Incredible Vegan Carrot Cake
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
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!
SO HOW'D IT GO?
I think that instead of saying "this didn't taste vegan at all!" We should be saying that it DOES taste vegan. Redefine what vegan food is. Our food is good!MMmmm..this tastes vegan!
I made this cake last weekend for Mother's Day, and my whole family loved it. I didn't change anything in the recipe except using slightly less oil than was called for, and it came out completely delicious, even without the icing. I didn't use nuts or raisins, though.. the coconut added enough texture for me. I recommend making some muffins with this recipe if you have left-over batter, (I used an 8x8 cake pan, and had enough for 6 muffins) they are easier to give to people if you aren't just serving it up at home. I plan on making this again soon!
I love this recipe. I make it at least once a month and not only do I love it, but so does my very non-vegan, carrot-hating boyfriend. I use melted Earth Balance instead of oil, I replace both the "eggs" and the pineapple with cinnamon applesauce, and I add raisins (and an extra splash of vanilla.) Yum.
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