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Incredible Vegan Carrot Cake

What you need: 

Incredible Vegan Carrot Cake:
2 1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalents (e.g., Ener-G Egg Replacer)
1 teaspoon vanilla
1 cup vegetable oil
2 cups carrots, finely grated
1 can (14 ounce) can crushed pineapple, drained
1 cup shredded coconut
nuts and raisins, optional Faux Cream Cheese Frosting:
1 (8 ounce) package vegan cream cheese
1/3 cup vegan margarine, softened (I use EArth Balance)
1 teaspoon vanilla
2 cups vegan powdered sugar

What you do: 

1. Preheat oven to 350 degree Fahrenheit. For cake, in a medium bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt.
2. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer), then add vanilla, followed by vegetable oil. Mix wet and dry ingredients together. Stir in carrots, pineapple, and coconut. Add nuts and raisins, if using.
3. I prefer a thicker cake, so I used a 9" x 9" glass pan. But if you prefer thinner cake with more servings, use a 13" x 9" pan. Grease pan.
4. Smooth batter into pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
5. For frosting, with an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!

Preparation Time: 
20 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

So I made this for christmas and everyone LOVED it, even though I made a tiiny mistake.

Accidently, I used rye flour instead of all purpose. But the cake worked out, not tooo fluffy, but tasty as hell.
also I subbed the pinapple and eggs for applesauce, and had more vanilla, more spice and used baking powder instead of baking soda.

well, I'll be makig it again later this evening, for my meat-loving grandfathers birthdayparty. He loved it. I'll post a pic soon.

cheers

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I'm just about to make this cake as a christmas cake
I think it'll be awesome, great for christmas, with all the spices..

Well, I trust your comments and reduce oil and suger, sub pinapple for apple suce and warn people not to over-eat. =)

merry christmas everyone!

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This recipe is excellent.  I used applesauce and a banana in place of the pineapple and egg-replacer.  Added some walnuts and voila!  A recipe to take on those starship voyages... :D

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i used 1 1/2 banana's as the egg replacer and it worked very well. thanks for the recipe.

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Yummm!!! This was sooooo good!!!  I added a handful of big walnuts. Picture was before I iced it.

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:) This recipe was the best carrot cake I ever tasted.  I made it for my daughter's 26th birthday and shouldn't have announced it was vegan,(my 24 yr. old daughter is a vegan)because at first everyone thought it wouldn't taste right. It was eaten by all and all admitted it was incredibly delicious.  I omitted the raisins and used a slight bit less of the oil. I will make this recipe many times in the future.  Thanks.

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v_gan, I just wanted to say that your cake looks awesome!!! You must be really artistic. :-)

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I've made this twice: once last Thanksgiving, once this Halloween. For Halloween, I turned it into "Spider's Nest Cake" and piped a black spider web on top, using a homemade cream cheese frosting.

It's a wonderful cake!!

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Has anyone made this without the coconut?  The recipe sounds delicious, but I am not a fan of coconut at all.

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I just wanted to add to the long list of comments praising this wonderful delicious recipe.  It is a very rich cake, giving a new dimension to the standard carrot cake. I have used this recipe many times, making it verbatim to these directions as well as making some substitutions.  I have had success replacing the oil with softened earth balance margarine and replacing the sugar with fructose. Also,  I think walnuts complement the flavor and texture most in this cake. 

This is a great cake to make for anyone who doubts vegan desserts out surpass products made with dairy and eggs in every way!
;)

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