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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?

Yum! Very moist. I used the food processor to shred the carrots really fine and it only had a hint of carrot taste.  Since I didn't shred them by hand, next time I'll use more carrots as I found out uhblondie did. No worries though.  :D

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I love you baypuppy! I just made this and...I really don't want to have to share it with anyone!

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Very nice recipe, and moist  I topped it with vegan cream cheese icing. I wanted to try using crushed pineapples cause it  sounds very good, since I saw it in the other carrot cake recipes... but will probably not use applesauce.  ;)b

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Baypuppy - I've never used an oven thermometer, but I've never had a problem with other baked goods at all.

I used vegetable oil (which I believe is rapeseed oil), as I don't think I've ever heard of / seen canola oil in the UK.

I do like the idea from sea_of_grren for making my own applesauce - can't belive I didn't think of doing that myself ::)

Even so, I'm still not sure I'll try carrot cake again, but don't let this put othere people off as I think it may just be me!

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shelloid, i wonder if it might be an oven issue. usually when things bake like that (done on outside, not on inside) the oven temp is weird. do other baked goods come out fine? do you use an oven thermometer?

also, what kind of oil did you use? i've made this with all canola (or other light oils, not olive or something heavy) before and it is richer than the "lower fat" version. i'm sorry to hear that something went wrong with it for you!

sea of green has a good idea about DIY applesauce. it sounds like you can also take some of the UK style apple sauce and blend that, given that it is mostly apples and maybe some sugar or whatever. you might be able to use soy yougurt or another fruit puree--just water it down until it is about as "thick" as the oil. you might have to add more water to get the batter right. i haven't tried these subs, but i've had good luck using soy yougurt in baking.

i usually use flax seeds for my eggs in this. i think your sub is a "normal" one, so i'm going to keep with my oven theory.

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Eeeek!  I'm really not sure what went wrong with my attempt here.  It was totally unedible!  The top looked cooked and was firm after 40mins but inside was all squidgy and totally underdone :(
I really wanted to like this recipe but I ended up having to throw it away as it tasted bad too!

I do think it may have been my fault however - I didn't use apple sauce (not a common ingredient in cooking in the UK, so I didn't have any in) & used all oil as suggested in the recipe - I think this led to the cake being oily and a bit icky tasting.
I also think my egg substitute was maybe wrong - I used chickpea flour mixed with water as the 'egg' and I think that that could have been a mistake.

I'm unsure whether I'll try this again - I'm gonna buy some egg replacer (as I have started baking a lot more anyways), but the only applesauce I can get in the UK is like a table condiment and has lumps of apples in and is sweetened, so I'm not sure that would help.

I'm really gutted as I had really high hopes for this recipe from all the other reviews.

for the applesauce, you could peel (i leave it on cos vitamins are in the skin) and core an apple and blend it in a food processer with a smidge of water. just a suggestion, it always works fore me :)

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Eeeek!  I'm really not sure what went wrong with my attempt here.  It was totally unedible!  The top looked cooked and was firm after 40mins but inside was all squidgy and totally underdone :(
I really wanted to like this recipe but I ended up having to throw it away as it tasted bad too!

I do think it may have been my fault however - I didn't use apple sauce (not a common ingredient in cooking in the UK, so I didn't have any in) & used all oil as suggested in the recipe - I think this led to the cake being oily and a bit icky tasting.
I also think my egg substitute was maybe wrong - I used chickpea flour mixed with water as the 'egg' and I think that that could have been a mistake.

I'm unsure whether I'll try this again - I'm gonna buy some egg replacer (as I have started baking a lot more anyways), but the only applesauce I can get in the UK is like a table condiment and has lumps of apples in and is sweetened, so I'm not sure that would help.

I'm really gutted as I had really high hopes for this recipe from all the other reviews.

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This cake was incredible!!  :)>>> I usually don't like carrot cake and made this for DH. I'm hooked though!

For modifications, I used 1/4 cup oil and 3/4 cup applesauce; added some walnuts, a dash of ginger and cloves. We ate it straight out of the pan without icing. It was DELICIOUS!

Thanks bp!!

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This was ok - very gooey. Not very nice cold.  ;)b

I had a completely different experience with this cake, personally. This was the BEST carrot cake I have ever had - and I have had a lot! The texture was great - not too dry, not too moist. The carrot flavor balanced well with the cinnamon (I also tossed in a little nutmeg). I topped it with Pillsbury's Cream Cheese frosting, which is accidentally vegan (and easy, although still not good for you, LOL). I only eat cake cold, out of preference, and I thought this cake tasted great that way. So I guess it just depends on the experience. :-)

For those of you who, like me, are too lazy to shred all those carrots, here's a tip. Put chunks of carrot into your food processor (you could try a blender, but I don't think it would work) and pulse until you get small pieces. It won't shred this way, but you'll still get the flavor and texture you need and it only takes 30 seconds. I used 4 cups of carrots processed this way.

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This was ok - very gooey. Not very nice cold.  ;)b

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