Recipe

Best Vegan Carrot Cake Recipe

Add Step-by-Step Photos	Cgendy / All my dishes 1 year, 10 months ago This is a recipe I got from a good friend of mine. If you are vegan/ vegetarian, you have to try this cake! Prep:10m Cook:30m Servings:8	Cgendy
	easy yummy moist healthy

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Ingredients

Cake:

3 Cups shredded Carrots

1 1/4 Cup of Sugar

2 Cups Flour

1/2 Teaspoon of Salt

2 Teaspoons of Baking Powder

1/2 Teaspoon of Baking Soda

2 Teaspoons of Cinnamon

1/2 Cup of Orange Juice

3/4 Cup of Canola Oil

1 Cup of Raisins

1 Cup of Chopped Walnuts

Topping:

1/4 Cup Tofutti cream cheese or other kind of soy cream cheese

1/4 Cup Vegan Margarine

2 cups powdered sugar

1 tsp vanilla

Directions

Preheat oven to 350 degrees.

Do not use a hand mixer for this recipe, use a ladle or spoon.

Mix all the dry Ingredients together.

Then mix in the Carrots and the Oil to the dry ingredients.

Add the Orange Juice and mix it all together.

Fold in the nuts and raisins

Grease pan with cooking spray or oil.

Put the batter into cake pan.

Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.

Let cool completely

Beat cream cheese and margarine together.

Beat in powdered sugar and vanilla together with hand mixer.

Pipe into a plastic ziplock bag and close bag.

When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.

Or you can always just frost it regular.

Enjoy!

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Comments

ahmed1 1 year, 10 months ago said:
I am a big fan of carrot cake...GOOD one!!

jitka 1 year, 10 months ago said:
This cake is amazing! And it didn't even burn when I got the temperature wrong, I was thinking in Celsius, silly me!

Thank you for such a yummy cake!
Jitka

angieaugusta 1 year, 9 months ago said:
Wow..ur cake looks rich..great post.

lavonnew 1 year, 5 months ago said:
Looks good - I'll try this recipe. I'm sure you meant CANOLA oil and not GRANOLA oil. LOL

snemelka 1 year, 4 months ago said:
This was extremely good. I will never need another carrot cake recipe. I only had apple juice, and that worked fine. The frosting was, though, a tad on the sweet side. It would be fine with half the sugar. All in all, though, thank you for submitting this wonderful recipe.

just_rache 1 year ago said:
I made this without the nuts and raisins, and sunflower oil instead of canola (or rapeseed oil), and it worked perfectly. A cake even a non-vegan like me could enjoy :) Thanks for this recipe, it's really good!

cheapasfree 11 months, 1 week ago said:
This stuff is absolutely fantastic. It's good enough to be eaten without any frosting. Thank you for posting this recipe.

paula_forman 4 months, 3 weeks ago said:
Can you suggest a pan size?

cgendy 4 months, 3 weeks ago said:
Thanks for all the comments everyone! I use a rectangle 9x13 pan and slice them into squares kind of like brownies. Enjoy!

veganvirgo 3 months, 3 weeks ago said:
I made this for my mother-in-law for her birthday, she's not vegan but we are, and she went NUTS. I made it into cupcakes, reducing the baking time to 30 min, and added more tofutti cream cheese to the frosting to make it more cheesy. This recipe is incredible and I'll be making these again for Thanksgiving. Thanks so much!!

tineyvegan 3 months, 1 week ago said:
This recipe is awesome!
I didnt have orange juice so I used Hempmilk and they turned out awesome.
I also added vanilla, nutmeg, pepitas, a little bit of shredded coconut, and chopped dates
which tasted awesome if anyones curious to try

littlelil 1 month, 2 weeks ago said:
Amazing recipe!!
every year for christmas i make a batch of vegan cookies or cakes for each of the guys i work with, its become a bit of a tradition. this year i made these and opps loks like ive made a few too many!! (stuffing my face) haaha thanks for sharing,

bgt52 1 month, 1 week ago said:
I used your recipe for my very first attempt at vegan baking. It was a big hit with my family--young and old alike. I cut back a little on the powdered sugar in the frosting and added a splash of soy milk so it would pour over the two 8" square cakes (in the pan) that I made from this recipe. Foolproof!

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