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Carrots and Nothing Else Cake

What you need: 

1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don't want the "lower fat" version)
3 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
3 cups shredded carrot
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

What you do: 

1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into a 9x13" cake pan. Put into oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.
4. Let cool and enjoy! I just put powered sugar on mine but you can be more creative.
Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.
Source of recipe: This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.

Preparation Time: 
20 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I've made this three times now and it has been delicious every time. I had to hand out the recipe right left and center. It is very sweet, though, so I usually ice it with lemon juice and powdered sugar.

You can add loads of things to it, I'm sure, but it's already awesom as it is, which is particularly great because I have friends with nut allergies.

Love it!

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DELICIOUS!!! This was as good as my mom's non-vegan carrot cake but more moist. I will definitely use this as my  "go to" carrot cake recipe. Even my non-vegan friends thought it was delicious even without icing!!

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Best carrot cake ever - though I cut down on the sugar and think I will eliminate even more next time.  Too sweet to add icing too.  But sooo good!

Try sucanat if sugar is too sweet :)

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I ended up having to substitute 1/2 of maple syrup for 1/2 cup of sugar because I ran out and I accidentally shredded 1 cup extra of carrots so I just added it and it turned out perfect! Very moist, love it. I can't wait to make them again for Thanksgiving at my boyfriend's parents house :D

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I've tried the incredible carrot cake recipe on this website and liked it but i am curious to try this one because i like...just carrots...in my carrot cake?. Has anyone tried a gluten free version of this? how'd it set up, taste, look? or has anyone tried subbing agave for some or all of the sugar? any help would be great, thank you  ::)

this is what I would try ( and maybe I will  ;)b)

1 cup sorghum flour
1 cup potato starch or corn starch
2/3 cup tapioca starch
and 2 1/2 T corn flour  (either purchased or grind conrmeal in a food processor, clean coffee grinder or spice mill)

which gives you slightly more than the recommended 2 cups flour...which will compensate for the additional liquid of the agave...I thinks I would start with 1 1/3 cups of agave and check the consistency and taste then add a little more if it needs it.

thank you!! I will be trying this tomorrow as I made my Trader Joes run buying my first container of Tofutti cream cheese and another bundle of organic whole carrots for only 79 cents!! Yay I love the idea of carrot cake that I can actually eat

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well, my hubby loves carrot cake and he approves of this recipe.  The batter is delicious and we halved the recipe cause of only having three carrots and it made 12 cupcakes

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What an amazing recipe! I needed to stop myself from eating the whole thing. A winner in this household..

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Delicious carrot cake! Everyone loved it!
I didn't have any "eggs" so I mixed 1 large, very ripe mashed banana in with the wet ingredients. And added 1 1/2 tsp baking powder.
Used 50-50 white/ ww pastry flour. And it was awesome with the pumpkin pie spice. And there was no obvious banana flavor at all.
I frosted it with a vegan butter cream cake frosting.

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My 12 year old daughter and I made this last night.  It was GREAT!  I took some to work too AFTER I ate it for breakfast. The ladies loved it because I made it all fat free with the applesauce and flax meal.  There is only 1/8th of it left today.  I'll be making more.  The only thing I would add to it is some walnuts next time. 

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Great recipe!  I used 1 cup agave syrup instead of sugar.  Also added walnuts and raisins.  Yummy!

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