vegan carrot cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.5
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 530.3 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.3 g

View full nutritional breakdown of vegan carrot cake calories by ingredient
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ridiculously low calorie ridiculously low calorie
Number of Servings: 12


    2 cups whole wheat pastry flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 tablespoon cinnamon
    1 teaspoon salt
    2 cups grated carrots
    1 cup 8th continent light soy milk
    2 cups applesauce
    1/2 cup sugar free maple syrup
    1 tbsp splenda
    1/2 cup crushed walnuts


First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.

Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350°F.

Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts.

Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool on a counter for 30 min and then frost with cream "cheese" frosting if desired.
Serves: 12 (large slices).

Number of Servings: 12

Recipe submitted by SparkPeople user MMMEGANNN.

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