Gracious Vegan Carrot Cake

Gracious Vegan Carrot Cake 

By the Gracious Vegan

Carrot Cake with Cashew Cream Cheese Frosting square.jpg

This recipe is an adaptation of Robin Robertson’s recipe for carrot cake. I did the multiplication to have enough for two layers or a 13x9 cake, plus I futzed with the measurements and replaced some of the oil with applesauce. Carrot cake is a bit old-fashioned now, but the autumn-spice flavor and the complex texture are timeless and appealing.

Makes one 8” double-layer cake or one 13”x9” cake

Preheat the oven to 350°F. For a layer cake, line two 8” round pans with parchment or wax paper. Spray the sides lightly with spray-oil. For a sheet cake, spray an aluminum or glass 9x13” pan with spray-oil.

In a medium bowl, mix together the dry ingredients. 

  • 3 cups all-purpose or whole wheat pastry flour (or a combination)

  • 1 Tablespoon baking powder

  • 1 Tablespoon ground cinnamon

  • 1.5 teaspoons baking soda

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon salt

In a large bowl, combine the following ingredients. 

  • 1 + 1/3 cup sugar

  • 3/4 cup nondairy milk

  • 3/8 cup applesauce

  • 3/8 cup canola or other neutral oil

  • 3/8 cup maple syrup

  • 1 Tablespoon vanilla extract

Add the dry ingredients to the wet ingredients and stir until just combined. Then stir in the carrots and add-ins until just combined.

  • 3 cups grated carrots

  • 1/2 cup golden raisins and/or 1/2 cup shredded coconut and/or 1/2 cup chopped nuts

Scrape the batter into the prepared pan(s). Bake until a toothpick comes out clean, 30-40 minutes for 8” rounds or 40-45 minutes for 13x9”. The cake should be a definite shade darker than the raw batter, with the edges even darker, and a toothpick should come out clean.

For 8” rounds, let the cakes cool in pan for 15 minutes, then invert them onto wire racks to cool completely. 

Frost with: 

Timing: About 70 minutes, then more time to cool

Nutrition: Healthier than many cakes

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