Pumpkin-Carrot Spice Cake

  • Cakes Cooling on Racks
  • Cup of Shredded Carrots
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  • Slice of Pumpkin Carrot Cake
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Slice of Pumpkin Carrot CakeCarrot cake is the homiest of desserts: warm, cinnamon-y, moist and with a little bite from the shredded carrot.  This is the first veganized version of carrot cake I’ve made and it includes pumpkin puree – an ingredient that not only adds to the color and texture – it helps whittle the amount of added fat or oil.  This recipe has a mere tablespoon of canola oil and I’ve dialed down the refined sugar; in fact, there is no refined sugar in it.  The flavor is classic carrot cake.   The “frosting” that I made was quite simple: silken tofu, vanilla extract, lemon juice and maple syrup.  Eat this plain or decorate with your favorite vegan version of cream cheese frosting.

Cup of Shredded CarrotsPumpkin-Carrot Spice Cake
9″ two-tier cake

2 cups whole wheat pastry flour
2 tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. cayenne pepper
1 1/2 tsp. stevia powder
1 cup canned pumpkin
4 oz. unsweetened applesauce
2 tbsp. maple syrup
1 cup soy milk
1 tbsp. canola oil
2 tsp. vanilla extract
1 tbsp. apple cider vinegar
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and let sit for a minute)
2 1/4 cups shredded carrots
1 cup toasted pecans, chopped

Preheat oven to 350F and lightly spray two 9″ cake pans (you could make a sheet cake instead) with cooking oil.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cayenne and powdered stevia.  Set aside.

In a medium-sized bowl, whisk together the pumpkin, applesauce, maple syrup, canola oil, vanilla, apple cider vinegar and flaxseed meal mixture.  Pour into the flour mixture and stir until just combined – then fold in the carrots and pecans.

Divide the batter between the two cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.  The edges of the cakes should have pulled away from the pan.

Let sit in the pans for a few minutes, then gently remove and cool the cakes on wire racks.  Apply your favorite frosting.

Cakes Cooling on Racks(I found this recipe in an issue of VegNews.  I didn’t change too much: swapped out the 1 cup total refined sugar for the stevia powder, reduced the maple syrup from 3 tbsp. to 2 tbsp. and added the applesauce to add bulk.  Instead of a commercial egg replacer product, I used flaxseed meal.  And I did not use the frosting recipe that went along with it.  It had too much fat for my liking.)

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  1. Pumpkin-Carrot Spice Cake « anunrefinedvegan | Organic Rapeseed Oil says:

    [...] that I made was quite simple: silken tofu, vanilla … … See original here: Pumpkin-Carrot Spice Cake « anunrefinedvegan ← Fun Holiday Recipe: Tortilla Snowflakes With … – Multicultural [...]

  2. veganelder says:

    I keep circling around this recipe…I just may have to take a crack at it. :-)

  3. You can do it! If the idea of using stevia throws you, use 1/2 cup brown sugar + 1/2 cup sugar instead of the 1 1/2 tsp. stevia and omit the applesauce.

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