You are here

Member since April 2003
0
4.85507

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 is an amazingly yummy cake--I love it. But the main reason I'm writing this review is to compliment Springtime on the fancy cake decorations in her photos. Wow--they are beautiful! You are the master of cake decoration! I bow down... :)

0 likes

I'm been looking for a good carrot cake recipe for my mom who is addicted..but I'm trying to stay away from baking soda and baking powder...any ideas on a replacement?

Ener-G (same company that makes the egg replacer) has a baking soda replacement made with calcium carbonate instead of a sodium bicarbonate. It costs more, of course, and you have to use double the amount that the recipe calls for, but I've used it before and it works decently. I'd say that the sodium-based one still works better, but Ener-G's will definitely do the job.

0 likes

Springtime, how did you make those swirly designs?? Looks great!!

0 likes

love love love this recipe
postin pics of my last two batches, one for my grandpas 70th birthday, and one for christmas (ok, im a slow poster, allrigh...lol)

/reb

0 likes

WOW!!!  This IS incredible carrot cake!  After reading all the reviews I subbed all the oil with 1/4 cup cinn. applesauce, 1/4 cup oil, and 1/2 cup soy margarine.  The cake held together perfectly.  I used two 9" rd pans and it only needed 30 min. cook time,  Thank you for a great recipe.

0 likes

Very good as far as the cake recipe but the frosting is too sweet.

0 likes

:D Good job recipe submitter!  I did what a lot of other people suggested: cut the oil down to 1/2 cup, regular unsweetened applesauce instead of pineapples and a little more apple sauce to compensate for the oil, also through in more cinnamon few dashes?, no raisins or nuts.  Baked in a 10" spring form pan (that is all I have) for 35min.  After it cooled the top seemed kind gooey but not to worry the inside was great and the FABULOUS icing covered up the gooeyness.  My new employee is very skeptical about vegan food and LOVES this cake says it is better then the "real stuff" (the kind that has torture and murder in it  :) ).  She said she would pay me $10 to make her one.  I am making it again today for a birthday and will sprinkle raisins on top.  BTW the icing recipe yields a LOT - that is what I am using today is left overs...you could probably cut it in 1/2.

People must try this cake

0 likes

I'm been looking for a good carrot cake recipe for my mom who is addicted..but I'm trying to stay away from baking soda and baking powder...any ideas on a replacement?  I know if I use yeast instead the flavor should be masked by the other ingredients but I'm not sure how to integrate it in without letting it rise etc.  Any help???  Thanks ahead of time!

0 likes

I make this for an after-school program and the kids love it... of course, I call it a "Harvest Cake" instead of carrot cake since to an 11-year old, carrot cakes are disgusting.

I use 3/4 cups of applesauce instead of ener-g egg replacers, and I think it makes the cake nice and moist. I don't use nuts (allergies) or coconut or pineapple (because of the picky eaters). I do add raisins though.

Great recipe, everyone who's tried it has loved it.

0 likes

Yes! I made cupcakes with this recipe last night and they turned out fantastically! My man liked them a LOT for breakfast this morning, heated up in the oven for a couple minutes and some Pure spread smothered on it. Yum! I think I want to make this as my wedding cake as well. I'll definitely update you if THAT happens!

0 likes

Pages

Log in or register to post comments