Vegan Carrot Cake

Vegan Carrot Cake

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    3 h
cris ryan
Recipe by  cris ryan

“This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch baking dish

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
  2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Reviews (12)

Rate This Recipe
Stacy
41

Stacy

I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I used half of the brown sugar (1 cup) and half of the suggested baking soda. -I also used one whole ripe banana, mashed with the sugar and vanilla, instead of flax seed and water. -Lastly, I added about 3/4 cup of raisins instead of currants and cloves.

LovingFoodInNYC
30

LovingFoodInNYC

The consistency was perfect. The recipe needs some work. The cloves left the mouth burning. The recipe is missing fat and you can tell by the taste. Thus it does not satisfy your want for cake. Fat free does not equal healthy. The recipe has too much sugar. I added half the sugar and it was at a perfect sweetness for my taste. That was all that I changed. I will not make this recipe again.

AUTUMN609
19

AUTUMN609

Good with some adjustments. I followed the advice from other reviewers and only used one cup of sugar and it was plenty sweet. I didn't use any soy or tapioca since I don't have them, but I added raisins instead of currants. I cut way back on the cloves, added fresh nutmeg. I also used about half the baking soda and added a tsp of baking powder, plus a couple of Tbsp of oil. Turned out very good, perfect texture and alot lighter than my "traditional" carrot cake recipe.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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