Dessert

Vegan Carrot Cake is for Dessert.

Vegan Carrot Cake takes 20 minutes to prepare.

Vegan Carrot Cake takes 40 minutes to cook.

Vegan Carrot Cake makes 16 servings.

The ingredients for Vegan Carrot Cake are:

1 3/4 cup whole wheat flour
1/2 cup wheat germ
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 cup light brown cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup soymilk
1/2 cup applesauce
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
nuts and raisins optional
(1/2 cup raisins in calorie count)

(calorie count includes 1/2 cup raisins)


icing:
1 container vegan cream cheese
1/3 cup vegan margarine
2 cups powdered sugar
vanilla

Here is how you make Vegan Carrot Cake:

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.(or make cupcakes)Faux Cream Cheese Frosting recipe1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugarWith an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.Number of Servings: 16Recipe submitted by SparkPeople user ST.JOESGIRL.

The nutritional information for Vegan Carrot Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 262.1

• Total Fat: 7.0 g
• Cholesterol: 16.8 mg
• Sodium: 144.9 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 3.6 g
• Protein: 7.4 g

The dietary needs meet for Vegan Carrot Cake is Vegan