Vegan Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 7.0 g
  • Cholesterol: 16.8 mg
  • Sodium: 144.9 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Vegan Carrot Cake calories by ingredient
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Number of Servings: 16

Ingredients

    1 3/4 cup whole wheat flour
    1/2 cup wheat germ
    2 teaspoon baking soda
    2 teaspoon cinnamon
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup light brown cane sugar
    3 egg equivalent in Ener-G egg substitute
    1 teaspoon vanilla
    1 cup soymilk
    1/2 cup applesauce
    2 cups finely grated carrots
    1 can (about 14 oz) crushed pineapple, drained
    nuts and raisins optional
    (1/2 cup raisins in calorie count)

    (calorie count includes 1/2 cup raisins)


    icing:
    1 container vegan cream cheese
    1/3 cup vegan margarine
    2 cups powdered sugar
    vanilla


Directions

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
(or make cupcakes)

Faux Cream Cheese Frosting recipe

1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.

Number of Servings: 16

Recipe submitted by SparkPeople user ST.JOESGIRL.

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