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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: 


could you put  the Faux Cream Cheese Frosting recipe ingredients under with the others?



I made THREE Vegan Carrot Cakes w/ "Cream Cheese" Icing in one day! One for me and my husband and two to share with his co-workers. I don't like real cream cheese icing, but this version is so good! I couldn't stop eating it! His co-workers (all omnivores) loved the cake too!

Note: I reduced the oil to 1/2 cup and added 3/4 cup of apple cinnamon sauce.



I had trouble with the cake rising...Not sure what I did wrong. I made little cupcakes and added nuts and raisins, and the cakes dropped and never rose in the middle. The taste is really good. Any suggestions on helping this problem?


I made this and gave some to my fiance, who loved it and has requested another one!  I used a lot less oil, a little less sugar, forgot the coconut and used applesauce instead of pineapple- oh- and I used a little coconut flour substituted for some of the regular flour.  I'm going to make it this weekend with the pineapple and coconut and add milled flaxseed.  Delicious and nutritious!


Argh, I must have done something wrong with this recipe because mine was a complete flop. I cut the oil down to 3/4 cup and kept everything else as the recipe suggested. Maybe next time I'll try again.


I got mucho compliments on this one as well, it was fantastic.  I made a few modifications:

1.  I would never DREAM of using a cup of oil.  I used 1/4 c oil, 1/4 c applesauce, and the juice from the pineapple topped up with soymilk to make 1/2 c.  You could replace the rest of the oil with applesauce if you wanted.

2.  I didn't put any coconut.

3.  I put a bit of vinegar in with the wet ingredients, it helps the baking soda action.

4.  I used a lot less sugar (didn't actually measure).  Just brown sugar as well.

5.  I didn't bother whipping the egg subs & sugar together etc.  Just one bowl of dry (including the sugar and egg sub powder) and one bowl of wet (including carrots, pineapple, water for the egg subs, etc.) then mixed them together with raisins and walnuts.  The sooner you get it in the oven after mixing wet and dry the better.


This was great! My entire family loved it. I made these modifications:

- used 2 cups AP flour and 1/4 cup WW pastry flour
- used 3/4 cup organic sugar and about 1/2 cup sucanat
- used 3/4 cup unsweetened applesauce for the eggs
- used 1/2 cup melted EB plus 1/4 applesauce plus 1/4 cup oil for the 1 cup oil
- added about 1/3 cup raisins and 1/4 cup walnuts

I used the recommended frosting and added some unsweetened coconut to the frosting. I divided the batter into two 9" pie pans and baked for about 30 minutes. I cooled the cakes overnight and then frosted them the next morning. The cake came out very moist and it held together really well. The frosting recipe was just enough to have a thin layer between the two layers of cake as well as on top of and around the cake. I topped the cake with some toasted walnuts.

This is a great recipe! Thanks!


This is delicious! 
I did not have allspice so I ground up cloves and added ginger.  This seemed to do the trick.


I know this has been reviewed ad nauseum but I just want to say WOW (yes I know that is shouting). This is really really amazing. I am doing a vegan meal tomorrow for my omni friends. Guess what dessert is........ 8) They will learn what good eating is.

ps - may try less oil next time because I need to shed a couple of kilos but otherwise followed the recipe to the letter.


I used 1/3 applesauce and 1/2 cup of canola oil. I also used 1/4 cup less of white sugar. That way, it wasn't so sweet. For the egg substitute, I used 3/4 cup of applesauce with 3/4 teaspoon of extra baking soda instead of an Ener-G egg substitute. After it came out of the oven and it was cooled, I topped it with a vegan cream cheese frosting. Yum yum! ::)



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