Vegan Carrot Cake
By jeenikeen
Vegan carrot cake is easy to make, and everyone will enjoy -- even if they aren't eating vegan! Cream cheese frosting tops it off.
- 15
- 25 mins
- 70 mins
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
Preparation
Step 1
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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