Vegan Carrot Cake 2

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 295.7
  • Total Fat: 6.9 g
  • Cholesterol: 16.8 mg
  • Sodium: 144.3 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.4 g

View full nutritional breakdown of Vegan Carrot Cake 2 calories by ingredient
Submitted by:

Number of Servings: 16


    2 cup whole wheat flour
    1 cup brown sugar
    2 teaspoon baking powder
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoon cinnamon
    substitute for 3 eggs
    2 teaspoon vanilla
    1/2 cup apple sauce
    1/2 cup soymilk
    2 cup shredded carrots
    1 cup crushed pineapple, undrained
    1/2 cup wheat germ


Mix dry ingredients together. Add wet ingredients and mix till blended. Do not overmix. Lightly spray a 9x13 pan or a 10 tube pan with vegetable spray (i.e. Pam). Sprinkle with wheat germ. Spoon in cake batter. Bake about 35 to 45 minutes in a preheated 350 degree oven. A tube pan may take longer than a rectangular one. Make sure you test for doneness.
makes 16 cupcakes. or 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ST.JOESGIRL.

Rate This Recipe