This recipe is amazing! I am vegan and allergic to wheat, so finding the perfect carrot cake, or any cake recipe, is a bit of a challenge and I always have to modify them. I did have to make some changes to this, obviously, but I wanted to put it out there that this recipe translates well to being vegan and wheat-free. I used spelt flour plus a pinch of xanthan gum instead of wheat flour (spelt doesn't bother me), Ener-G egg replacer in place of the eggs, almond milk with a little lemon juice to replace the buttermilk and applesauce to replace the oil. I also added a little bit more carrot and a little ground ginger. I used golden raisins. It was PERFECT...wonderfully moist and chock full of stuff. I made the Cream Cheese Icing II recipe on here, using vegan cream cheese, and mixed some more shredded coconut into the icing. Vegans and those with wheat allergies, rejoice, this is a carrot cake that you can easily adapt to your dietary needs!
Was this review helpful?
42 users found this review helpful
This recipe is amazing! I am vegan and allergic to wheat, so finding the perfect carrot cake,...