Carrot Cake Recipe | Vegetarian Times Skip to main content

Carrot Cake

Because this recipe is full of carrots and raisins, which add and hold moisture, it doesn’t include flaxseeds. And because it’s so moist, it doesn’t need a topping. If you decide to use one, keep it simpleÂ?try the Rice Syrup Glaze (May '99/p. 48) or a dusting of powdered sugar.



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½ cup raisins
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1 cup coarsely chopped walnuts (4 oz.)
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1 ½ cups whole-wheat pastry flour
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1 ½ cups unbleached white flour
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1 Tbs. baking powder
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2 tsp. baking soda
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2 tsp. ground cinnamon
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1 tsp. salt
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1 tsp. ground allspice
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¾ tsp. ground nutmeg
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1 cup maple syrup
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¾ cup canola oil
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½ cup soymilk
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2 Tbs. pure vanilla extract
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1 Tbs. cider vinegar
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3 cups packed, finely grated carrots


  1. Preheat oven to 350F. Grease 10-inch tube pan. In small bowl, combine raisins and enough warm water to cover and let soak for 20 minutes.
  2. Meanwhile, spread walnuts in small baking pan and bake until toasted, stirring once or twice, about 10 minutes. Remove from oven; maintain oven temperature.
  3. In large bowl, sift both flours, baking powder, baking soda, cinnamon, salt, allspice and nutmeg.
  4. In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract and vinegar. Sprinkle grated carrots into flour mixture and mix until well coated (mixture will appear dry and crumbly). Gradually add maple syrup mixture, stirring with wooden spoon. Drain raisins and stir into batter along with toasted walnuts (batter will be rather stiff). Spoon batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 45 to 60 minutes. Let cool 20 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then remove inner tube.

Nutrition Information: 

6 g
Total Fat: 
21 g
Saturated Fat: 
2 g
51 g
404 mg
4 g
12 servings