Apr 23 2013

Vegan Carrot Cake Recipe

I’m not even sure where this recipe came from, but this is the best carrot cake I’ve ever had (pre and post vegan). No other can compete!

I usually post healthy recipes, but occasionally we need to give in to gluttony. This is one of those times. The cake and the frosting combined have a whole cup of butter, but it’s worth it. Total crowd pleaser, and great for vegan doubters!

The kids like to frost it themselves. So I just cut smaller pieces and put a little extra frosting in a bowl. With this recipe there’s plenty of extra.

Ingredients:

  • 1 1/4 flour
  • 1 cup sugar
  • 1 cup grated carrots
  • 1 cup grated walnuts
  • 1/2 cup vegan margarine, softened
  • 1/4 cup cinnamon applesauce
  • 1/4 cup non-dairy milk
  • 2 tsp cinnamon
  • 1.5 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp salt

Preparation:

Pre-heat oven to 325. Grease and flour a 9-inch square baking pan.Combine applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add carrots and walnuts.Spread batter evenly in baking pan. Bake for 45 minutes.Frosting:

Ingredients:

  • 1 container non-dairy Cream Cheese
  • 2 cups powdered sugar
  • 1/2 cup soy margarine – softened
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Preparation:

Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice.

One Comment

  1. Karen
    Posted May 31, 2015 at 3:52 pm | Posted By: Karen

    The ingredient list says baking soda, but then in the prep it says baking powder. Which is it?

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