/4c. apple sauce and 1/4c oil, and used half whole wheat flour. It's still in the oven, but I'm hoping it is just as delicious as the original recipe!

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I made this last night... It was quite yummy!  I think next time I'll add some crushed pineapple.

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Really good. I didn't find this to be too sweet at all - perfect with a light layer of icing.  Next time I won't be lazy and buy pre shredded carrots - they were a little too large for the cupcakes I made. :)

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Excellent cake, thank you for the recipe!  I added shredded coconut and raisins, and used oil instead of applesauce.  I used a vegan cream cheese icing (tofutti cream "cheese," a little agave nectar, and a splash of vanilla mixed together), and it was very good.

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