Vegan Carrot Cake

Vegan carrot cake is easy to make, and everyone will enjoy -- even if they aren't eating vegan! Cream cheese frosting tops it off.

Photo by Jean K.
Adapted from vegansociety.com
Vegan Carrot Cake

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

15

servings

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

15

servings

Adapted from vegansociety.com

Ingredients

  • 4

    cups grated carrot

  • 2

    cups whole wheat flour

  • 2

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon ground ginger

  • 1 1/2

    cups demerera or brown sugar

  • 3/4

    cup raisins

  • 1/2

    cup chopped pecans

  • 1

    cup unsweetened applesauce

  • 1

    cup canola oil

  • CREAM CHEESE FROSTING

  • 1/3

    cup vegan margarine, softened

  • 1/3

    cup vegan cream cheese

  • 2 1/3

    cups icing sugar

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350ºF. In a large bowl mix all the dry ingredients together. Add the applesauce, oil, carrots and raisins and mix until everything is well combined. Pour into a greased 9”x 13” baking pan and bake for 40-45 minutes or until a toothpick or skewer inserted in centre comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing. To make the icing, cream margarine and cream cheese together until combined. Add icing sugar ⅓ of a cup at a time and continue to beat until smooth and creamy. Add the vanilla and mix again. Refrigerate until ready to use. Note: Put a piece of parchment paper on the wire rack before placing the cake on the rack

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