Tuesday, January 26, 2010

The Best Carrot Cake in the World....and it just happens to be vegan

Is there nothing better than trying a new recipe, inventing parts as you go, and having your family absolutely rave over it? The experience I had with this carrot craisin cake boasted one of those moments. I didn't tell my people it was vegan before the first bite, because they become embittered and close-minded when they think they're eating vegan. I waited until after John and the 17-year-old boy had plopped huge bites of cupcakes into their mouths. Once his tastebuds registered the cupcake, the 17-year-old boy started mmmming and making strange sounds while his mouth was still full of food, but I could tell they were sounds of delight. After he swallowed, he volunteered, "These are really good!" If you know the 17-year-old boy, you know he doesn't gush, so this response was really something. I laughed evilly and told them that these were vegan, with no milk or eggs, and, if I remember correctly, John said, "In spite of that, they're very good." That's all I needed to hear.

The next morning, as the 17-year-old boy looked over the leftover cake on the island, he said, "There really had better be some of this when I get home. I really hope you don't eat it all." There was half a cake left. I tried to ignore the insinuation that I would eat half an entire cake by myself, and told him that if he wanted to ensure there was a piece left when he got home, he should set some aside for himself and hide it in the fridge. He did just that and saved it to take to his room later that night as he read his current novel.

One reason I love this recipe is because it uses flax seeds instead of eggs, which add essential omega-3 fats, and the carrots and craisins are full of phytochemicals and nutrients. If you want an even healthier version, try making it with half white, half whole wheat flour. I haven't tried this, but I'm sure it would be wonderful. 

This recipe is doubled from it's original source, as I am freezing a portion of everything I make, and this made two 9" rounds, 1 9x13 pan, and a dozen cupcakes. I hope you enjoy this as much as the 17-year-old boy did!

Amazing Vegan Carrot Craisin Cake


6 tablespoons whole flax seeds
1 1/2 cups water
4 cups sugar
3 cups vegetable oil
6 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
2 teaspoons salt
1 1/2 cups chopped pecans
2 teaspoons vanilla
6 cups grated carrots
2 cups craisins


Step 1: In a blender, blend flax seeds and water until smooth and creamy.

Step 2: In a large mixing bowl, combine oil, sugar and the flax seed mixture.

Step 3: In a medium mixing bowl, whisk together flour, cinnamon, baking soda and salt.

Step 4: Add the flour mixture to the flax seed mixture, and stir until well mixed.

Step 5: To this mixture, add the vanilla, pecans, carrots and craisins.

Step 6: Pour this batter into greased pans or cupcake papers, and bake at 350 degrees F until a toothpick inserted into the center comes out clean. The time will vary depending on what size pan you use, but will probably be between 20 and 35 minutes.

Step 7: Frost with your favorite vegan or omni frosting and enjoy!

Product helps I used for this recipe...


(Clicking and purchasing from any of the above links helps send my 10 kids to college, so thanks!)


Screwed Up Texan said...

You could also make a cream cheese like frosting, but you'll have to use a soy imitation product. If you do it, I'd be interested in hearing how it tasted.

Mom2my10 @ 11th Heaven said...

Screwed Up Texan, I agree, a cream-cheese type frosting would be awesome. I think for the next batch I make, I am actually going to use real cream cheese. Won't be vegan anymore, but still!

Cheryl Martinson said...

Love following your blog and I love carrot cake:)

Mom2my10 @ 11th Heaven said...

Thanks, Cheryl! You're really going to love this recipe....I promise!

Heidi said...


Our family has being looking more and more at vegan foods lately and this recipe will definitely help sell everyone!

Kristi said...

Sounds yummy! I may have to try your recipe!

Unknown said...

This sounds so good Jen. We are going to a potluck brunch on Sunday and I am assigned to bring a sweet bread type item, and I think I will make this in muffin form. Like you, I won't pass on the vegan info until after everyone is happy after taking a bite :)

Mom2my10 @ 11th Heaven said...

Haha! Great idea Thorney! I made them again tonight (cupcakes)and they were just as awesome as the first time. This time, however, I splurged and made a cream cheese frosting. SOOOO good! I used 16 oz. cream cheese, 1/2 cup softened butter, 2 cups powdered sugar and 1 t vanilla. Not vegan, but to die for!