Vegan Carrot Cake w/"Cream Cheese" Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup Applesauce, unsweetened .75 cup, packed Brown Sugar .75 cup Granulated Sugar 1.5 cup Kirkland Organic Plain Soymilk 4 cup Whole Wheat Flour 2 tsp Baking Powder 2 tsp Baking Soda 1 tsp Himalayan Pink Salt3 tsp Kirkland Ground Saigon Cinnamon 3 cup Carrots - grated 1 cup, chopped Pecans .75 cup, packed Raisins Icing:1 container Daiya plain cream cheese (by THORNTONH) 2 tbsp Agave Nectar (Wholesome Organic Blue Agave) 1 tsp Vanilla Extract 1 tsp Kirkland Ground Cinnamon
Mix applesauce, sugars, soymilk, grated carrots, pecans, and raisins. Then in a small separate bowl mix the dry ingredients together. Mix the two together, but don't over mix. (You could use this at this point to make muffins.) Put in a greased and floured 9X13 pan, bake in a preheated oven at 350 for 35-40 minutes or until toothpick inserted in cake comes out clean.
Serving Size: Makes 36 Servings (9X13, cut 6 by 6)
Number of Servings: 36
Recipe submitted by SparkPeople user AVELLINGA6.
Serving Size: Makes 36 Servings (9X13, cut 6 by 6)
Number of Servings: 36
Recipe submitted by SparkPeople user AVELLINGA6.
Nutritional Info Amount Per Serving
- Calories: 145.3
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 149.9 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.8 g
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