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VegWeb.com  |  Recipes  |  Desserts  |  Cakes  |  Incredible Vegan Carrot Cake « previous next »
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Recipe submitted by Tate - tateface@hotmail.com

Incredible Vegan Carrot Cake

Ingredients (use vegan versions):

    2-1/4 cups all purpose flour
    2 teaspoon baking soda
    2 teaspoon 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 equivalent in Ener-G egg substitute
    1 teaspoon vanilla
    1 cup vegetable oil
    2 cups finely grated carrots
    1 can (about 14 oz) crushe'd pineapple, drained
    1 cup shredded coconut
    nuts and raisins optional

Directions:

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

Faux Cream Cheese Frosting recipe

1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened.  1 tsp. vanilla and 2 cups vegan confectioners sugar

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!

Serves: 9

Preparation time: 20 minutes

This was delicious! I added raisins and crushe'd walnuts. This recipe is a keeper! Thanks

Archived comment by: ewilbur
This cake rocks! Really moist and the frosting is fabulous. Even my brother who doesn't like carrot cake at all fell for this recipe! Thank you.

Archived comment by: gundamen
This recipe ROCKS!!!  I made it for my boyfriends birthday and his paren'ts and my mom, who are not vegan went NUTS over it!  I used applesauce instead of pineapple and it was perfect and moist!!!

Archived comment by: rubybean77
I made this cake twice in three days. Once for a work party where everyone raved and raved about how good it was and once for a SuperBowl party where no one could believe it was vegan.  Great Recipe!  Its a keeper!

Archived comment by: linky99
for some reason, this cae didn't work out for me- it was too soft in the middle, too sweet, and a bit oily. and the frosting wasn't all too great either- maybe next time?

Archived comment by: xxxsillyxbuttxxx
My boyfriend is allergic to dairy and I have found it very difficult to find a cake that has the same consistancy as a dairy cake.  This one totally compairs, especially the frosting.  This cake is so moist!

Archived comment by: trina11
This cake was really good.  Next time I'll use less oil, but I'll defenitely make it again.  I put walnuts and raisins in, and I really recomend that.  Put lots and lots of nuts in!  I had to bake mine for over an hour before it was done.  Thanks for a really good recipe

Archived comment by: dryade
This is the best carrot cake I have had...vegan or not!!  Brought the cake to work because people are convinced that being vegan must mean eating gross food and they have been asking for the recipe all day.

Archived comment by: gummy
This recipe went over very well.  I added crushe'd walnuts, which added some nice crunch.  Word of warning -- its pretty moist and crumbly, so be careful!!  Mine fell apart as I transferred it from the baking dish to a platter so I could ice it.

Archived comment by: kparsons
My family loved this, it didn't taste vegan. I made it for my fathers birthday and he loved it.  I used applesauce instead of pineapple, melted earth balance for the oil (a little less because of the reviews), a little less sugar because I knew it was going to be WAY sweet, and I also out in some toasted walnuts and currants. It was a perfect hit! Thanks for the recipe.

Archived comment by: harpua
I made this as cupcakes and they turned out great. They were much firmer and easier to eat the next day.

Archived comment by: afendle
this cake was by far the best vegan dessert i have ever made! i used less sugar and less oil because of the comments, and i added crushe'd walnuts! yummmmy.  i wasn't howe'ver big on the frosting, im no fan of vegan cheeses. this recipe makes a LARGE amount.  next time i think ill try to cut it in half.





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danigrrl82
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« Reply #1 on: March 30, 2006, 09:34:31 PM »
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.
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pANda
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« Reply #2 on: May 16, 2006, 12:23:54 PM »
I made this cake last weekend for Mother's Day, and my whole family loved it. I didn't change anything in the recipe except using slightly less oil than was called for, and it came out completely delicious, even without the icing. I didn't use nuts or raisins, though.. the coconut added enough texture for me. I recommend making some muffins with this recipe if you have left-over batter, (I used an 8x8 cake pan, and had enough for 6 muffins) they are easier to give to people if you aren't just serving it up at home. I plan on making this again soon!
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WindAura
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« Reply #3 on: May 18, 2006, 07:23:09 PM »
I think that instead of saying "this didn't taste vegan at all!" We should be saying that it DOES taste vegan. Redefine what vegan food is. Our food is good!MMmmm..this tastes vegan!
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baking_fiend
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« Reply #4 on: June 16, 2006, 02:15:04 PM »
so i don't really have anything to add except i love this recipe too! i don't change anything in it apart from sprinkling crushed walnuts on top of the faux cream cheese icing. i made this for a vegan cake stall i had at a fundraiser and it sold out so fast. just amazing.
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DasTeufulNagatier
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« Reply #5 on: June 27, 2006, 06:55:22 AM »
We had a vegan bbq this past weekend and I made this cake for dessert. I used chopped walnuts and raisins and half Ener-g egg replacer and half applesauce for the eggs. The cake turned out perfectly. It was a huge hit! Everyone said it was 'unbelievable.' I agree!
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oberon567
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« Reply #6 on: July 01, 2006, 11:53:30 PM »
All i can add is that I made this recently, with shredded coconut and crushed walnuts on the frosting, and raisins in the cake, and i had a bunch of meat-eating 17/18 year old boys at a high school graduation choose this over the carvel ice cream cake, because everyone loved it so much.

