You are here

Member since April 2003

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: 


Supergreat recipe,
and I made cupcakes out of it.
And they actually did rise (rise, rised...rose? dunno).

And like so many else,
I edited the recipe a bit.
I used less oil, a little applesauce,
less sugar, because I used fructose.
I didn't have shredded coconut, so I
added more shredded carrot.
I also added more spice..

And with a frosting
of cream cheese and ising sugar,
they were divine!

But they went a little dry,
which probably was my fault, as I
let them stand to cool for too long.
Should have wrapped them in plastic.
Well, everyone knows that cupcakes are better
the second day, so... (:


is there any other way of doing this without the ener-g egg substitute?? ??? ??? 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's, anyone? please?  :-[

Ground Flax seeds can also be used, that's all we ever use when baking, and it turns out the same as the egg replacer.  ;)


Wow-this is the best carrot cake I've ever had. Made it for my hubby's b-day and he gobbled it down. The frosting was sooooo good too. I didn't add the coconut and substituted the vegetable oil with 1/2 canola and 1/2 applesauce and it was still great. I may use all applesauce next time to try and cut out a bit more fat.  ;D


Let me start off by saying that my favorite kind of cake is carrot cake.  And by far, this is my FAVORITE carrot cake, ever!  Really moist, super sweet (maybe too sweet), and EXTREMELY filling.  I licked the spoon from the batter and was stuffed immediately!

Tips: Before deciding that the batter is too moist (this is before you add the coconut/carrot/pineapple mixture), add the pineapple.  I was terrified that I did something wrong, so I followed someone else's suggestion by whipping in a banana.  Then I added the pineapple and it really started to thin out.  So don't freak out when the batter is thick in the beginning.


Had more today, nice with plenty of lemon squeezed on top (didn't do icing..). I think 2 carrots was not enough, how many did other people use?
still very good cake though. thanks!

I forgot to say before that i had to add extra flour. The batter was looking too moist, maybe due to the 2 bananas i used being very ripe, or the molasses, not really sure. it turned out lovely..


It works absolutely fine! In fact I just tried some. You cannot ice, however, have to wait until after thawing. Good luck..!


Mmmm! This makes a lot of cake. I haven't tried it yet, but i have sliced and frozen it for later.

So does frozen cake taste good later? Can you freeze it if its has been iced already? I ask because I am currently living alone, so making a cake just for me makes no sense, but I still want my desserts! :-)


Mmmm! This makes a lot of cake. I haven't tried it yet, but i have sliced and frozen it for later. I tasted prior, had a tiny bit after baking and it's soo good both ways. I'd like to make some next time and eat half the batter lol. Smells awesome too. Thanks for the great recipe!
I replaced the sugar with fructose and some molasses, used around 3/4 cup in total. Also, halfish oil, all add-ins, minus coconut, and 3 large carrots **was not sure how many to use due to metric measurements**.
I added a little extra flour in the end as was quite wet, and baked for slightly longer. Can't wait to try some. I will most likely ice it after thawing.


I've made this twice so far with amazing reviews- one of my friends had one, said "I think I just blew my diet" (I let her know she really hadn't!)  and asked if I could make them again for her going away party.  I love that omnis LOVE it.


Wow, thank you Uhblondie and Shaolinbunny  ::)

This is how the magic happens:
for the pink one i took half the frosting and had pink food-color in it, put it in a plastic bag and cut a tiny hole on one of the bottom corners.
then i iced the cake all white and painted a pink cross over it, then turned the cake 45degrees and painted another cross, turned 12 degrees and painted a third cross. then i took a knife and "painted" cricles all over the cake. it works the othe way around, making circles with icing and pulling you r knif from the center towards the edge.

for the brow one i blended half the icing with cocoa powder and put it in plastic bag, cut one corner and squeezed big brown dots all over the white icing. then yu take your knife and put it in the middle of the dot, and pull the knife out.

I guss you can create loads of other designs, its a simple prinicpe: when you pull your knife through the color it stays on it and fades into the withe.  8)




Log in or register to post comments