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Vegan Carrot Cake
At a Glance
- Total
- 1 hr 23 min
- Servings
- 12.00 serving(s)
Categories
- Cake
- Dessert
- Baking
Dietary
- Vegan
Allergens
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegan Carrot Cake brings together 3/4 cup sugar, 1/2 cup brown sugar, 2 cups flour in a practical dish for home cooking. It takes about 1 hr 23 min to prepare and cook. It makes approximately 12 servings.
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Equipment
10 x 9 inch or square cake pan, mixing bowls, wire rack
Ingredients
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups finely-shredded carrots
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 2 teaspoons vanilla
- 4 egg substitute (Ener-G)
- 1/2 cup chopped nuts (optional)
- 3 ounces Better Than Cream Cheese cream cheese substitute
- 1/4 cup margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
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Instructions
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.
Keep Cooking
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