Moist Carrot Cake


Blatantly stolen from here. Worth it, too.

Contains vegetables, so completely healthy.


1/4 cup applesauce (I stewed my own apple for this)
1 teaspoon vanilla
1/2 cup vegan margarine, softened
1 teaspoon salt
1 & 1/2 teaspoons baking powder
2 teaspoon cinnamon
1 cup sugar
1 & 1/4 cups flour
1/4 cup soymilk
1 cup grated carrots
1/2 cup walnuts, optional

2 heaped tablespoons tofutti cream cheese (optional)
2 heaped teaspoons margarine
1 cup icing sugar (more to achieve desired consistency)
1 teaspoon vanilla
2 “squirts” lemon juice (more to taste)


Pre-heat oven to 180 degrees Celsius. Grease a baking tin.

Combine applesauce, vanilla, margarine, salt, baking powder, cinnamon, sugar, flour and soymilk in blender. Add carrots and walnuts.

Spread batter evenly in baking pan. Bake until springy to the touch and a knife comes away clean.

When cool blend all frosting ingredients. To make cream cheese frosting include cream cheese. To make lemon frosting omit cream cheese. Spread frosting atop, and refrigerate until set.

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: