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?
These were awesome! I made them for my husbands birthday and my 7 yr old at first was apprehensive about carrots and cake but she caved and ate two!!! ;)b
I just made this for a birthday party and it was a smash hit.
Here are the alterations I made:
I used 1/2 the amount of sugar, as I knew the frosting would be sweet and a lot of vegan cakes/brownies overuse sugar.
I don't believe in using 'egg replacer', so I used 3/4 cup of applesauce.
After adding the carrots, the batter was still too thick to stir, so I added a splash of soymilk.
I did not use the pineapple or coconut due to allergies.
This recipe made enough batter for one 9" cake pan; for a layer cake you will have to double it.
I used the frosting recipe from the Heather and Dan Carrot Cake recipe. It barely made enough frosting for a two layer cake but for a sheet or loaf cake it would be fine. Doubling the recipe provide way too much frosting.
Oh my gosh, this is super yummy! Love the recipe!!!!!
;)b This was beyond expectations...gone in 2 days! Awersome recipe.
I tried it with peaches instead of pineapple; honey instead of sugar. It was too moist. Most of it fed the animals.
I checked the Betty Crocker whipped cream cheese again, it is vegan.
But I live in Canada, so maybe is a bit different from the ones in the States.
And I don't think we carry pillsbury frostings here.
Both the Betty Crocker cram cheese frostings on their website contain milk. One is called Rich and Creamy, the other is Whipped. Neither is vegan. Just an FYI
in case anyone is looking - the Pillsbury cream cheese frostings all look vegan (except for the 'whipped supreme' variety which has sodium stearol lactylate).
Both the Betty Crocker cram cheese frostings on their website contain milk. One is called Rich and Creamy, the other is Whipped. Neither is vegan. Just an FYI
This is my first time making cake and turned out to be quite good.
I halved the recipe and reduced the amount of sugar to 1/2 C and 1/3 C oil in a 8 X 8'' square pan
And used apple sauce instead of pineapple and put walnuts and raisins in it.
Baked it at 340F for 30 mins. It was still a bit too moist. So next time probably going to bake it for 33- 35 mins
Got Betty Crocker cream cheese frosting ( it's accidental vegan) cause I am too lazy to make frosting by hands,
but people started eating it before I could ice it, so just didn't bother to do it. Guess I will just use it the next time
My omni friends really like it, this cake is truly incredible :)
this was AMAZING! I made it for my husband's birthday and I don't think anyone even realized that it was vegan. The only changes I made were to use Bob's gluten free all purpose flour and 1 cup applesauce instead of the oil. Turned out great! :)
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