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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?

This cake is absolutely wonderful.  I only made a few minor alterations myself; I used flaxseed for the egg-replacer, added a pinch of nutmeg, and I used a little less oil.  I also made a vegan buttercream frosting instead of the cream cheese.  I followed the rest of the recipe to the letter, though, and the title says it all: This cake IS incredible.  I almost started crying after I took my first bite.  ::)  In short - thank you for the wonderful cake recipe.

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Love this receipe!!!! This is my new all time FAVORITE.  I made it last night for myself for fathers day. I didn't make any alterations to it.  The only problem I had was with the frosting, 1) almost to sweet 2) it was to thin and runny (although this may have been my fault as I left the "cream cheese" and the vegan butter out to soften just a little to long).

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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

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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.

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Oh my gosh, this is super yummy! Love the recipe!!!!!

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;)b  This was beyond expectations...gone in 2 days! Awersome recipe.

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I  tried it with peaches instead of pineapple; honey instead of sugar. It was too moist. Most of it fed the animals.

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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.

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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).

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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

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