Ingredients (use vegan versions):
1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don’t want the “lower fat” version)
3 “eggs”– flax seed and Ener-g eggs both work well
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice
This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.
Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
Pour into a 9 by 13 cake pan. Put into preheated 350 degree oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.
Let cool and enjoy! I just put powered sugar on mine but you can be more creative.
Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.
Preparation time: 20 minutes