Carrot Cake (Vegetarian)

Try this carrot cake; bring it to your next potluck or gathering to share with your family and friends. It’s also easy to veganize this recipe for a healthier, more animal / earth-friendly cake…

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessertOther This recipe has been added to your Meal Plan

Add to Shopping List This recipe has been added to your Shopping List

Servings

1 4x2" slice MetricUS Imperial

Calories

Cholesterol

Sat Fat

Carbs

560

71mg

7g

75g

Recipe Chef

Pamela Kurp

Course

Cakes, Desserts

Cuisine

American

Diet	Vegetarian

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 eggs
• 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 butter (dairy)
• 4 oz cream cheese (dairy plain)
• 1/2 Tbsp milk (dairy)
• 1/2 tsp vanilla
• 2 C powdered sugar

Course Cakes, Desserts Cuisine American Diet Vegetarian 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 eggs 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 butter (dairy) 4 oz cream cheese (dairy plain) 1/2 Tbsp milk (dairy) 1/2 tsp vanilla 2 C powdered sugar

Servings 1 4x2" slice MetricUS Imperial Calories Cholesterol Sat Fat Carbs 560 71mg 7g 75g Recipe Chef Pamela Kurp

Instructions

1. In a large bowl, beat together the sugar, oil, and egg on low speed until mixed; add the dry ingredients and vanilla, and then stir in the carrots, nuts and raisins.
2. 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.
3. Prepare the frosting by beating together the butter, cream cheese, and milk; add the vanilla and then gradually add the powdered sugar until the frosting is light and fluffy.
4. 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.

© Mainly Vegan LLC