-
-
My review
Vegan Carrot Cake
23
cris ryan
"This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h servings 152Original recipe yields 24 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
- Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
You might also like
Footnotes
- Cook's Note:
- Top this with my Vegan Cream Cheese Frosting.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1822 Ratings
-
-
-
-
-
Most helpful positive review
3/10/2009
I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I...
Most helpful critical review
10/4/2008
The consistency was perfect. The recipe needs some work. The cloves left the mouth burning. The recipe is missing fat and you can tell by the taste. Thus it does not satisfy your want for cak...
Most helpful
Most positive
Least positive
Newest
3/10/2009
I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I...
10/4/2008
The consistency was perfect. The recipe needs some work. The cloves left the mouth burning. The recipe is missing fat and you can tell by the taste. Thus it does not satisfy your want for cak...
4/4/2010
Good with some adjustments. I followed the advice from other reviewers and only used one cup of sugar and it was plenty sweet. I didn't use any soy or tapioca since I don't have them, but I ad...
10/19/2008
Like the other reviewer, this was way too sweet. 1 cup of brown sugar was perfectly fine, even for sweet-tooth kids. Also too much baking soda - we got an aftertaste. Will try half the soda and ...
1/16/2011
I used white flour since that's what I had on hand. I also cut the sugar in half, replaced the cloves with nutmeg, and currants with raisins. I didn't add any of the other optional ingredients. ...
12/29/2011
This is a very good recipe! I didn't have all of the ingredients so I made a few substitutions. -Out of cloves, tried pumpkin pie spice -No soy flour, I tried oatmeal for fun -Out of almon...
10/11/2010
A tablespoon of ground cloves is FAR too much! And 4 teaspoons of baking soda?? This is a bitter, inedible cake.
2/4/2012
i like to use local ingredients when i bake and i was missing a lot of them for this cakes recipe but its still vegan. this is what i ended up putting together ingredients: 2cups flour, 2 tsp c...
1/10/2011
I made this cake with the 4 tsp. of baking soda and it feels heavy in the stomach. I'd add only half of it. Otherwise it's delicious!