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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?

What's a good flour to use if I wanted to make this gluten free? My sister has been craving carrot cake for months, but she can't have gluten.  I want to surprise her. :)

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mmmm hmmmm  ;)b

this is way better than i could have ever hoped! yay! its even good when you replace the oil with applesauce (as i once tried)

and the frosting is PERFECT!

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I love this recipe! I made it, with no problems and with some of the recipe changes that other people suggested and it turned out great. My family loved it. I actually made this for my own birthday because none of my family members are vegan and they're still not accustomed to my diet...they were asking for the recipe. I think this recipe will make really good muffins...the problem with doing that is I'm sure I'll wake up the next morning after making them and there will only be one or two left. My boyfriend will probably gorge himself on them...they really are that good! Thanks for the recipe!!!

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Amazing!  I made this as a surprise for my boyfriend who loves carrot cake, and he says it's the best he's ever had (and he's had a lot over the years).
I used a 13 x 9 and was worried it was going to come out too flat, but it was perfect, moist, and fluffy.  I can't say enough good things about this cake.

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Anonymous

This cake was gorgeous!!! We loved every bite of it. A bit of effort though. But the end result was worth it. Thanks.

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wonderful recipe!
i used: only 1 cup brown sugar; 1/3 cup oil and the rest soy milk; no pineapple - subbed applesauce. and added MAD walnuts! and a few raisins for my dad.
so so good.

and the frosting is delish as well.

yum.

definitely my new birthday cake.

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:D

I made this yesterday, used whole wheat flour1/2 c oil and 1/2 cup of water and left out the coconut (because I had forgotten to buy it!), and it was one of the best cakes I have ever had! I was kind of in awe of making carrot cake because a friend had attempted to make one once and it was like chewing on an old rock. *laugh* This was the most pleasant surprise, and even all the non-vegs gobbled it up.

Also I've been substituting eggs using the "Quick Baker's Egg" Recipe on here, which has been working wonderfully in all cake recipes.

I froze a few slices... because I was afraid I would just inhale it all if available ... :o

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I made this yesterday and it is superb! I had two slices!
I used wholemeal spelt flour, only 1 cup of cane sugar as I knew it would be sweet, coconut oil instead of vegetable oil, skipped the pineapple (as we didn't have any in the cupboard) and I added raisins and pecans (would've preferred to use walnuts, but didn't have any of those either).
The frosting was also amazing, tastes just like normal cream cheese frosting without that heavy rich, sickly feeling afterwards.
Definitely going to make this one again! :)

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This recipe is a thing of beauty! It was easy to make, easy to make sustitutions to, tastes fantastic and was a hit with vegans and nonvegs all!

My seven-year-old specially requested a carrot cake for his birthday, and I thought I would be hard pressed to find a recipe for a *good* vegan carrot cake, but I should never have doubted.  ::)

Thank you so much!

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Yum.  This was very good.  Not as dense as some of the carrot cakes I've eaten in the past - nice and somewhat light.  Left out the coconut and subbed 1.5 cups applesace for the pineapple.  Added 1 cup chopped walnuts (no raisins).  The frosting was amazing, too!  Though mine didn't set up too firmly, probably because I used Smart Balance Light instead of regular EB.... next time!  I'm thinking of doing carrot cake cupcakes for Thanksgiving.  :)

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