Carrot Cake - FINAL - Vegan - with cream cheese frosting

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 347.9
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.8 mg
  • Total Carbs: 59.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Cake - FINAL - Vegan - with cream cheese frosting calories by ingredient


Introduction

This is the final incarnation of this recipe and it's DELICIOUS!! This is the final incarnation of this recipe and it's DELICIOUS!!
Number of Servings: 24

Ingredients

    2/3 package firm or extra firm tofu
    3/4 cup canola oil
    1 4 oz. container natural applesauce
    1cup orange juice concentrate
    4 T vanilla extract
    1/2 cup vanilla soy milk

    4 cups unbleached flour
    2 cups sugar
    3 T Baking Powder
    4 tsp baking soda
    3 tsp cinnamon

    3 cups grated carrots

    Frosting:
    1/4 cup vegan butter - soft
    3/4 cup vegan cream cheese - soft
    4 cups powdered sugar
    2 tsp vanilla extract

Tips

I use Earth Balance vegan butter sticks and Tofutti vegan cream cheese for the frosting. I also use organic, top-on carrots and grate them in advance, then let them sit to get nice and juicy.


Directions

Preheat oven to 325

Blend all wet ingredients together in a blender or food processor.

In a separate bowl, mix all dry ingredients. Add all wet ingredients to dry. Blend with a hand mixer on low for 30 seconds. Blend on medium speed for 2 minutes. Stir in grated carrots. Pour into a greased and floured 9 X 13 baking pan. Bake for 40 - 45 minutes.

Frosting:
Blend all ingredients with a hand mixer on high until smooth and creamy.

Serving Size: Makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user RENITIADB.