Super Moist Vegan Carrot Cake
This carrot cake recipe is simple and easy to follow. And, since it's egg-free and dairy-free, it's also low in fat and cholesterol-free.
This super easy vegan carrot cake is made with cinnamon applesauce to keep it nice and moist, which means that you don't need an egg-replacer or an egg substitute at all. While this does keep it simple and makes it virtually foolproof (and a great vegan cake recipe for new vegans or anyone new to baking to try), it also means that this carrot cake isn't super light and fluffy. But that's ok - it's carrot cake, after all, and not angel food cake (which is supposed to be light and fluffy!).
What You'll Need
- 1/4 cup cinnamon applesauce (plain applesauce is fine too, of course, but the cinnamon adds just a touch of extra deliciousness!)
- 1 tsp vanilla
- 1/2 cup vegan margarine, softened
- 1 tsp salt
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 cup sugar
- 1 1/4 cups flour
- 1/4 cup soy milk
- 1 cup grated carrots
- 1 cup walnuts, chopped (optional)
How to Make It
Pre-heat your oven to 325 degrees. Grease and lightly flour a 9-inch square baking pan (you can also use sugar in place of the flour, or a combination of the two if you'd like).
In a large bowl or using a mixer, combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add the carrots and walnuts, gently folding them in to combine well. I personally prefer a carrot cake without walnuts, so I leave them out (and sprinkle them on top of the frosting, rather than in the cake!), but I find that most other people actually prefer the walnuts. They're optional - up to you.
Spread your carrot cake batter evenly in your prepared baking pan.
Bake in the pre-heated oven for 45 minutes.
Allow your carrot cake to cool completely.
Frost your vegan carrot cake with a vegan cream cheese frosting,
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