Tangerine-Glazed Carrot Cake


Moist, tender and full of flavor, this carrot cake will fool any egg and dairy eater. Carrot juice makes this batter extra rich and sweet, though you can use 1 cup water instead.

  • 10Servings


Carrot Cake

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup raisins
  • 1/2 cup carrot juice
  • 4 oz. (1/2 cup) vegan margarine, cut into small pieces
  • 2 cups grated carrots (about 4 medium carrots)

Tangerine Glaze

  • 2 cups confectioners' sugar
  • 1/4 cup tangerine juice


To make Carrot Cake: Preheat oven to 350F. Spray 10-cup Bundt pan with nonstick cooking spray.

Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl. Bring raisins, carrot juice and 1/2 cup water to a boil in medium-size pot. Remove from heat, and stir in margarine until melted. Pour carrot juice mixture into flour mixture, and stir to combine. Fold in grated carrots.

Pour batter into prepared Bundt pan, and bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold onto wire rack.

To make Tangerine Glaze: Whisk together sugar and tangerine juice until smooth. Pour over cake while still warm. Cool cake completely before slicing and serving.

Nutrition Information

  • Calories: 367
  • Carbohydrate Content: 73 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 268 mg
  • Sugar Content: 50 g