You are here

Member since April 2003
0
4.85507

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?

I love this recipe.  I make it at least once a month and not only do I love it, but so does my very non-vegan, carrot-hating boyfriend.  I use melted Earth Balance instead of oil, I replace both the "eggs" and the pineapple with cinnamon applesauce, and I add raisins (and an extra splash of vanilla.)  Yum.

:) ;)
OMG...LUV'D UR IDEA ;)b TRIED IT...IT'S AMAZING:)

0 likes

I cannot tell you how absolutely thrilled I was by this cake! I made it for my fiancees birthday, and we're newly vegan, so I was scared, and I really wanted it to come out. It exceeded my greatest expectations, and a day  later when his mom was looking for a leftover piece (although we had eaten it all!)- I knew I scored. It was so rich and moist, just perfection. Thank you so much.

0 likes

I love this cake so much that when asked what kind of cake I want for my birthday, this is the one I always suggest (and get!). 

I would like to use a different sort of icing that would go good with this and had thought of some sort of lemon or orange icing but as yet haven't found any that I think would work with this cake as far as making the frosting stick right and a good taste to go with it. 

Any suggestions would be greatly appreciated.  Thanks in advance.

twobluemoonZ

0 likes

OMG Yummmm! Made this for Easter and all the meat eaters are hooked. Will become my standard every year. Omitted the coconut and added 1 cup each crushed walnuts and raisins. Delish!

0 likes

finally!! a good carrotcake recipe, i have tried so many and they always turned out to soaky and heavy...this one is perfect! i did use half the oil and way less sugar, added some concentrated apple juice instead of crushed pineapple...delicious!

0 likes

This cake was soooo amazing and yummy!
I made it for my birthday cake and even the non-vegans were raving! My Fiance who is a happy non-vegan LOVED it!
I will definitelty make this again! I think I'll try cupcakes next time. I didn't change anything but I did add walnuts and also
realized the next day that I forgot to add the brown sugar! Ooops! But I don't even think it needed it!

0 likes

This was seriously the best carrot cake (vegan or otherwise) I have ever had! Yum!  :)>>>

0 likes

Holy crap this is amazing!

I'm the type who prefers a non raisin nut cake and I cut down on the oil, did half the amount and then just subbed the rest with unsweetened applesauce.  Turned out super tasty and moist.

Only thing I had a problem with is the frosting, it wasn't as solid as I had hoped so I had to add a bit more powdered sugar, then again I was trying to frost on a rather warm day.  Had to stick it in the fridge for a while.

Will bake this again and again!! *drool*.

0 likes

This cake is AMAZING!! My mom always makes me a carrot cake for my birthday, and this is the first birthday I've had since becoming vegan...I was a little sad because I wouldn't get to have my usual carrot cake, but I found this recipe and my mom made it today and it is just as good if not better than "normal" carrot cake! Thank you so much!!

0 likes

This recipe is sooooo good and very reliable.

I just made a 24x36 inch cake for my church ,and this recipe was amazing.  I did, however, make a few modifications after reading reviews:

1) reduced the oil to 1/2 cup
2) Omitted the egg replacer and used 3/4 cup of cinnamon applesauce.
3) Added diced walnuts

Some recipe tidbits..
*This recipe makes 4 1/2 cups of batter.
*If you want to make a 12x18 inch cake (14 cups of batter) triple the original recipe and cook for 50-55 minutes.

This recipe is so reliable.  It bakes wonderfully -- rises nicely, perfectly level top.  The carrots, coconut and pineapple compliment each other so well!

This is now my staple carrot cake recipe.  Thank you so much for posting it here!    ;)b

0 likes

Pages

Log in or register to post comments