VEGAN CARROT CAKE

Vegan Carrot Cake image

This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.

Provided by Carol Bullock

Categories Dessert

Time 1h23m

Yield 12 serving(s)

Number Of Ingredients 17

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Ingredients

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)
3 ounces Better Than Cream Cheese cream cheese substitute
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients.
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.
Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
Cool on a wire rack.
Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

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