Vegan Carrot Cake
  • 1 cup whole wheat flour
  • 1 cup white all-purpose flour
  • 1 cup of brown sugar (I used turbinado)
  • ½ tsp of salt
  • 2 tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp nutmeg
  • 1 tbsp of cinnamon
  • ½ cup of canola oil
  • ½ cup of orange juice (about 1 large orange)
  • 1 tsp orange zest
  • ¼ cup almond milk
  • 3 cups shredded carrots
  • ½ cup golden raisins
  • ½ cup shredded, unsweetened coconut (usually found in bulk food bins)
  • ½ cup of chopped walnuts
  • 1 8oz can of crushed pineapple, (about a cup) with juice
  • 1 8-ounce carton Tofutti Better Than Cream Cheese
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tsp vanilla
Sweetened coconut flakes for garnish
  1. Preheat oven to 350 degrees and grease a 9x9 inch square pan or a 9 inch springform pan.
  2. Mix together the flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg until thoroughly combined. Add the oil to the dry ingredients and mix well with a spoon (not a hand mixer).
  3. Add the orange juice, milk and mix again, then fold in the carrots, walnuts, orange zest, raisins, coconut and pineapple. Batter will be thick.
  4. Spoon the batter into pan.
  5. Bake for about 50-60 minutes or until knife/toothpick comes out clean when inserted in the center.
  6. Let the cake cool completely. Remove it carefully from the springform pan. With a mixer, beat together all the icing ingredients until creamy. If you want a thicker consistency, add more powdered sugar. I like it soft enough to drizzle down the sides. Top with coconut flakes.
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