|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 okay–it's carrot cake, after all, and not angel food cake (which is supposed to be light and fluffy).
- 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)
Gather the ingredients.
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. If you prefer a carrot cake without walnuts, leave them out (and sprinkle them on top of the frosting, rather than in the cake).
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!