Name: Carrot Cake
Prep time: 45 min
Cook time: 50 min
Yield: 8 1 4x2" slice
Ingredients: 3/4 C granulated sugar; 1/2 C vegetable oil; 1 1/2 egg replacer; 1 C flour (unbleached all purpose); 1/2 tsp baking soda; 3/4 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger (ground); 1/4 tsp cloves (ground); 1/4 tsp salt; 1/2 tsp vanilla; 1 1/4 C carrots ((grated)); 1/2 C walnuts ((chopped)); 3/4 C raisins; 2 Tbsp buttery spread; 4 oz cream cheese (soy plain); 1/2 Tbsp soy milk; 1/2 tsp vanilla; 2 C powdered sugar

Try this vegan carrot cake; bring it to your next potluck or gathering to share with your family and friends.

Course

Cakes, Desserts

Cuisine

American

Diet

Vegan

Prep Time

45 minutes

Cook Time

50 minutes

Ingredients

For the cake:

3/4 C granulated sugar
1/2 C vegetable oil
1 1/2 egg replacer
1 C flour (unbleached all purpose)
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger (ground)
1/4 tsp cloves (ground)
1/4 tsp salt
1/2 tsp vanilla
1 1/4 C carrots (grated)
1/2 C walnuts (chopped)
3/4 C raisins

For the frosting:

2 Tbsp buttery spread
4 oz cream cheese (soy plain)
1/2 Tbsp soy milk
1/2 tsp vanilla
2 C powdered sugar

Servings

1 4x2" slice

Calories

Cholesterol

Sat Fat

Carbs

527

0mg

76g

Recipe Footprint (for Recipe's Default # of Servings)

	2.6	Water saved (gallons) [animal consumption only]
	10.3	Manure (pounds) not deposited into the environment
	11.5	Grains / feed (pounds) not consumed by animals
	25.3	Methane (gallons) not created by animals
	309.7	CO2 (pounds) not released into the atmosphere
	.006	Animal lives saved

Recipe Chef

Pamela Kurp

Instructions

In a large bowl, beat together the sugar, oil, and egg replacer on low speed until mixed; add the dry ingredients and vanilla, and then stir in the carrots, nuts, and raisins.
Pour the batter into an 8 x 8-inch baking pan (greased and floured); bake at 350 degrees for 50 minutes or until a wooden pick comes out clean when inserted into the middle of the cake.
Prepare the frosting by beating together the buttery spread, cream cheese, and milk; add the vanilla and then gradually add the powdered sugar until the frosting is light and fluffy.
Once cool, frost the cake with the cream cheese frosting.

Recipe Notes

You can double this recipe and bake it in two 9-inch cake pans for a full-size double layer cake (as pictured).

Cover and store in the refrigerator for up to one week.

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