Vegan Carrot Cake recipes

[Guest guest]

Alan- I haven't tried any of these. Like most recipe-junkies, I've been

squirreling them away for a rainy day! I'm glad someone will find them useful.

 

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Deb's Vegan Carrot Cake

1 cup sugar

1/2 cup brown sugar

2 cups unbleached flour

1 tsp salt

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

3 cups finely shredded carrots

1 cup vegetable oil (can sub applesauce for half of this)

2 tsp vanilla

Ener-G Egg Replacer for 4 eggs, prepared

1/2 cup chopped nuts

1/2 cup raisins

 

Grease and flour a 10 " X 9 " or square cake pan.

Stir together dry ingredients.

Mix in the carrots, egg subs, oil, and vanilla.

Beat about 2 to 3 minutes, until well mixed.

Stir in the nuts and raisins.

Bake at 325 F for about 40 - 50 minutes, or until a toothpick comes out clean.

Cool on a wire rack.

Frost when cool.

 

Cream Cheese Frosting

1 3 oz package soy cream cheeze, room temperature

1/4 cup margarine

1 tsp vanilla

1 & 1/2 cups powdered sugar

Mix all ingredients together, beating until smooth.

Frost cooled cake

By: Deborah

www.VegSource.com

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Ginny's Vegan Carrot Cake with Icing

Ingredients for Cake Batter:

1 & 1/2 cups unsifted flour

3/4 cup natural sugar (I use Florida Crystals)

1/2 cup light brown sugar (I use Sucanat)

1 & 1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt (I use sea salt)

4 & 1/2 tsp. Ener-G Egg Replacer with 6 TBS water

3/4 cup vegetable oil

1 & 1/2 tsp. vanilla

2 cups grated carrots

2 cups vegan chocolate chips (dark chocolate works better than carob)

Ingredients for Icing Batter:

1/2 cup soya flour

1/4 cup vegetable oil

1/4 cup vegan margarine, softened

2 cups confectioners sugar

1 tsp. vanilla

 

1) Start icing first, by mixing soya flour and vegetable oil well, then letting

the mixture set.

2) Preheat oven to 350 F. Combine the flour, sugar, brown sugar, baking soda,

cinnamon, and salt in large mixing bowl. Beat Ener-G Egg Replacer, water, oil,

and vanilla. Add to dry ingredients. Blend well. Stir in carrots and chocolate

chips. Pour into greased 13 x 9 inch pan, and bake at 350 F for 35 to 40

minutes.

3) Blend margarine into soya flour-vegetable oil mixture. Add confectioners

sugar and vanilla, and stir until smooth.

4) Let cake cool, then take it out of the pan and spread icing on top.

 

By: Ginny and Sti

www.ginnysveganfoods.com

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Tate's Incredible Vegan Carrot Cake

2-1/4 cups all purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. pumpkin pie spice or allspice

1 tsp. baking powder

1 tsp. salt

3/4 cup light brown cane sugar

3/4 cup cane sugar

3 egg equivalent in Ener-G egg replacer

1 tsp. vanilla

1 cup vegetable oil

2 cups finely grated carrots

1 can (about 14 oz) crushed pineapple, drained

1 cup shredded coconut

nuts and raisins optional

 

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice,

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.

Faux Cream Cheese Frosting recipe

1 package Tofutti Better than Cream Cheese, 1/3 cup soy margarine (like Earth

Balance), softened. 1 tsp. vanilla and 2 cups confectioners sugar

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

sugar.

This entire recipe tastes just like the real thing! It just made it last night

and it is so delicious!

 

Serves: 9

Preparation time: 20 minutes

By: Tate

www.vegweb.com

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