The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
Carrot Cake
Page 78
| Course Type: Desserts
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Recipe Reviews
sharkycharming from Baltimore, MD
I've made many vegan carrot cake recipes over the years, and this is one of my favorites. I made it yesterday to bring to a family Easter dinner, which was all non-vegans, and nobody knew that it lacked eggs. It has a very good texture and a traditional flavor. Definitely a cake for raisin-lovers, though; I know a lot of people dislike raisins, so if you want to go with this recipe, I suggest substituting with a different dried fruit rather than just omitting them.
One thing to note: I had to bake the cake 12 minutes longer than the recipe stated. My oven might run a little cool, but I don't usually have to leave things in for more than a minute or two extra.
I topped this cake with a cream cheese frosting from the same cookbook. It was also good-tasting, but a little too thin, and the recipe made at least three times as much frosting as I needed for one cake.
I don't generally like carrot cake, but I love this one. I've made it several years running for my husband's birthday and he is a HUGE carrot cake fan. The best part of this cake in my opinion is the ratio of carrots/nuts/raisins to flours. There are many, many more cups of "healthy" good stuff than the flours and sugars. So it's almost good for you.
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