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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?

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!

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Very good recipe.  So far the best cake recipe I've tried off this site.  If I hadn't make it myself I would have doubted that it was vegan!  I chose to use ground flax seeds, applesauce, and pumpkin pie spice.  I also made a few modifications/subs:  whole wheat flour, added 1/2 tsp vanilla, and 1/2 c of shredded coconut.  Baked in a 9 inch springform pan for 65 min. Fabulous!  I'll try it next time in cupcake form with frosting next time.  Can't wait!

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here is a slice of cake. if you make it with flax for the egg, it is denser than if you use ener-g. the frosting is 1/3 pack of tofutti better than cream cheese, about 2 tb earth balance shortening, a box (1 lb) of powdered sugar and vanilla mixed in a food processor and then mixed with beaters.

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This was really good.
Next time, I'll try it with 3/4 cup applesauce and 1/4 oil.

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;)This recipe worked very well for me. Of course, I modified a bit, making cupcakes instead of a cake and they turned out fantastic even though I subbed 1/2 cup flour for rye flour and added 1 tsp baking powder (fluffy cupcakes ^^ - only baked for 20 mins). I also added 1/4 tsp of vanilla, and 3/4 cup mixed walnuts and raisins. Im sharing these (of course - it made like 24 cupcakes) and I can only hope everyone else thinks theyre as good as I do! ;D

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I made this last night and it was great. My fiance finished it the same night. This recipe is easy and wonderdul tasting. I topped it with cream cheese frosting.

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Anonymous

I made this recently and it was gorgeous! I was initially unsure cos it seemed an awful lot of carrot to mix in with the other stuff but it came out fine (even though I used gluten free flour too.) It was really moist and a really light texture, too.

I'll post a picture next time I make it!

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This sounds delicious, I can't wait to try it!

Have you tried this without any oil?
This probably sounds really silly, but does the flax seed have to be ground?

The flax seeds do have to be ground, otherwise they won't function like eggs, they'll just be flax seeds floating around in the recipe...

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Have you tried this without any oil?
This probably sounds really silly, but does the flax seed have to be ground?

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i took this in for my office mate today and he about died. i forget his exact quote, but he has wanted to add me on as a second wife of baking before. 'nice and moist, not to dense. the cinnamon was perfect' was all i remember. he ate about 1/3 of a two layer frosted cake today.  :o

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