This super easy vegan carrot cake is made with cinnamon applesauce to keep it nice and moist, which means that you don't need an egg-replacer or an egg substitute at all. While this does keep it simple and makes it virtually foolproof (and a great vegan cake recipe for new vegans or anyone new to baking to try), it also means that this carrot cake isn't super light and fluffy. But that's ok - it's carrot cake, after all, and not angel food cake (which is supposed to be light and fluffy!).
Frost your homemade vegan carrot cake with a traditional vegan cream cheese frosting. Or, you might also want to try this recipe for a vegan lemon frosting which would also go nicely with this carrot cake.
- 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 grated carrots
- 1 cup walnuts (chopped, optional)
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|