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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 12 |
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This recipe is based on the wonderful recipe listed here as Vegan Carrot Cake #8925. I tried to make it a bit healthier, and have found using organic carrots makes a big difference in flavor! Ingredients:
2 cups whole wheat flour |
3/4 cup sugar |
1/2 cup light brown sugar |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
3 cups finely grated carrots |
1/2 cup canola oil |
1/2 cup applesauce |
2 teaspoons vanilla |
1 cup pureed firm tofu or 1 cup flax vegan egg substitute flax vegan egg substitute for the equivalent of 4 egg |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9x9 inch cake pan.
3. Stir together all dry ingredients except nuts.
4. Mix in carrots, tofu or flax mixture, oil, apple sauce and vanilla.
5. Beat about 2-3 minutes until well mixed.
6. Stir in the walnuts.
7. Pour mixture into greased cake pan.
8. Bake at 350 degrees for about 55 minutes, or until a knife inserted into center comes out cleanly.
9. Cool on a wire rack.
10. Enjoy!
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