Desserts

Ultra Vegan Carrot Cake

READY IN: 1hr 15minsYIELD: 1 cake

INGREDIENTS

  • Cake Ingredients
  • 3cups shredded carrots
  • 2cupsflour
  • 1 14 cupssugar
  • 12 teaspoonsalt
  • 2teaspoonsbaking powder
  • 12 teaspoonbaking soda
  • 2teaspoonscinnamon
  • 12 cuporange juice
  • 34 cupcanola oil
  • 1cupraisins
  • 1cup of chopped walnuts
  • Topping
  • 14 cuptofutti better-than-cream-cheese or 1/4cup other kind soy cream cheese
  • 14 cupvegan margarine
  • 2cupspowdered sugar
  • 1teaspoonvanilla
  • NUTRITION INFO

    Serving Size: 1 (141) g

    Servings Per Recipe:12

    Calories: 474.8

    Calories from Fat 183 g 39 %

    Total Fat 20.4 g 31 %

    Saturated Fat 1.7 g 8 %

    Cholesterol 0 mg 0 %

    Sodium 234.7 mg 9 %

    Total Carbohydrate72.3 g 24 %

    Dietary Fiber 2.8 g 11 %

    Sugars 50.3 g 201 %

    Protein 4.4 g 8 %

    DIRECTIONS

  • Preheat oven to 350 degrees.
  • Do not use a hand mixer for this recipe, use a ladle or spoon.
  • Mix all the dry Ingredients together.
  • Then mix in the Carrots and the Oil to the dry ingredients.
  • Add the Orange Juice and mix it all together.
  • Fold in the nuts and raisins.
  • Grease pan with cooking spray or oil.
  • Put the batter into cake pan.
  • Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
  • Let cool completely.
  • Beat cream cheese and margarine together.
  • Beat in powdered sugar and vanilla together with hand mixer.
  • Pipe into a plastic ziplock bag and close bag.
  • When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.
  • Or you can always just frost it regular.
  • Source: Read Full Article