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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
Recipe Category: 


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.


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!!


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.


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


:)>>> This cake is soooo insanely good. It is my new favorite. I made it for my daughter's 1st birthday with an icing made from 1/2 a banana and 3 strawberries and she loved it. Granite it may not be as "messy and cute" as a chocolate cake, my daughter loved it and didn't know the difference. Cake is cake, and yummy is yummy. A+++++ :)>>>


This turned out really well, even though I made many substitutions. I used whole spelt flour. I added 3/4 cup each walnuts and raisins. As well as the baking soda, I added 1 tsp. baking powder and 1 tsp. acv, so they rose very well. I also added 1/2 tsp. nutmeg and reduced the sucanat by 1/4 cup. I used flax and 3/4 cup applesauce and 1/4 cup oil.
Finally, that made 41 gigantic mini muffins! They are perfectly moist, nicely spiced with just the right amount of sweetness. Delicious!


I started out making this cake and then it turned into an attempt to use up little bits of things in my pantry.  It ended up as similar carrot muffins and they're delicious.  Some time soon I will actually make this.


just tried this and it was excellent. i threw the whole thing together in about 5 minutes, and there's no need to get out any appliances for the mixing or anything, which is always a major plus in my book. and it tastes soooo good. who needs all that other stuff? i haven't even iced it or anything. will try this as muffins.

although think i undercooked it... the toothpick came out clean after 1/2 hour but i think i should've left it in the full time (i halved the recipe so i figured it was okay to bake shorter, this has been happening a lot lately with my oven). i put it in the fridge so maybe it'll firm up.

i used cinnamon, a little nutmeg and a pinch of five spice for the spices. thanks for the recipe, 5 stars!


awesome recipe! it was such an easy way to make carrot cake without having to add raisins (which i hate) and pineapple and coconut, this is just straight up simple carrot cake!


I made this for my mother-in-laws birthday, and it was so delicious. I didn't change a thing. ;)b



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