VEGAN CARROT CAKE:
This carrot cake consistently wins admiration and requests for the recipe, so after the most recent plea I finally got organized and put it here online. I usually double this to bake in our 11" x 16.5" pan for big birthday parties, but you can single-batch it in a half-size pan if desired. We're not big on sugary frosting so I'll let readers source their favourite recipe elsewhere. Thanks to Ethel Valiant whom the recipe originally came from.
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into large bowl, and stir in the grated carrot until evenly coated. Make a well and add all the wet ingredients (final 3 on list). Pour into prepared greased pan(s) and bake for 45 minutes or until a toothpick comes out clean. This will stay quite moist after cooling, but that's how we like carrot cake, right? :-)
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