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Follow homeschoolers Nadia and Aidan as they travel the USA! Each book in this series explores a new state and a new research topic. Along with their parents and pet turtle, they find adventure and learning everywhere.

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November 2008
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Topics: cookbook,food,homeschooling,how to,lowfat,McDougall,party,photographs,Unschooling,vegan recipe,vegetarian

VEGAN RECIPE: The BEST Carrot Cake Ever (Guest Post)

Carrot cake is my absolute favorite kind of cake.  Problem is, I’ve only had one great one since I became vegan (although I’ve tried a bunch).  So, as a birthday surprise my daughters and husband made me a homemade carrot cake.  It was, by far, the best carrot cake I’ve ever tasted.  It is dense and moist, almost like banana bread in texture, but still a cake.  And, it doesn’t have any animal ingredients (eggs and dairy are common culprits), raisins, pineapple, coconut, or other ingredients I don’t like.  If you like carrot cake, you’ve got to try this one.  The cake itself is also fat-free and McDougall friendly!

The Best Ever Vegan Carrot Cake Recipe:

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 3/4 cup brown vegan sugar
  • 3/4 cup vegan sugar
  • 3 eggs worth of Ener-G egg
  • 1 teaspoon vanilla
  • 1/2 cup applesauce
  • 2 1/2 cups carrots, shredded
  • 1 cup water (if too thick)
  • Walnuts, optional — we didn’t have any in ours, so add however many you choose to have

Mix dry ingredients (flour, baking soda, baking powder, spice, salt) in one bowl.  In a second larger bowl, mix Energ-G egg mix and water (according to package) and mix in brown sugar and sugar and apple sauce until creamy.  Add the vanilla. Add in the previously mixed dry ingredients.  You may need to add some water if the mixture is too dry.  Mix in the carrots.  Pour into greased or floured dish.  Bake at 350F for 45 minutes. (35 minutes in a clay dish was long enough; test with a toothpick.)

Cream Cheese Frosting:

  • 1 package vegan cream cheese
  • 1/3 cup vegan soy butter (like Earth Balance), softened
  • 1 teaspoon vanilla
  • 2 cups vegan powdered sugar (vegan confectioners sugar might work better, but we didn’t have any)

Beat cream cheese and butter. Add vanilla, then add sugar.

Frost cake as desired.  Eat and enjoy!  Yum!  Many thanks to my husband and daughters for coming up with this new favorite of mine.