Another vegan carrot cake
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup light brown cane sugar
- 1/4 cup cane sugar
- 1/4 cup applesauce + 1/2 large banana + 1/4 cup soy yogurt, pureed
- 1 teaspoon vanilla
- 3/4 cup vegetable oil (Smart Balance oil)
- 2 cups finely grated carrots
- 1 can (about 14 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy, add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, coconut, and walnuts. Grease a 9"x9" or 9"x13" pan. Smooth batter into pan. Bake for 40-45 minutes or until toothpick comes out clean. Allow to cool completely before frosting, or removing from pan.
For a layer cake, 1/2 of this recipe makes one 8" round. So for a double layer cake, this recipe is fine; make 1.5 for a triple layer cake.
The amount of oil and sugar can be adjusted to taste. Also, this recipe calls for 3 eggs worth of vegan egg replacement: 1 egg = 1/2 banana = 1/4 cup applesauce = 1/4 cup soy yogurt. In lieu of soy yogurt, use something else.