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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%
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Vegan Carrot Cake

Recipe #8925 | 1½ hours | 30 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Carol Bullock
May 6, 2001

This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.

SERVES 12 (change servings and units)

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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Featured Reviews for This Recipe

From: VeggieVal

On Oct 12, 2009

This basic recipe is consistently fabulous and forgiving of substitutions. I agree with the person who made the recipe similar to this that organic carrots make a positive difference. Other subs: Two med organic apples, pulsed = applesauce and 1.5 Cups of Sucanat = total sugars. I have made this recipe many times recently using (freerange) eggs or Ener-G egg substitutes and they are both great (true eggless being best). Also, Tofutti makes a wonderful product, but some of my clients wanted real cream cheese. In that case, I split it half and half and it's a dream. DO TRY this recipe and discover vegan recipes are really delicious and not scary at all. Thanks, Carol. (The pic on my website is of the whole frosted cake and so I didn't submit it>> next batch for sure!)

0 people found this review helpful

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From: Chef #1357858

On Aug 25, 2009

This carrot cake was the best one I've ever tasted. And I love carrot cake.

1 person found this review helpful

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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.

6 people found this review helpful

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