The Best Vegan Carrot Cake Recipe

In the search for the best vegan carrot cake recipe, I had to conduct tests.

This is serious business, not to be taken lightly.

Basically, the verdict came down to two recipes-- and both are outstanding.

They are simple and delicious, and you can't go wrong with either of them.

My Mom's Carrot Cake Recipe

One of the most renowned desserts is her carrot cake. I've been pondering making it a vegan dish for some time now, and recently took on the task, and it was way easier than I thought. Her cake just called for eggs, so all I had to do was substitute in my favorite egg replacer-- Ener-G egg replacer.

This vegan carrot cake recipe is simple and absolutely delicious.

Ingredients:

2 c. flour
2 c. sugar
2 tsp. baking soda
2.5 tsp. cinnamon
1 tsp. salt
1.5 c. canola oil
4 eggs from Ener-G egg replacer
3 c. grated carrot
1 c. chopped nuts

Directions:

Preheat the oven to 350°F.

Lightly oil and dust with a flour two 8" cake pans.

In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, beat the Ener-G eggs until very light and fluffy.

Add the canola oil to the dry ingredients, and gradually add in the eggs.

Lastly, add in the carrots and nuts.

Bake for 30 minutes, or until cake starts to pull away from the pan and a fork inserted comes out clean.

Serves 8-10.

Cream Cheese Frosting

This is a simple and delicious vegan cream cheese frosting.

Ingredients:

1.5 c. confectioner's sugar, sifted
1 8 oz. package nondairy cream cheese
2 tsp. vanilla
2 tbsp. nondairy butter
walnuts to decorate

Directions:

Whip the cream cheese and butter with a hand mixer or stand mixer until light and fluffy.

Add the sugar and vanilla and beat until fluffy and thick.

Ice the cake once it is completely cooled.

Makes enough to frost 1 2-tier cake.

This lower fat vegan carrot cake recipe comes out smooth and fluffy. It uses applesauce as a substitute for some of the canola oil, and use more flavorful sugar with the brown sugar.

Ingredients:

3/4 c. sugar
1/2 c. brown sugar
2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 c. finely-shredded carrots
3/4 c. vegetable oil
3/4 c. applesauce
2 tsp. vanilla
4 egg substitute (Ener-G)
1/2 c. chopped nuts

Directions:

Preheat oven to 325°F.

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

Stir together dry ingredients.

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

Beat about 2-3 minutes, until well mixed, and then stir in the nuts.

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

Cream Cheese Frosting

Ingredients:

3 oz. cream cheese substitute
1/4 c. margarine
1 tsp. vanilla
1.5 c. powdered sugar, sifted

Directions:

Beat cream cheese and margarine until fluffy.

Add sugar and vanilla, and beat until thick and fluffy.

Ice cake only when it is completely cooled.

Serves 8-10.

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