Incredible Vegan Carrot Cake
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
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!
SO HOW'D IT GO?
This recipe is AMAAAAAAAZING. I was unsure about how the vegan cream cheese frosting was going to taste, but I loved it. Thank you to whoever created it
Awesome! I halved the recipe and add 1/4 c. walnuts. The pineapple was a very nice touch. I can't believe I haven't made this sooner. Thank you!
This was insane!! SO GOOD! I followed the recipe almost exactly, except I cut down on the oil by about 1/2 and added about 1/2 cup of almond milk. Next time I might make the batter even thinner. I also added about 1 cup more of carrots. This is amazing. Thank you so much!
This is the best thing I have ever tasted. Seriously.
;)b I sincerely thank the person who posted this recipe. I won a baking contest at work during Thanksgiving. Nobody knew it was vegan! I think the delectable blend of spices helped me to win over the blah chocolate, vanilla or other common flavors. In addition, I decorated the carrot cupcakes I made with vegan fondant "carrots".
I also made this recipe frequently for coworkers at a different job in the past, and all of them loved it (none are vegetarian). It is very moist. It opens up non-veg*ns eyes to how good vegan baking can be!
This is the best carrot cake ever - vegan or not!
Wow is this ever fantastic! I made some today to take to my Grandpa's 87th birthday party and it was a HUGE hit with everyone (no one there is veggie/vegan but me). Very moist, very tasty.
I followed previous suggestions and used 2 c applesauce in place of pineapple and cut the oil in 1/2 and used applesauce for the other 1/2. I doubled the batter recipe and not the frosting - I made one 9X13 cake and 24 cupcakes - took the cupcakes out 15 mins before the cake. This is going to be a regular for me for sure.
I have made this two years in a row for my partner's b-day because it is that good! This year I doubled the recipe to make a 9 x 13 cake and I had the perfect amount of batter. I did not double the icing recipe but it was still plenty of icing for the whole cake. Substitutions I made (amounts are for the doubled recipe): Instead of pineapple, I substituted 2 cups of unsweetened applesauce and 1 cup of apricot preserves. For the oil I used 3/4 cup coconut oil and 1 cup applesauce. No coconut, lots of walnuts and raisins in the cake and chopped walnuts sprinkled on top of the icing. For the icing I used coconut oil instead of melted butter, and only half the amount of sugar. I baked the cake for about 45 min in a metal pan, and I got a delicious, moist, and very dense cake. :)>>>
This was amazing, I'm going to post pictures later, but I just had to comment on how delicious this was. My non-vegan friends ate the entire thing in 20 mins lol
Made this recipe for an all-omni-but-me party last month and I'm still getting asked about it. Followed the recipe as listed with exception of egg replacer. I've been using either soy yogurt or the new coconut yogurt (according to PPK, 1/4 cup = 1 egg) and it works smashingly. Light, fluffy, moist, perfect!
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