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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 12 servings The following items or measurements are not included below: 4 egg substitute Better Than Cream Cheese cream cheese substitute |
||
| Calories 398 | ||
| Calories from Fat 159 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 400mg | 16% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 58.5g | 19% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 37.4g | ||
| Protein 2.5g | 4% | |
Ingredients
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups finely-shredded carrots
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 2 teaspoons vanilla
- 4 egg substitute (Ener-G)
- 1/2 cup chopped nuts (optional)
Cream Cheese Frosting
- 3 ounces Better Than Cream Cheese cream cheese substitute
- 1/4 cup margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Directions
1
Grease and flour a 10" X 9" or square cake pan.2
Stir together dry ingredients.3
Mix in the carrots, egg subs, oil, apple sauce, and vanilla.4
Beat about 2-3 minutes , until well mixed.5
Stir in the nuts, if used.6
Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.7
Cool on a wire rack.8
Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
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- Course > Desserts > Cakes
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Larbage
On Feb 24, 2009
I used this recipe for cupcakes yesterday and it turned out great! I substituted apple sauce for a small can of crushed pineapple and sprinkled in some ground cloves and nutmeg. I am skeptical of vegan baked goods but these really won me over (as well as 4 of my non-vegan coworkers!)
From: Chef #269430
On Jan 22, 2009
Excellent cake. Im not a vegan but like the fact that the recipe is low fat. I used 1 cup of egg product (egg beaters) instead of the Ener-G, and stick to rest of the recipe. The cake was very moist and my husband loved it. Thanks Carol for such a wonderful recipe
From: Chef #327891
On Jun 23, 2006
I had to do a wedding cake for a vegan couple and I didn't have all the odd things other recipes called for! This was excellent, they loved it.
From: vegmommy
On Feb 15, 2007
This was delicious...It is definitely my favorite vegan cake that I've made!! Thank you so much!
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