Vegan Carrot Cake

Carrot cake for Easter seems to fit. I think I’ll leave a piece out for the Easter bunny.
Fresh Carrots
Don’t even think about making this a layer cake, just be happy to be eating tasty carrot cake as a vegan and count your blessings. I tried to get fancy and ended up eating a lot of gooey, broken pieces of cake that I could not paste together for the life of me.
This recipe does it in a 9×12 pan. Good enough.


Vegan Carrot Cake
3 sticks, plus 1 tablespoon Willow Run Margarine
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 tablespoon corn starch
4 large eggs – Ener-G-Egg Replacer (follow directions on box)
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup raisins
1 cup chopped nuts – like walnuts or pecans, toasted (if desired)
Cream Cheese Icing:
8 ounces – 1 tub Tofutti Better than Cream Cheese
1 stick Willow Run Margarine
1 (1-pound) box confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
Grease (9×12 inch) cake pan with 1 tablespoon
of the soy margarine and set aside. In a large bowl,
cream the margarine with an electric mixer. Add
the sugar, and beat. In a medium bowl or on a
piece of parchment, combine the flour, baking
soda, cinnamon, salt, corn starch and mix well.
Add the dry ingredients, add the egg replacer, beat well.
Add the vanilla extract and mix. Add the
carrots and beat on medium speed until well
incorporated, about 2 minutes. Add the raisins
and nuts. Mix well.
Spoon into the cake pan and bake
until set and a cake tester inserted into the
middle comes out clean, 25 to 30 minutes.
Remove from the oven and let cool.
For the Frosting: In a large bowl, cream
together the Tofutti cream cheese and the
soy margarine until light and fluffy.
Add the sugar gradually, beating constantly.
Add the vanilla and when the cake is cool,
spread the top with tofutti cream cheese
frosting.
Serve to your favorite bunnies.

4 thoughts on “Vegan Carrot Cake

  1. This recipe is horrible. Forget 9X12. It doesn’t fit. I did it in an 11X13 and this cake turned into the bubbling monster from hell and destroyed my oven. I had a wonderful recipe that I made a layer cake out of and it came out beautiful. It was called an “Qmning Wowing Carrot Cake”. Got it off the web a couple of years ago and made it about 4 times, but have misplaced it. If anyone knows where that is. please respond. Anyway the birthday party I had planned today is going to have to store bought cake and I will have to abstain. Please don’t post recipes that don’t work. I should have read the notes at the top closer before I started. And the title of this Wedsite should told me to stay away. You are either Vegan or not.

  2. I agree with Renee. And why have the word vegan when 4 eggs are part of the main recipe? Recipes that simply substitute Egg Replacer don’t lead us to original solutions.

  3. I’m sorry, but Renee (and the other reviewers who agree) must not know how to measure.
    I’ve followed this recipe word by word around four times, and every time I’ve been praised for the tasty carrot cake that results. I make 3/4 of the amount of icing that it says here, because for my taste it’s too much icing for a 9×12 cake. But otherwise, this is an excellent recipe if you want a vegan carrot cake and know how to measure teaspoons and cups.

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