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Heather's Dish

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Vegan Carrot Cake

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Vegan baking.  Something I knew nothing about until I started blogging, and it has remained a mystery to me ever since.

I mean, let’s be serious.  I had a veeeeeeeery difficult time last year giving up meat for Lent.  I did it, but I was not at all excited about it.  Cutting out animal products in general?  No thanks.  But vegan cooking and baking is something that I feel like I should master.  It’s a puzzle that I just have to figure out!

 

The hardest part about this for me was the fact that I couldn’t make cream cheese frosting.  Yes, I know you can vegan cream cheese and make it as close to the real deal as possible, but if you ask me some things just need to be made the way they always are or not made at all.  Plus the name Toffuti totally creeps me out.  Blech.

So like I said, this cake was actually supposed to be a batch of vegan carrot cake blondies, but it definitely turned out as a cake so that’s what we’re going with.  It’s sweet, carrot-y (in a good, good way), not too dense, and actually didn’t taste “healthy” or vegan at all!  I guess sometimes life hands you a pleasant surprise 🙂

VEGAN CARROT CAKE

  • 3/4 cup flour
  • 1/2 cup wheat flour
  • 1 cup brown sugar
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 cup vegan butter melted
  • 1/4 cup almond milk
  • flax eggs = 3 Tbsp flax + 6 Tbsp warm water (I actually used chia seeds but like the texture of flax better)
  • 1 tsp vanilla
  • 1/4 cup pureed carrot
  • 1/2 cup grated carrot
  • 1/4 cup dried pineapple, soaked in rum overnight and chopped

Preheat oven to 350.  In a small bowl mix your flax or chia egg and let sit while you combine the rest of the ingredients.  Whisk together the flours, brown sugar, baking powder, salt, and cinnamon.  In another bowl combine the vegan butter, almond milk, vanilla, “eggs”, and carrots (both pureed and grated).  Gently fold the dry ingredients into the wet ingredients.  Fold in the rum-soaked pineapple.  Pour batter into a greased 8×8 pan and bake at 350 for 45-60 minutes.  Let cool completely before frosting.

 

VEGAN BUTTERCREAM FROSTING

  • 1/4 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1-2 tsp vanilla extract

Using a hand mixer, combine all ingredients until smooth.  If too thick, add a touch more vanilla.  If too thin, add more powdered sugar.  Spread evenly on cooled cake and enjoy!

I’m not turning vegan, but I can tell you if everything good for you tasted this good it would be a LOT easier to eat 😉  Enjoy y’all!

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Comments

  1. Getting closer to Vegan everyday says

    May 16, 2012 at 2:34 pm

    Just be careful about the brand of sugar and brown sugar you use. Not all brands are vegan. Looks yummy though!!! It’s going in my Pepperplate collection! 🙂

    Reply
    • Heather says

      May 16, 2012 at 4:29 pm

      good to know, thanks for the heads up!

      Reply
  2. my little celebration says

    March 17, 2011 at 2:42 pm

    Yum! Next time I’m in the mood for carrot cake, I’ll definitely be giving this recipe a try!

    Reply
  3. Baking Serendipity says

    March 14, 2011 at 9:44 pm

    Vegan recipes are always confusing to me as well. I love when they turn out well though and this one definitely looks like a success 🙂

    Reply
  4. Kelly @ Laughter, Strength, and Food says

    March 14, 2011 at 7:28 pm

    I love carrot cake! The frosting looks so good!

    Reply
  5. Annette @EnjoyYOURHealthyLife says

    March 14, 2011 at 12:44 pm

    YUMM- that cake looks really good! I agree about the vegan thing…I don’t know if I could ever do it (b/c then I’d cook twice, 1 for me, 1 for husband– no way!!) I do eat pretty clean, though 🙂 Thanks for the recipe! 🙂

    Reply
  6. LauraJayne says

    March 14, 2011 at 12:10 pm

    I’ve never tried to make any vegan desserts myself, but the vegan cakes at Cafe Sunflower in Georgia are my favorites – vegan or not! This recipe looks delicious – maybe I should try it!

    Reply
  7. janetha @ meals and moves says

    March 14, 2011 at 12:05 pm

    I am the same as you.. nowhere NEAR vegan. But I am obsessed with vegan baking for some reason. I love experimenting!

    Reply
  8. Jessica @ How Sweet says

    March 14, 2011 at 11:40 am

    You made a vegan dessert? Are we even friends anymore?!?!?

