VEGAN CARROT CAKE

Vegan Carrot Cake image

Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar.

Provided by Lt. Amy

Categories Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon baking soda
3 cups shredded carrots (i like to not shred them too fine so you can see the carrot in the cake)
1 1/2 cups vegetable oil
2 teaspoons vanilla
1 cup soft tofu
1/2 cup chopped nuts (walnuts are good, but any nut will do)

Steps:

Grease and flour a 13" X 9" pan.
Stir together dry ingredients.
Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
Beat about 2 to 3 minutes until well mixed.
Stir in the nuts.
Bake at 325 degrees for about 50 to 60 minutes.
Cool on a wire rack.
Frost and enjoy.

*** Explore more Vegan Carrot Cake Recipes »

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