Vegan Applesauce Carrot Cake Recipes

VEGAN APPLESAUCE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch spring form pan with spray oil.
• In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
• Remove and put in a large bowl.
• Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
• In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
• Don't over mix this.
• Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
• Once this is done cool on a metal rack and turn onto a plate.

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 10" X 9" or square cake pan.
• Stir together dry ingredients.
• Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
• Beat about 2-3 minutes , until well mixed.
• Stir in the nuts, if used.
• Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
• Cool on a wire rack.
• Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

EASY VEGAN APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix oil and sugar; then add applesauce.
• Combine dry ingredients and add to applesauce mixture; beat until smooth.
• Pour into a greased and floured 8-inch square baking dish.
• Bake for 40-45 minutes
• Use icing if desired.

APPLESAUCE CARROT CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add applesauce and margarine.
• Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
• Add eggs and beat 2 minutes.
• Stir in carrots and nuts, blending well.
• Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
• Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
• Let cake cool.
• To make frosting, beat together the cream cheese and powdered sugar.
• Add applesauce and beat until smooth.
• Frost cooled cake.

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
• Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
• Set the pan aside.
• In a large bowl, mix together the dry ingredients.
• Whisk the eggs in a separate bowl.
• Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
• Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
• Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
• When done, allow the cake to sit in the pan for at least 15 minutes.
• Then invert it onto a plate and dust it lightly with powdered sugar.