Vegan Carrot Cake
When I was little, I noticed my Mom eating cake. When I asked what kind of cake it was she replied, “you won't like it, it has carrots in it”. Later in life I realized that she said that so she could horde the best type of cake in the world all for herself! (Don't think I forgot about that Mom) Just to make sure that doesn't happen again, I designed this vegan carrot cake recipe which features carrot enhancing ingredients such as pineapple, molasses, cinnamon, cardamom with just the right amount of raisins and walnuts for optimal flavor contrast. It's great slathered with Cream Cheese Frosting. I also have a vegan carrot cake recipe for 8 inch cake pans.
Find more Birthday recipes on Veganbaking.net
Vegan Carrot Cake Recipe2 cups carrot pieces
1 ¾ cups sugar
1 cup pineapple pieces
½ cup vegetable oil
¼ cup mild molasses
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla extract
½ teaspoon cardamom
1 ½ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
½ cup raisins
½ cup chopped walnuts
1) Blend the carrots with the other flavor building ingredientsPreheat your oven to 350F (177C). Cut the carrots into 1 inch pieces. Process or blend the carrots, sugar, pineapple, vegetable oil, molasses, cinnamon, nutmeg, vanilla extract and cardamom until coursely mixed.
2) Whisk together the dry ingredientsIn a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.
3) Build the cake batterAdd the flour mixture to the mixing bowl containing the wet ingredients and mix until combined. Mix in the raisins and walnuts with a spoon.
4) Bake the vegan carrot cake to perfectionPour mixture into a lightly oiled 9 x 13 inch square baking dish and bake for about 45 minutes or until an inserted toothpick comes out clean. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 9 x 13 inch Vegan Carrot Cake.
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I just made this cake last night for my husband's birthday. Carrot cake is his favorite and he's been missing it since we became vegan. The taste is amazing, but I think the molasses I used (wholesome sweeteners) caused it to burn around the edges very quickly. As a result, I took it out too soon and parts were not fully cooked. What kind of molasses would you recommend to avoid this problem?
Hi Mattie I tried this recipe and it worked great i used fresh ground spelt and it turned out way better than any other carrot cake i have made. I also used the cream cheese topping you suggested ,I even made the shortening ,i figure that if I am going to make a good healthy home made cake ,I should do it all the way and it turned out great . i understand that the gluten content isnt the same in spelt as it is in other flours ,But my mom prefers to use the spelt or Hard red spring wheat. Thanks for making such a great recipe for me to use Avery Tulak
Just fantastic! I have never made carrot cake before and was thrilled with how it turned out. The whole family loves it. After having made it I went and checked non-vegan recipes and was really shocked how much fat is eliminated in this recipe. Thank you so very much for sharing your talent.
Just to update that I tried to substitute the oil with applesauce and it didn't work. Unfortunately came out underdone and rubbery. I may try one more time without the oil ( and just not replacing it with anything), but it's hard to see such a great cake ruined. Marie - your original is still the best!
Amazing texture, a keeper!
Thank you so very much for this recipe. I love it (as did my husband) and will certainly be making it again. The texture is amazing. It is moist without being stodgy and I appreciate that this recipe has a lot less oil than other carrot cake recipes I've tried and the fact that the pineapple gives moisture and body without a noticeable pineapple flavour.
Now that I've tried it almost as written (I substituted Xylitol for the sugar and Sweet Freedom for the molasses) I plan to make the following substitutions next time around:
1) Put in half or less of the nutmeg (was too strong for me)
2) Try pecans instead of walnuts
3) Grate half the carrots with a fine grater separately. I think I processed them too fine this time around and didn't really notice them at all in the finished cake. I like to SEE the little bits of carrot in the finished cake.
I was also considering trying to reduce the oil even further by substituting either orange juice or applesauce for part of it. Haas this been tried by anyone before and, if so, can you advise / warn about the results?
I made this cake today - the best carrot cake I've ever had (and I'm spoilt when it comes to cake). The method is unusual and the amount of carrots and pineapple seemed way too much, but it worked out perfectly and made a very moist, flavorful cake. Thank you Mattie!
Best of the best
So great!! I'm a big lover of carrot cake and I thought our local health food store's restaurant made the best. I can say that this recipe beat its pants off! It was pretty easy to put together and baked up beautifully. The spices are incredible and the cake is moist. Pair it with the vegan cream cheese frosting linked above and it is absolutely divine. Love it! Thank you!
Just made this for my mum's birthday! Accidently left out the pineapple, but it still turned out great. Thanks so much for the recipe xx
Today, I made carrot cake cupcakes. It has been a journey. I don't have many grocery food options in LC. I went on a mad hunt to find cardamom and vegetable shortening. I asked the guy stocking spices if they had cardamom. He said," That sounds very expensive." Well sure enough it was the most expensive one ($17.99) at the local Albertsons. For a split second, I almost splurged. No cardamom in this carrot cake. I did read that cinnamon and nutmeg mixed equal parts is a good substitution. Cardamom as a very distinct amazing flavor. It doesn't even compare. I ended up using a little extra cinnamon and nutmeg.
I did not have molasses, but substituted it for maple agave syrup and used a little less sugar.
Next, vegetable shortening. I was crossing my fingers they would have Earth Balance vegetable shortening. Nope, not at Albertsons. Only Crisco. No thanks. I ended up going to a co-op and purchasing Tofutti vegan cream cheese for the frosting.
My recipe as follows:
8oz Tofutti cream cheese
2 tsp vanilla
1/4 cup Smart Balance butter spread
2 cups confectionery sugar (powder sugar)
The cream cheese frosting is very yummy. I think the vegetable shortening would have made the consistency a lot thicker versus gloppy. I will try next time.
An old friend from the past called tonight. I was making these cupcakes while talking on speaker phone. Therefore, I totally forgot to put the walnuts and raisins in. I knew I forgot something!!!!! Anyways, the carrot cupcakes came out great. I will definitely use this recipe again. I plan on freezing some for an emergency snack!
Happy New Year!