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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
Recipe Category: 


I really messed around with this recipe but it was very forgiving! Instead of the cup of oil, I used half a cup of oil and half a cup of apple and strawberry juice (it's all I had!) I decresed both lots of sugar, as well. I also made them into cupcakes instead of one large cake.

It turned out a treat - it took quite a long time to cook, but it was worth it. They're good! :)


i haven't made this cake, and i'm sure it truly is delicious, but for all carrot cake lovers out there, can i suggest the recipe in joy of vegan baking? i've made it numerous times and everyone always RAVES over it. i don't know how it compares to this one, but i can tell you it's amazing!


This is my fourth or fifth time making this cake. This time I made it for my mum's birthday. I'll post pictures when I can.

The only substitution I make is adding 3/4 cup applesauce and 1/4 cup oil to replace the cup of oil.
And adding walnuts and raisins is a must!
I have not yet tried it with pineapple, since I rarely have it around.

This cake is delightful!


This carrot cake is the absolute best I've ever tasted. It is really moist and full of flavor. You really must try this!!!  :)



I only had half a can of crushed pineapples leftover so i used that and about an 1/8 of applesauce to replace some of the oil and add more fruity flavor??  I used a mixture of agave nectar and brown sugar. added about 1/2 a cup more carrots....yummmmmyyy


:)>>> This was real good, I used applesauce instead a pineapple and nanners insted a egg substitute. what a healthy lil treat! :^


;)b This is an excellent recipe!!! I made it last weekend for a BBQ with a bunch of Omni's and everyone was so worried that I was making it, but then asked for seconds when they realized how amazing it is!
I substituted the allspice for nutmeg, as that's all I had in the house. I used 1/2 the amount of oil and for the cream cheese I used 1/2 the amount of sugar, as I didn't want it too sweet.I only had to bake it for 30 minutes.
It turned out awesome! This is deffinitely a keeper, the icing was AMAZING!!!


This was AWESOME.  I replaced vanilla w/ Triple Sec, and added raisins and toasted walnuts.  It was so good---blew my co-workers away!  I was worried when it went in the oven because  the batter was rather thick, but it was great-- a bit dense, but you would be too, if you were a cake filled with pineapple, raisins, and walnuts! I will make this again.  Oh yes.


I think I've commended on this one before, but I'm going to do it again :)

I made these into muffins! I swapped half of the flour for whole wheat, swapped about 1/4 of the carrots for grated and drained zucchini, reduced the sugar and fat by several tablespoons each, and used applesauce in place of the water I would have used to mix with the egg replacer. I also added 1/4 tsp nutmeg just for the heck of it.

I had enough batter for 24 muffins, but I only had one muffin tin, so I made 12 muffins and one small 8x8" cake. Everything took about 25 minutes to bake at 350 F.

These are moist and delicious and I don't even think they need frosting, but I might whip up a lemon glaze or some coconut frosting for the cake. I've had it before with the cream cheese frosting and it's delicious but the fake cream cheese is a little expensive for everyday use for me. But if any of you feel like splurging on the vegan cream cheese, go ahead because it's totally worth it.  ;)b


Another fan of this recipe!  I made this for a birthday party I attended yesterday.  Everyone loved it, and kept asking me "This is...Vegan?"  Thanks for a another great recipe that helps me spread vegan awareness! :)



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