Vegan Carrot Cake Recipe -
Vegan Carrot Cake Recipe
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Vegan Carrot Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    3 hrs


  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 More Reviews

Most Helpful Positive Review
Mar 11, 2009

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.

Most Helpful Critical Review
Oct 04, 2008

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.


16 Ratings

Apr 05, 2010

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.

Oct 19, 2008

Like the other reviewer, this was way too sweet. 1 cup of brown sugar was perfectly fine, even for sweet-tooth kids. Also too much baking soda - we got an aftertaste. Will try half the soda and 2 tsp baking powder instead like my other cakes - there's no acidity in the recipe so I don't know why the soda's there! Also, 1 tbsp of cloves is entirely too much, maybe 1 tsp? I substituted the soy flour for an equal amount of ground hazelnuts and left out the almonds, currants and tapioca starch. The consistency is a good one though.

Jan 19, 2011

I used white flour since that's what I had on hand. I also cut the sugar in half, replaced the cloves with nutmeg, and currants with raisins. I didn't add any of the other optional ingredients. With the suggestions of others it turns out well, although I forgot to take into consideration of the suggestion of one reviewer to cut the baking soda in half. It's not too strong, but it is slightly noticeable. I love the base of the recipe.

Dec 29, 2011

This is a very good recipe! I didn't have all of the ingredients so I made a few substitutions. -Out of cloves, tried pumpkin pie spice -No soy flour, I tried oatmeal for fun -Out of almonds, used walnut pieces I didn't use the currants or tapioca starch. The recipe turned out very well! Excellent base recipe with good recommendations. Next time I'll try to have everything listed and see how it turns out!

Jan 10, 2011

I made this cake with the 4 tsp. of baking soda and it feels heavy in the stomach. I'd add only half of it. Otherwise it's delicious!

Oct 11, 2010

A tablespoon of ground cloves is FAR too much! And 4 teaspoons of baking soda?? This is a bitter, inedible cake.


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

cris ryan
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