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Discussion Starter · #1 ·
Yummy Vegan Carrot Cake

By: Me, My Mom and a dozen recipes combined

Category: Desserts - Cakes

This recipe is suitable for a: vegetarian/vegan diet.



2-1/4 cups all purpose flour

(OR 1 cup WW pastry flour and 1 1/2 cups reg. flour)

3/4 cup light brown cane vegan sugar

1/4 cup white sugar

3 egg equivalent in Ener-G vegan egg replacer

1 teaspoon vanilla

1 cup vegetable oil (I use about 1/2 cup and add a bit of applesauce)

2 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon pumpkin pie spice or allspice

1 teaspoon baking powder

1 teaspoon salt

2 cups finely grated carrots

1 can (about 14 oz) crushed pineapple, drained (I don't drain all the way)

1 cup shredded coconut

nuts and raisins optional (I use gold raisins and chopped pecans, plump the raisins in some of the pineapple juice))



Preheat oven to 350°.

In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and "eggs" until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

Add the nuts and raisins if you're using them...

I like a thicker cake, so I use a 9x9 glass pan.

But use a 13x9 if you want.

Grease pan. Smooth batter out in the pan.

Bake for 40 - 45 minutes or until toothpick comes out clean.

Cool thoroughally and frost.


"Cream Cheese" Frosting recipe:

I'm not a huge fan of "Tofutti Cream Cheese" plain, but it is perfect for use in this frosting!

1 package vegan "cream cheese" 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar

With an electric mixer, beat "cream cheese" and margarine. Add vanilla, then add sugar.

Frost cooled cake


The nuts and raisins, add as few or as many as you want - it's good either way.

This sounds like a lot of work, but it's not really. I just made it again today and it's SO yummy!!

Carrot Cake
is my absolute favorite type of cake and this one turns out SOOOo good!!!!

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453 Posts
This is the recipe I use. I thought I posted it somewhere here, but maybe not.

It is AMAZING people. You have to try it. Just don't use so much sugar and oil because they really are not necessary (it can get too sweet). I like plumping up golden raisins and adding them with walnuts. Yum.

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I've found that if I use maple syrup instead of sugar, that whatever it is I'm baking stays moist, so not nearly as much oil is needed, if any. Also, I'm trying to stay off of white sugar, so it's a really good substitute.

I'm going to try this recipe for my husband's birthday. He's a carrot cake fanatic.

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Discussion Starter · #4 ·
Yeah, I do often use maple syrup or brown rice syrup or even applesauce - But this cake is awfully moist (and I DO use less oil, guess I shoulda said that) though, and it basically turns into pudding-cake if you mess too much with the ingredients...

I like it as is because it's so much like the Carrot Cake I grew up with my Mom making all the time, experiment with it however you want....

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I did this for Thanksgiving and it was wonderful. As to the crumbling problem--I mixed the sugar & Ener-G with the low speed on the mixmaster, then just folded in the rest of the ingredients carefully by hand. I also left out the coconut (because my husband hates it) and upped the carrots to 2 1/2 cups. This is the first vegan cake recipe I have ever made that didn't crumble apart. One or both of these may have helped.

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I want to try this, cos I miss carrot cake so much, and I love buying vegan carrot cake from shops/cafes, but have yet to make my own successful one.

I made carrot cake tonight, but it didnt turn out too well. A bit uncooked inside, whilst hard on the outside (always the way, isnt it?) so I'm going to give this recipe a go sometime

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