|Nutritional Guidelines (per serving)|
- 1/4 cup cinnamon applesauce (plain applesauce is fine too, of course, but the cinnamon adds just a touch of extra deliciousness!)
- 1 tsp. vanilla
- 1/2 cup vegan margarine (softened)
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1 cup sugar
- 1 1/4 cups flour
- 1/4 cup soy milk
- 1 cup carrots (grated)
- Optional: 1 cup walnuts (chopped)
Pre-heat your oven to 325 F. Grease and lightly flour a 9-inch square baking pan (you can also use sugar in place of the flour, or a combination of the two if you'd like).
In a large bowl or using a mixer, combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed.
Add the carrots and walnuts, gently folding them in to combine well. I personally prefer a carrot cake without walnuts, so I leave them out (and sprinkle them on top of the frosting, rather than in the cake), but I find that most other people actually prefer the walnuts. They're optional - up to you.
Spread your carrot cake batter evenly in your prepared baking pan.
Bake in the pre-heated oven for 45 minutes.
Allow your carrot cake to cool completely.
Frost your vegan carrot cake with a vegan cream cheese frosting.
Serve and enjoy!