Vegan Carrot Cake

Name: Vegan Carrot Cake
Total time: 48 min
Yield: 10 servings
Ingredients: 4 medium carrots about 2 cups, grated; 1 ounce walnuts 1 oz. per 1/4 cup, finely chopped, optional; 2/3 cup canola oil; 3/4 cup light brown sugar 150g per 3/4 cup, packed; 3/4 cup granulated sugar 150g per 3/4 cup; 1 can crushed pineapple 8 oz., well-drained; 1/3 cup unsweetened applesauce 80g per 1/3 cup; 1/2 cup non dairy milk; 1 tablespoon flaxseed meal; 1 tablespoon vanilla extract divided; 2 1/4 cups all purpose flour; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice or a blend of cinnamon, ginger powder, nutmeg, allspice, and ground cloves; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt scant; 1/4 cup raisins; 1 cup vegan buttery spread; 1/2 cup vegan cream cheese alternative; 4 cups powdered sugar; 1 tablespoon nondairy creamer or milk

YUMMLY(1)

Kelsey W.: "I loved how the cake turned out. The icing was no…" Read More

21Ingredients

48Minutes

610Calories

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Description

Here's a moist, spiced carrot cake made delicious without any dairy or eggs. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC

SERVINGS:

4 medium carrots (about 2 cups, grated)

1 ounce walnuts (1 oz. per 1/4 cup, finely chopped, optional)

2/3 cup canola oil

3/4 cup light brown sugar (150g per 3/4 cup, packed)

3/4 cup granulated sugar (150g per 3/4 cup)

1 can crushed pineapple (8 oz., well-drained)

1/3 cup unsweetened applesauce (80g per 1/3 cup)

1/2 cup non dairy milk

1 tablespoon flaxseed meal

1 tablespoon vanilla extract (divided)

2 1/4 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or a blend of cinnamon, ginger powder, nutmeg, allspice, and ground cloves)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt (scant)

1/4 cup raisins

1 cup vegan buttery spread

1/2 cup vegan cream cheese alternative

4 cups powdered sugar

1 tablespoon nondairy creamer (or milk)

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Directions

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NutritionView More

610Calories

Sodium15% DV350mg

Fat26% DV17g

Protein8% DV4g

Carbs37% DV111g

Fiber12% DV3g

Calories610Calories from Fat150

% DAILY VALUE

Total Fat17g26%

Saturated Fat1.5g8%

Trans Fat

Cholesterol

Sodium350mg15%

Potassium220mg6%

Protein4g8%

Calories from Fat150

% DAILY VALUE

Total Carbohydrate111g37%

Dietary Fiber3g12%

Sugars85g170%

Vitamin A80%

Vitamin C20%

Calcium10%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(1)

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Kelsey W. 9 months ago

I loved how the cake turned out. The icing was not so good. I doubled the raisins and probably would put even more in there next time, maybe 3/4 cup, but that is my preference. The amount of walnuts needed was unclear to me, so I used half a cup. Again, I might use a little more next time. I did not like the icing. I would probably just use the cream cheese and no butter next time.