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Recipes Around the World International Vegetarian Union
Vegan Desserts & Cakes
Contributed by Vegetarians and Vegans from around the world
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Carrot Snackin' Cake
From: cn1793

Recipe By: Christine Makuch, Woman's Day, 4/21/98;
Serving Size: 9

  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar -- packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fat-free fruit puree
  • 1/4 cup canola oil
  • 1/2 cup egg substitute, liquid
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 1/2 cups shredded carrots
  • 3 tablespoons pecans -- finely chopped
  • 2 tablespoons brown sugar
Heat oven to 375F.
Line a 9-in square baking pan with foil, letting ends extend above pan on 2 sides.
Coat with non-stick cooking spray.

Whisk both sugars, the baking powder, salt, fruit puree, oil, egg substitute, and vanilla in a medium bowl until thoroughly blended.
Stir in flour and carrots, scrape into prepared pan, and sprinkle with Topping (chopped pecans mixed with 2 T. brown sugar).

Bake 35 minutes or until cake springs back when very lightly pressed in center.
Cool in pan on a wire rack 10 minutes before carefully lifting cake from pan by foil ends to rack to cool.
Cut in squares.