Wednesday, September 21, 2011

Vegan Carrot Cake

So I found this recipe for Sam's Famous Carrot Cake and decided I would try and make it a vegan version of this cake. We just watched Forks over Knives and have decided to embrace a more plant based diet. We are trying to stick to 80% veggies/20% meat.  I also watched Food Matters and they have a focus on more of a raw diet. They say to eat at least 51% of every meal raw. Watch the movie to get more info about that. They are both on Netflix in the streaming films. Netflix at least has a few things that are helpful on their streaming side! ;)

So I thought we would try and combine both of the plans and see if it works for us. We are still staying away from pretty much anything prepackaged. My mother in law Linda, who lives with us, is sticking to the very strict diet that they go over in Forks over Knives. That diet cuts out all milk products, oils and fats,  and is totally vegetarian/vegan.

Linda's birthday is today so I decided to make her a cake she could eat following her diet. So here is the recipe I came up with that is egg free and oil free. I did break the rules and added in coconut (coconut has high fat content, but I did use the reduced fat organic coconut). I also made it in a bundt cake pan and baked for 50 min. This recipe turned out a little too moist and sweet for my liking.It definitely does not need frosting of any kind.  So I'm thinking of reducing the sugar/sweetener even more. I read in another book to cut the moistness to add in some grapenuts, which may cut the sweet as well.

Vegetarian Carrot Cake:


  • 3 T ground flax seed mixed with 9T water
  • 3/4 cup almond milk
  • 1 T organic apple cider vinegar
  • 3/4 cup organic apple sauce
  • 1 cups brown sugar or agave nectar or honey (you can lessen the amount even more if you want)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 3 cups shredded carrots
  • 1 cup organic shredded reduced fat coconut
  • 1 cup chopped walnuts (optional)
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, combine flax water combo, almond milk w/ apple cider vinegar mixed in, applesauce, sweetener and vanilla. Mix well. Add flour mixture and mix well.
  4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  7. Allow to cool for at least 20 minutes before serving.

12 servings- 233 calories/ 49 carbs/ 3g fat/ 4g protein