I did think the batter was a touch dry, and before adding the carrots or pineapples I whipped a banana and added that to the mix.

i went through all of the carrot cake recipes on this site and chose this one, and i highly reccomend it.  seriously, this rocks.
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bunbury
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« Reply #7 on: August 06, 2006, 03:33:02 PM »
Top recipe! This is the first carrot cake I've ever tried and it's been a resounding success. Caveats: I agree that it needs a bit less oil (I reduced it a wee bit and my cake still suffered a touch of slump  Roll Eyes), and I'd reduce the quantity of sugar as well. The latter point is a matter of personal taste, though.

It works brilliantly with a few raisins and a liberal sprinkling of walnuts. Thanks for this one - it'll definitely be added to the list of standard recipes.
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Nutella
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« Reply #8 on: September 10, 2006, 07:22:46 PM »
is there any other way of doing this without the ener-g egg substitute?? Huh Huh they don't sell in my country, and I tried to make the home made version of it,but surprise surprise, we don't get neither tapioca flour nor potato starch..it's ridiculous...so, anyone? please?  Embarrassed
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willwolf
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« Reply #9 on: September 10, 2006, 10:40:51 PM »
Nutella, there are a few substitutes you could try.  1) Mix 1 T ground flax seeds with 3 T water, per egg.  2) Use half a banana, mashed, per egg.  3) Use 1/4 c applesauce, per egg.  There are other substitutes.  Go over to the Recipe Categories, and scroll down to Meat, Dairy, and Egg Subs.  You'll find several there.  Good luck!
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Nutella
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« Reply #10 on: September 10, 2006, 11:26:07 PM »
thanks willwolf! I think I'll use the bananas...thanks for your help! Smiley
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sarachattom
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« Reply #11 on: September 12, 2006, 07:15:21 PM »
This is soooo good!  I made it for my daughter's first birthday, and everyone absolutely loved it, even the non-vegs.  I substituted cinnamon applesauce for the egg replacer, and only used half the sugar called for - so delicious! 

Instead of putting nuts in the cake I had them in a bowl for guests to add to the top of their serving.

This was a huge hit!
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RockStarMom
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« Reply #12 on: October 13, 2006, 10:20:38 PM »
This cake truly is incredible!  I, like another reviewer, made it for my daughter's first birthday bash; we were the only vegans and EVERYONE loved it.  This is definitely a new family favorite.
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gr4tefu1
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« Reply #13 on: October 22, 2006, 10:20:48 PM »
howdy folks- gotta say this was a hit at my twins' first birthday party today. being the only vegans in my family, it surely felt good to impress with our kind of food..
i actually quadrupled the recipe because i had to make a pretty darn big cake (turned out to be 2 flower cakes with a stem and 2 leaves) a lot of cake, and i'll see about posting a picture sometime..
things i changed were: less earth balance, half the amount of sugar, adding apple juice because it was a bit dry, no coconut, substituted cinnamon applesauce for the pineapple, and bob's red mill egg replacer for well, the eggs.. it took longer to cook because i filled the pans (metal) pretty high.. but overall, goodness gracious it was scrumdiddlyumptious! OH, toasted walnuts- made them an option as peanut allergies are apparently a risk until about 2 years of age, but come to think of it, i saw everyone eat the cake without walnuts.. guess it didn't need that extra oomph!
actually, i'm gonna go have me another slice with a nice cup of tea Smiley
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blessedbe1988
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« Reply #14 on: October 24, 2006, 09:17:32 AM »
Thank you! for the person that created this recipe!!! I LOVE YOU! Grin Mmmmm this was SO good. I did not have any pinnapple so i had to add peaches...and i did not add any nuts..and it turned out so good. i also, beigin that vegan cream cheese is like $4.19 here so i dont get it offten so i just made a butter icing and it was just perfect with this. I also left out about 1 tbsp oil. Thanks again to the creator, for getting this recipe out there to us. You made me, my mom and my sisters day. Roll Eyes
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