Vegan Carrot Cake

  • Prep Time: 30 mins
  • Total Time: 1 hrs 23 mins
  • Servings: 12
  • About This Recipe

    “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.”

    Ingredients

  • 3/4 cupsugar
  • 1/2 cupbrown sugar
  • 2cupsflour
  • 1teaspoonsalt
  • 1teaspooncinnamon
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 3cupsfinely-shredded carrots
  • 3/4 cupvegetable oil
  • 3/4 cupapplesauce
  • 2teaspoonsvanilla
  • 4egg substitute( Ener-G)
  • 1/2 cupchopped nuts(optional)
  • Cream Cheese Frosting

  • 3ouncesBetter Than Cream Cheese cream cheese substitute
  • 1/4 cupmargarine
  • 1teaspoonvanilla
  • 1 1/2 cupspowdered sugar
  • Directions

  • Grease and flour a 10″ X 9″ or square cake pan.
  • Stir together dry ingredients.
  • Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
  • Beat about 2-3 minutes , until well mixed.
  • Stir in the nuts, if used.
  • Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
  • Cool on a wire rack.
  • Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
  • Reviews

  • “Best carrot cake ever. I don’t normally like to use Ener-G but it was definitely worth it in this. I can’t get tofutti cream cheese where I live so I used the buttercream frosting recipe from Vegan Cupcakes Take Over the World and it complemented the cake very well.”

  • “Really REALLY good! I used 1/2 cup brown sugar and cut the regular sugar down to 1/4 cup. The only change I will make next time is in the frosting. 1 1/2 cups sugar was too sweet but that is just personal preference.”

  • “AMAZING cake! i make this all the time.those who are fearful when they hear the word “vegan” have never been able to tell the difference!”

  • “I loved this recipe! I substituted the applesauce for crushed pineapple and I added extra cinnamon. I also added a little nutmeg and cloves. Everyone raved about it, they couldn’t believe it was vegan. Thank you!”

  • “I used this recipe for cupcakes yesterday and it turned out great! I substituted apple sauce for a small can of crushed pineapple and sprinkled in some ground cloves and nutmeg. I am skeptical of vegan baked goods but these really won me over (as well as 4 of my non-vegan coworkers!)”

  • “It was really yummy!It is by far the nicest vegan carrot cake I have come across in my 25 years as a vegan.My husband &friends loved it too & wanted the recipe.The only change I made to the recipe was to add 1 tablespoon each of soy flour & water for each egg substitute as we can’t get Ener-G here in Cyprus where I live.I left out the nuts & used less powdered sugar in the frosting.It was simply marvellous.Couldn’t get enough of it, it disappeared so quickly!!”

  • “This carrot cake is amazing! My fiance ate over half of it in one sitting. To fix the runny frosting, I added a little corn starch and refrigerated just the frosting for about an hour or so before putting it on the cake. Worked perfect and came out beautiful!!”

  • “My son said this cake was better than anything he’d ever had at Whole Foods.The only difference between this cake and a non-vegan cake is the frosting–Tofutti Cream Cheese does not make as firm an icing as regular cream cheese.My son asked for a vegan carrot cake for his b’day.I made a layer cake.There was plenty of batter for 2 8″ layers.I increased the cream cheese and powdered sugar to 8-oz. and 3-1/2 cups to have enough to fill and frost the cake.The icing was too soft and ran down the sides, but it tasted great.”

  • “this is an excellent recipe!everyone who tried it loved it, and couldn’t believe it was vegan.i made it exactly as posted, and it was wonderful.i have created a slightly healthier version and posted as recipe #265275.thanks so much for posting carol!”

  • “This was delicious…It is definitely my favorite vegan cake that I’ve made!!Thank you so much!”

  • “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.”

  • “To replace 1 egg and applesauce: I used 1 banana and a peeled pear, cut and microwaved, then mashed together. then to replace the other eggs, i used 2tbs cornstarch + 2 tbs soy powder + 4 tbs hot water and whisked together.i got a recipe for vegan cream cheese online and made it myself.cake turned out great!”

  • “This is the most luscious carrot cake ever! It is so easy to make, esp if you have a food processor to shred the carrots. Bravo Carol!”

  • “I used the recipe, but I altered a few things. Instead of egg substitute which my store did not have, I used 2 tbs of soy flour and 1 tbs cornstarch mixed with about 3 tbs of hot water (maybe a little more, depending on consistency (you don’t want it pasty, but not too runny either). I also eyeballed how much powdered sugar I used in the frosting based on how thick I wanted it. I probably used around a cup or a little more. I refrigerated the frosting over night and let the cupcakes cool overnight also and then frosted them this morning. I added raisins instead of nuts and a little pumpkin pie spice in addition to the cinnamon. Ps…food processors make shredding the carrots AWESOME. Since I did cupcakes instead of cake, I baked on 325 for about 30 minutes. So moist and yummy! Not missing the dairy one bit!”

  • “I felt the taste was a little plain but the texture was spot on. I think next time i might add more cinnamon or sugar. I made them into cupcakes instead of a cake. I kept the temp at 325, and baked for 21 minutes.”

  • “Loved the taste of the cake but after baking it for 1 hr and 20 minutes the cake remained pudding like and never became cake. i baked it in an 8×8 square pan and increased the temp to 350. could it have been the pineapple chunks i added? my oven is just fine too. i just baked cupcakes and they baked for 16 minutes and cake out nicely. can someone tell me if this is the way the cake is supposed to be? i brought it to an event and it was somewhat embarrassing to slice raw cake to people. i heard people whispering ‘it’s not baked enough’ :(“

  • “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!)”

  • “This carrot cake was the best one I’ve ever tasted. And I love carrot cake.”

  • “Excellent cake. Im not a vegan but like the fact that the recipe is low fat. I used 1 cup of egg product (egg beaters) instead of the Ener-G, andstick to rest of the recipe. The cake was very moist and my husband loved it. Thanks Carol for such a wonderful recipe”

  • “Fabulous carrot cake. Made it for a friends birthday. Totally recommend it. I used raisins instead of nuts- and that worked out just as well!”

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