You are here

Member since April 2003

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
Recipe Category: 


howdy folks- gotta say this was a hit at my twins' first birthday party today. being the only vegans in my family, it surely felt good to impress with our kind of food..
i actually quadrupled the recipe because i had to make a pretty darn big cake (turned out to be 2 flower cakes with a stem and 2 leaves) a lot of cake, and i'll see about posting a picture sometime..
things i changed were: less earth balance, half the amount of sugar, adding apple juice because it was a bit dry, no coconut, substituted cinnamon applesauce for the pineapple, and bob's red mill egg replacer for well, the eggs.. it took longer to cook because i filled the pans (metal) pretty high.. but overall, goodness gracious it was scrumdiddlyumptious! OH, toasted walnuts- made them an option as peanut allergies are apparently a risk until about 2 years of age, but come to think of it, i saw everyone eat the cake without walnuts.. guess it didn't need that extra oomph!
actually, i'm gonna go have me another slice with a nice cup of tea :)


This cake truly is incredible!  I, like another reviewer, made it for my daughter's first birthday bash; we were the only vegans and EVERYONE loved it.  This is definitely a new family favorite.


This is soooo good!  I made it for my daughter's first birthday, and everyone absolutely loved it, even the non-vegs.  I substituted cinnamon applesauce for the egg replacer, and only used half the sugar called for - so delicious! 

Instead of putting nuts in the cake I had them in a bowl for guests to add to the top of their serving.

This was a huge hit!


thanks willwolf! I think I'll use the bananas...thanks for your help! :)


Nutella, there are a few substitutes you could try.  1) Mix 1 T ground flax seeds with 3 T water, per egg.  2) Use half a banana, mashed, per egg.  3) Use 1/4 c applesauce, per egg.  There are other substitutes.  Go over to the Recipe Categories, and scroll down to Meat, Dairy, and Egg Subs.  You'll find several there.  Good luck!


is there any other way of doing this without the ener-g egg substitute?? ??? ??? they don't sell in my country, and I tried to make the home made version of it,but surprise surprise, we don't get neither tapioca flour nor potato's, anyone? please?  :-[


Top recipe! This is the first carrot cake I've ever tried and it's been a resounding success. Caveats: I agree that it needs a bit less oil (I reduced it a wee bit and my cake still suffered a touch of slump  ::)), and I'd reduce the quantity of sugar as well. The latter point is a matter of personal taste, though.

It works brilliantly with a few raisins and a liberal sprinkling of walnuts. Thanks for this one - it'll definitely be added to the list of standard recipes.


All i can add is that I made this recently, with shredded coconut and crushed walnuts on the frosting, and raisins in the cake, and i had a bunch of meat-eating 17/18 year old boys at a high school graduation choose this over the carvel ice cream cake, because everyone loved it so much.

I did think the batter was a touch dry, and before adding the carrots or pineapples I whipped a banana and added that to the mix.

i went through all of the carrot cake recipes on this site and chose this one, and i highly reccomend it.  seriously, this rocks.


We had a vegan bbq this past weekend and I made this cake for dessert. I used chopped walnuts and raisins and half Ener-g egg replacer and half applesauce for the eggs. The cake turned out perfectly. It was a huge hit! Everyone said it was 'unbelievable.' I agree!


so i don't really have anything to add except i love this recipe too! i don't change anything in it apart from sprinkling crushed walnuts on top of the faux cream cheese icing. i made this for a vegan cake stall i had at a fundraiser and it sold out so fast. just amazing.



Log in or register to post comments