Carrot Cake

I made this amazing carrot cake today. I got the recipe off VegWeb.

Incredible Vegan Carrot Cake

Recipe by Tate


2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute (I used tofu eggs and it came out fine)
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd 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 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.

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