CASPER
New member
Incredible Vegan Carrot Cake
Ingredients
2-1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Faux Cream Cheese Frosting:
1 8 oz package of vegan cream cheese
1/3 cup vegan soy margarine (like Earth Balance), softened.
1 teaspoon vanilla
2 cups vegan confectioners sugar
Directions:
Preheat oven to 350 degree Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe:
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!
Makes: 9 servings, Preparation time: 20 minutes, Cooking time: 40 minutes
Ingredients
2-1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Faux Cream Cheese Frosting:
1 8 oz package of vegan cream cheese
1/3 cup vegan soy margarine (like Earth Balance), softened.
1 teaspoon vanilla
2 cups vegan confectioners sugar
Directions:
Preheat oven to 350 degree Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe:
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!
Makes: 9 servings, Preparation time: 20 minutes, Cooking time: 40 minutes