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Vegan Carrot Cake

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

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Rate this recipe 4.5/5 (11 Votes)

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

Details

Servings 15
Preparation time 25mins
Cooking time 70mins
Adapted from vegansociety.com

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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