    Just kidding. I love you.

    Reply
  9. Ellie says

    March 14, 2011 at 11:37 am

    Heather dis cake looks amazing! Great job 😀 have a glorious day

    Reply
  10. Gillian says

    March 14, 2011 at 10:57 am

    I’m drooling onto the page. I want to make this now. Or take a bite of yours. Mmm.

    Reply
  11. susan says

    March 14, 2011 at 10:41 am

    Vegan Carrot Cake. I am so down with that. We are a house full of carrot cake eaters and generally drink only almond milk…with that said, this could be a great week night treat.

    Reply
  12. Megan says

    March 14, 2011 at 9:26 am

    I haven’t tried much vegan baking, but this looks pretty manageable! Carrot cake is one of those desserts that I never actually think of making/ordering/buying but it’s so good! Thanks for the inspiration!

    Reply
  13. Trisha says

    March 14, 2011 at 8:53 am

    Looks delicious! I don’t think I could ever do the vegan thing either – but every once in a while sounds good!

    Reply
  14. yourdailygrace says

    March 14, 2011 at 8:38 am

    Oh wow that looks so good! I’m with you on vegan baking….it seems like a lot of obscure things that I don’t need to have around since I’m only a vegetarian. It’s awesome that you went vegan because I don’t know if I could take the effort to!

    Reply
  15. Alison @ Ingredients, Inc. says

    March 14, 2011 at 8:05 am

    Can’t wait to try this one!

    Reply
  16. Katie @ Health for the Whole Self says

    March 14, 2011 at 7:46 am

    Mega yum! I’m not vegan, but that’s not going to stop me from making this! 🙂

    Reply
  17. Katie @ Nourishing Flourishing says

    March 14, 2011 at 7:33 am

    I am starting to realize that a lot of people add pineapple to their carrot cake, and I am totally baffled by this, lol! For some reason the carrots already taste super sweet to me? I’m weird. This looks like a total experiment WIN. Hopefully because it’s vegan, you can have twice the portions….right? 😉

    Reply
  18. Mary says

    March 14, 2011 at 7:32 am

    Looks yummy. I will have to try this recipe…I love carrot cake!

    Reply
  19. Tracey @ I'm Not Superhuman says

    March 14, 2011 at 7:23 am

    Well it looks like regular carrot cake from here. I love carrot cake, but I have to say, my favorite part is the cream cheese frosting. I’m not saying I wouldn’t eat the vegan version, but my heart will always belong to the regular type.

    Reply
  20. Tina @ Faith Fitness Fun says

    March 14, 2011 at 7:08 am

    Yes. If only asparagus tasted like carrot cake. 😀

    Hope you have a good day!

    Reply
  21. Evan Thomas says

    March 14, 2011 at 6:59 am

    Yum! Carrot cake is my favorite. This would be tempting to eat the whole pan for sure.

    Reply
  22. Nicole @ Fresh & Fit says

    March 14, 2011 at 6:01 am

    This recipe looks delicious. I’m not a vegan either but I do like to try vegan baking recipes. I don’t feel as guilty eating them… haha. The problem I have found is everything I make comes out really flat. Tastes great, but flat.

    —

    Reply
  23. Anna @ Newlywed, Newly Veg says

    March 14, 2011 at 5:57 am

    I like your frosting idea– that tofutti stuff does NOT taste right to me!

    This looks great!

    Reply
  24. Salah says

    March 14, 2011 at 5:40 am

    Yum!! This would go right with what I gave up for lent!!

    Reply
  25. Estela @ Weekly Bite says

    March 14, 2011 at 5:34 am

    Yum! I love carrot cake 🙂 I love vegan baking!

    Reply
  26. offeringmyownconfusion says

    March 14, 2011 at 5:27 am

    Thanks for posting this recipe. My youngest son, who dreams of being a veterinarian someday, recently realized exactly where meat comes from. The realization came at the grocery store, and his condemnation got us a lot of dirty looks from other shoppers. He desires to become a vegetarian. I used to be a vegetarian before children, but because of my constant severe anemia, felt a need to include meat. We don’t eat much meat as it is- we eat a lot of legumes- but the thought of no eggs or dairy seems like a hard transition, especially when trying to please picky eaters.

    Reply
  27. Lauren at Keep It Sweet says

    March 14, 2011 at 5:08 am

    I’ve had a couple successes with vegan baking but it is defintely more of a challenge. This looks really good.

    Reply

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