Community Pick
Vegan Carrot Cake
"This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board."
photo by hmcmurray25
- Ready In:
- 1hr 23mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups finely-shredded carrots
- 3⁄4 cup vegetable oil
- 3⁄4 cup applesauce
- 2 teaspoons vanilla
- 4 egg substitute (Ener-G)
- 1⁄2 cup chopped nuts (optional)
-
Cream Cheese Frosting
- 3 ounces Better Than Cream Cheese cream cheese substitute
- 1⁄4 cup margarine
- 1 teaspoon vanilla
- 1 1⁄2 cups powdered sugar
directions
- Grease and flour a 10" X 9" or square cake pan.
- Stir together dry ingredients.
- Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
- Beat about 2-3 minutes , until well mixed.
- Stir in the nuts, if used.
- Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
- Cool on a wire rack.
- Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I loved this recipe! I substituted the applesauce for crushed pineapple and I added extra cinnamon. I also added a little nutmeg and cloves. Everyone raved about it, they couldn't believe it was vegan. Thank you! -
Best carrot cake ever. I don't normally like to use Ener-G but it was definitely worth it in this. I can't get tofutti cream cheese where I live so I used the buttercream frosting recipe from Vegan Cupcakes Take Over the World and it complemented the cake very well. -
Really REALLY good! I used 1/2 cup brown sugar and cut the regular sugar down to 1/4 cup. The only change I will make next time is in the frosting. 1 1/2 cups sugar was too sweet but that is just personal preference. -
AMAZING cake! i make this all the time. those who are fearful when they hear the word "vegan" have never been able to tell the difference! -
I used this recipe for cupcakes yesterday and it turned out great! I substituted apple sauce for a small can of crushed pineapple and sprinkled in some ground cloves and nutmeg. I am skeptical of vegan baked goods but these really won me over (as well as 4 of my non-vegan coworkers!)
see 20 more reviews
Tweaks
-
I used the recipe, but I altered a few things. Instead of egg substitute which my store did not have, I used 2 tbs of soy flour and 1 tbs cornstarch mixed with about 3 tbs of hot water (maybe a little more, depending on consistency (you don't want it pasty, but not too runny either). I also eyeballed how much powdered sugar I used in the frosting based on how thick I wanted it. I probably used around a cup or a little more. I refrigerated the frosting over night and let the cupcakes cool overnight also and then frosted them this morning. I added raisins instead of nuts and a little pumpkin pie spice in addition to the cinnamon. Ps...food processors make shredding the carrots AWESOME. Since I did cupcakes instead of cake, I baked on 325 for about 30 minutes. So moist and yummy! Not missing the dairy one bit!
-
I felt the taste was a little plain but the texture was spot on. I think next time i might add more cinnamon or sugar. I made them into cupcakes instead of a cake. I kept the temp at 325, and baked for 21 minutes.
-
I loved this recipe! I substituted the applesauce for crushed pineapple and I added extra cinnamon. I also added a little nutmeg and cloves. Everyone raved about it, they couldn't believe it was vegan. Thank you!
-
I used this recipe for cupcakes yesterday and it turned out great! I substituted apple sauce for a small can of crushed pineapple and sprinkled in some ground cloves and nutmeg. I am skeptical of vegan baked goods but these really won me over (as well as 4 of my non-vegan coworkers!)
-
i just made this today and i loved it. it tastes so much like non vegan carrot cake. i made the recipe in 1/2 and then made cupcakes instead of cake. yum yum! mindy
see 1 more tweaks
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
