Vegan carrot cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 195.5
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.6 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegan carrot cake calories by ingredient
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Number of Servings: 24


    *Extra Virgin Olive Oil, 1 tbsp
    Olive Oil, .75 cup
    Granulated Sugar, .5 cup
    Brown Sugar, .5 cup, packed
    Applesauce, unsweetened, 1 cup
    Vanilla Extract, .5 tbsp
    *Flour, white, 1.625 cup
    Cinnamon, ground, .5 tbsp
    Baking Soda, 1 tsp
    Salt, 1 tsp
    Baking Powder, .5 tsp
    Nutmeg, ground, .5 tsp
    Cloves, ground, .125 tsp
    Carrots, raw, 1 cup, grated

    Coconut Oil, .25 cup (expeller pressed)
    Almond Breeze Almond Milk, Vanilla, 2 oz
    Powdered Sugar, 2 cup, unsifted


Preheat oven to 350.
mix the oil, sugar, brown sugar, applesauce, and vanilla extract together. Measure and Pour the flour, cinnamon, baking soda & powder, salt, cinnamon, nutmeg, and cloves onto the liquid ingredients. Stir just until mixed. Then use a hand mixer and mix on medium speed for 2 minutes. Bake in a greased 13x9 cake pan for 30-40 min. or when a toothpick comes out clean.
Mash up the .25 cup of coconut oil in a bowl, slowly add 16 oz. of powdered sugar and the almond milk. Mix this with the hand mixer. Keep slowly adding the powdered sugar and almond milk alternately until the right consistency. I add about 1 tsp. of lemon juice for zest to my frosting. Frost when the cake has cooled.

Serving Size: 24 2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user MJMCENTIRE.

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