April 25, 2011

Sugar and Spice Carrot Cake with Cream Cheese Frosting

I'm officially in love with Cream Cheese Frosting. I know I should be talking about the cake first, but the fact is that I could have eaten this frosting with a spoon. And I know everyone else was thinking the same thing at my family's Easter get-together. I actually wasn't even going to tell anybody that I was the one who had made the carrot cake because I wanted everyone to try. And knowing my family (like I thought I did), they wouldn't go near something that wasn't filled with eggs and butter and I would be left with a whole cake. Although to my surprise, when everyone asked who made the cake and they found it was me, they didn't douse it with Holy Water. Ok, I'm exaggerating, but you get the point. It's hard to get people to try Vegan foods in a non-Vegan world, am I right? Luckily, everyone who tried said it was really good and tasted like "the real thing". Some even went back for seconds (myself included)!

I hope everyone had a great Easter celebration (if you celebrate)! For me, Easter is just a chance to get together with all of my aunts, uncles, cousins, sisters, brothers, parents and grandparents to talk, laugh, and pig out! And we did just that and more!

The huge giant ham in the middle of the table was still absolutely disgusting.

  • 3/4 cup light oil (I used Safflower)
  • 1/2 cup applesauce
  • 2 tsp apple cider vinegar
  • 3 tsp vanilla
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 1/2 cups grated carrot
  • 1/2 cup walnuts

Preheat your oven to 350 degrees F.

Blend together the oil, vanilla, applesauce, apple cider vinegar, white sugar, and brown sugar. Over the bowl of wet ingredients, sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Once the wet and dry ingredients are mixed together well, stir in the grated carrots and walnuts. The batter will be a little thick.

Pour into a greased 9x13 pan and bake in the oven for 35-40 minutes until a toothpick in the center of the cake comes out clean. The top of the cake will be a dark brown color so don't worry! It's not burnt! Just be sure to watch it so that it doesn't burn!

Allow to cool for at least 10 minutes before frosting.

Cream Cheese Frosting Ingredients:
  • 1/2 cup vegetable shortening
  • 8 oz Vegan cream cheese
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
Blend together the shortening, vanilla, and cream cheese. Then sift in the powdered sugar and blend well. The frosting is also a little thick. If you want to thin out the frosting add in a tsp of non-dairy milk or water at a time. If it becomes too thin, just add a little more powdered sugar.


  1. Oh! I have everything to make this. I am making it tomorrow. Yum!

  2. This looks marvelous! Is there a special kind of vegan powdered sugar you use? I have not used powdered sugar yet.

  3. I used Wholesome Sweeteners Powdered Sugar!

  4. Can you substitute something like 2 flax eggs for the Ener-G?

  5. You definitely could try using flax eggs instead of EnerG. I personally have never tried using flax instead of eggs yet! This would be a great recipe to try it with though since it would give it a nice nutty flavor!

  6. Made this last night! So good!!! Will definately be making this again!
    Thank you Matthew!

  7. So glad it turned out for you Jody! I brought this to my family's Easter get together this year and it gets so many requests! This is definitely one of my faves!

  8. I'm a little confused about the flax/enerG eggs, because I didn't see egg replacer in the ingredients list. Where is this used?

    1. I changed the recipe and took out the EnerG egg replacer! It's not needed - so ignore the old comments :)

  9. This carrot cake is amazing! I cut some of the sugar out when I make it, and it's still incredible. I just made it for the second time, to take to a vegan pot-luck tomorrow. They're going to love it!!