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
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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.

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