Vegan Carrot Cake

Vegan Carrot Cake

Vegan Carrot Cake


Vegan Carrot Cake

This is a the best vegan carrot cake you will ever eat! It has rich cream cheese frosting that tastes very much like the non-vegan version. Totally yum!


  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups finely-shredded carrots
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce
  • 2 teaspoons vanilla
  • 4 egg substitute (Ener-G)
  • 1/2 cup chopped nuts (optional)
  • Cream Cheese Frosting
  • 3 ounces Better Than Cream Cheese cream cheese substitute
  • 1/4 cup margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar


  1. Grease and flour a 10" X 9" or square cake pan.
  2. Stir together dry ingredients.
  3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla. Beat about 2-3 minutes, until well mixed. Stir in the nuts, if used.
  4. Bake at 325 F for about 40-50 minutes or until a toothpick comes out clean.
  5. Cool on a wire rack.
  6. Once the Better Than Cream Cheese is at room temperature, mix all ingredients together.
  7. Frost cake.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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