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Incredible Vegan Carrot Cake

What you need: 

Incredible Vegan Carrot Cake:
2 1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalents (e.g., Ener-G Egg Replacer)
1 teaspoon vanilla
1 cup vegetable oil
2 cups carrots, finely grated
1 can (14 ounce) can crushed pineapple, drained
1 cup shredded coconut
nuts and raisins, optional Faux Cream Cheese Frosting:
1 (8 ounce) package vegan cream cheese
1/3 cup vegan margarine, softened (I use EArth Balance)
1 teaspoon vanilla
2 cups vegan powdered sugar

What you do: 

1. Preheat oven to 350 degree Fahrenheit. For cake, in a medium bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt.
2. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer), then add vanilla, followed by vegetable oil. Mix wet and dry ingredients together. Stir in carrots, pineapple, and coconut. Add nuts and raisins, if using.
3. I prefer a thicker cake, so I used a 9" x 9" glass pan. But if you prefer thinner cake with more servings, use a 13" x 9" pan. Grease pan.
4. Smooth batter into pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
5. For frosting, with an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!

Preparation Time: 
20 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

HAHAHAH OMG!!! SO AS I WAS MAKING THIS CAKE (IN A MUFFIN TIN) THE PEOPLE THAT WERE AT MY HOUSE WHERE MAKING FUN OF MY "CRUELTY FREE" BAKED GOODS. OF COURSE BY THE TIME THEY TRIED IT, THEY GOBBLED IT DOWN AND ASKED FOR MORE  :) !!!!!! THEY WERE SOOOO GOOD I DIDNT EVEN GET TO TRY THEM!!!  :-\

OH FOR THE FROSTING I USED THE COCONUT-PECAN FROSTING....OOHHH SOO DELISH...MY NON-VEGAN FAMILY ASKED ME TO MAKE THIS CAKE FOR MY SISTER'S BABYSHOWER...WOHOO!

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My mom made this for my birthday this year with all the add-ins (nuts, coconut, raisins).  Although the cake had to live in the freezer for over 3 weeks due to inclement weather, it was still moist and fluffy when she brought it to my house.  (She did not ice the cake until it thawed, though.)  The icing turned out perfectly.  In fact, I'm using the icing with a little lemon zest/juice in another cake today.

Thanks for the recipe. :-*

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This recipe is fantastic.  I replaced the pineapple with applesauce the first time I made it, and used less oil than it calls for.  Now I go with 1/2 of the oil, adding a little extra applesauce and a bit of water.  Suuuuuuper good.

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Anonymous

I love this recipe! I usually exclude the shredded coconut only because I never have it on hand but I'm sure it'd taste even better with it. I could eat some of this cake for breakfast, lunch, and dinner... and sadly (yeah right!) enough, I have. Haha.

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Hey Unblondie, psyllium seed husks are used by many as a fiber supplement, but they work great in many recipes as an egg replacement. The ratio i use is 1 tsp psyllium to 1/4 cup water per egg. Mix it up and let it sit for 5 minute before incorperating it into your recipe. It'll get really thick, gooey and gross, but thats the way it works. I'll let ya know if the cookies work out :)

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If I may ask, what is psyllium? And Lindsayloo, if you come up with a carrot cookie, I would LOVE to try it - sounds delicious!

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Haha, a carrot cake without carrots? Who knows, may just be crazy enough to work! Anyway, this recipe was really great and i was surprized concidering all the health(-ier) changes i always make to baked goods usually don't yield such a nice finished product. I subbed whole wheat flour for the all purpose, stevia equivilant to half the sugar called for, psyllium for the egg, coconut oil ( 1/8 cup less than called for) for the oil, trippled the vanilla, added a pinch of cloves, an extra tsp of baking powder, was generous with both the carrots (man, that grating was some work...), and subbed 1 cup maple syrup+6 ounces water for the pineapple. Made them into cupcakes and the crispy tops were so good i may try to make this into cookies next time. Thanks, i'm book-markin it!

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This cake was came out fantastic. Mine came out more like brownies and there was a lot of left over icing, but I loved it. I used a lot of coconuts and pineapple chunks but I was too lazy to add carrots.

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This recipe really is wonderful.  I wanted to make a two layer cake with 9" round cake pans, so I doubled the recipes for both the cake and frosting.  I had enough batter for both cakes plus 7 cupcakes, so it makes plenty batter. 

I replaced the eggs with 3 mashed bananas, and the pineapple with 3 - 3 1/2 cups of applesauce (both are for the doubled recipe).  I took it to a vegetarian new years eve dance party, and everyone loved it.

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Has anyone made this without the coconut?  The recipe sounds delicious, but I am not a fan of coconut at all.

i have made this several times and it always turns out delicious. for xmas, i knew some people were coming that hated coconut, so i only used half, and none of them even noticed that there was coconut in it! i can't tell there's coconut in it when i use the full cup. make sure not to use sweetened coconut, though. that flavor is far more pungent

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