This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs
Servings:
24
Yield:
1 9x13-inch baking dish
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Top this with my Vegan Cream Cheese Frosting.

Nutrition Facts

152 calories; protein 2.8g; carbohydrates 32.2g; fat 2.1g; sodium 278.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2009
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 used half of the brown sugar (1 cup) and half of the suggested baking soda. -I also used one whole ripe banana mashed with the sugar and vanilla instead of flax seed and water. -Lastly I added about 3/4 cup of raisins instead of currants and cloves. Read More
(54)

Most helpful critical review

Rating: 2 stars
10/04/2008
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 cake. Fat free does not equal healthy. The recipe has too much sugar. I added half the sugar and it was at a perfect sweetness for my taste. That was all that I changed. I will not make this recipe again. Read More
(35)
23 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
03/11/2009
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 used half of the brown sugar (1 cup) and half of the suggested baking soda. -I also used one whole ripe banana mashed with the sugar and vanilla instead of flax seed and water. -Lastly I added about 3/4 cup of raisins instead of currants and cloves. Read More
(54)
Rating: 2 stars
10/04/2008
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 cake. Fat free does not equal healthy. The recipe has too much sugar. I added half the sugar and it was at a perfect sweetness for my taste. That was all that I changed. I will not make this recipe again. Read More
(35)
Rating: 4 stars
04/05/2010
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 added raisins instead of currants. I cut way back on the cloves added fresh nutmeg. I also used about half the baking soda and added a tsp of baking powder plus a couple of Tbsp of oil. Turned out very good perfect texture and alot lighter than my "traditional" carrot cake recipe. Read More
(28)
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Rating: 3 stars
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 2 tsp baking powder instead like my other cakes - there's no acidity in the recipe so I don't know why the soda's there! Also 1 tbsp of cloves is entirely too much maybe 1 tsp? I substituted the soy flour for an equal amount of ground hazelnuts and left out the almonds currants and tapioca starch. The consistency is a good one though. Read More
(19)
Rating: 4 stars
01/19/2011
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. With the suggestions of others it turns out well although I forgot to take into consideration of the suggestion of one reviewer to cut the baking soda in half. It's not too strong but it is slightly noticeable. I love the base of the recipe. Read More
(10)
Rating: 1 stars
10/11/2010
A tablespoon of ground cloves is FAR too much! And 4 teaspoons of baking soda?? This is a bitter inedible cake. Read More
(7)
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Rating: 5 stars
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 almonds used walnut pieces I didn't use the currants or tapioca starch. The recipe turned out very well! Excellent base recipe with good recommendations. Next time I'll try to have everything listed and see how it turns out! Read More
(7)
Rating: 5 stars
05/17/2010
I used honey instead of sugar and nutmeg instead of cloves and the taste was really good. Although I had to bake my cake for an hour.. Read More
(6)
Rating: 2 stars
01/10/2011
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! Read More
(6)
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