I made this today. This is the best cake I have ever made and might be the best carrot cake I have ever tasted. I haven't had the opportunity to explore through your recipes. However, if I can find a good chocolate and/or vanilla cake, I will never agian spend $80-$100 on my vegan birthday cakes. I did not make any changes or substitutions to the recipe. Thank you.
Oh this is so great to hear thank you so much for trying it and for letting me know how much you liked it. I actually just posted a Black Forest cake today so you could try the chocolate cake base and use any frosting or fillings you would like for a birthday cake. I’ll definitely have to work on both chocolate and vanilla birthday cakes 🎂
Hello I just subscribed to your channel and I am grateful that I did, I just saw your carrot cake and it looks delicious, I was that I shouldn’t consume carb and that is white flour, any option, can I use gluten free flour or oats or almond flour, please let me know what can be the best substitute thank you very much 🙏
Thank you for subscribing! I’m glad this one caught your eye. I did try a version where I used 1 cup almond flour and 1 cup 1:1 gluten-free flour blend. It tasted good but the cake was quite dense. It didn’t rise and get fluffy but it was still enjoyable. You could certainly give that a try and just know that the cake will be a little different. Let me know if you do try it!
At 2:14 I didn’t understand what you meant by spooning instead of scooping the flour. I googled it and now I understand! For anyone that needs to know too: Instead of dipping the measuring cup into the container of flour(scooping) & leveling it off with a knife, always use a spoon to scoop the flour into the measuring cup, piling it slightly over the top. This prevents the flour from being packed so firmly into the cup then you would have more flour than the recipe calls for. 😊
Thanks so much for this recipe! I have made this carrot cake multiple times by now and me and my boyfriend absolutely adore this recipe! The cake is very fluffy and moist and I feel like the apple sauce adds a lot to the fluffyness and juiciness of this cake. The flax seeds also work well and add a nice subtle flavour. On the frosting we use a small sprinkle of cinnamon and then top it off with some crushed walnuts. I did add less sugar than this recipe, as we are not used to it as much. For us it was way too sweet the first time I made it. Now we use for the cake 1/4 + 1/8 cup cane sugar. And for the frosting we use 1/2 cup powdered sugar. And instead of maple syrup we use agave syrup. As this is more sweet/intens in flavour, we use 3/4 ratio of the original amount. So in this case 3/4th part of a 1/4 cup. I haven't been able to find a good vegan option for the cream cheese frosting here in the Netherlands. The Violife cream cheese doesn't work well (it gets very runny) and we don't fully like the flavour of that cream cheese either. Since I have an allergy for nuts and peanuts, a cream cheese based on cashews or almonds doesn't work for me. If anyone has tips for another vegan cream cheese, let me know! At this moment we use a non-vegan cream cheese of the brand Monchou which does stay firm well. But I don't fully like milk products anymore, as I always try to use vegan options. So I'm still searching for a vegan alternative. For the butter we use the brand Blue Band (vegan block butter option).
@@mrsMidoriNL I love that you like this cake with less sugar 👍🏼 I always prefer to use as little sweetener if I can. Thank you so much for letting everyone know the ratios you use so that they can try the same if they prefer less sweetener. I’ve just responded to your comment on the cream cheese video and was wondering if you would want to try just a tofu “cream cheese” frosting? You might be able to omit the butter and just sweeten a tofu cream cheese. It wouldn’t be as fluffy and soft but it might hold well enough and since you are used to less sweet desserts you might not mind the different taste and texture. Let me know if you give it a try and I’ll keep thinking and looking for alternatives for you!
Awesome! Thank you so much for letting me know you loved it! Bryan’s been craving it recently so I may just have to make this one again soon. I really appreciate you trying it and commenting! ☺️
I tried this recipe and it came out delicious! I used exactly the same ingredients as the recipe, but used extra spices like ginger and grated orange rind 😊 the best carrot cake I’ve ever tasted 😋 thank you so much ❤
This is the best carrot cake without eggs I have ever made. Thanks so much!! My niece is allergy to eggs. I am in Thailand and it's hard to find cakes without eggs. We love your receipe!! Thanks 😂
Thank you for sharing the great idea! I am going to be on charge of preparing vegan food for a 3-day meditation activity and this carrot cake will for sure makes everybody happy.
Thank you! Carrot cake is my favourite too:) I’m so glad it looks good. I’m always a little nervous baking because you never know how it’s going to look until it comes out of the oven but I’ve made this cake a number of times and it’s always moist and lovely 👍🏼 big win haha
Oh great. Thank you so much for watching! Feel free to reach out to me anytime you have any questions or if there are any particular recipes you would like to see ☺️
Thanks for this recipe. I am hopeful with this one. I made screwed up non risen cake using Gretchen's recipe. she used corn starch for frosting. Important thing no one is mentioning is that how long to wait after cake mixture is ready before putting into the oven?
The general rule I’ve heard is that for cakes which are not gluten free and especially those that contain leaveners like baking powder and/or baking soda, it is important to get the cake batter into the oven as soon as possible. This way the leaveners are still active and your cake will rise. If it sits too long before going in the oven the leaveners will weaken and your cake may not rise. I have heard that gluten-free cake batters are different and they benefit from some resting time so the flours fully hydrate. For this cake though, get it in the oven quickly and you should have a nice rise on it. Baking powder and baking soda that are too old might also be a culprit in not getting a good rise on a cake. There are ways to test your leaveners to make sure they are still active. I hope you have better luck with this one!
@TastyThriftyTimely Thank you very much for your helpful input. I realise my mistake. I left the batter outside for a couple of hours so that i could bake 2 things at one time to save energy. My next cake will be carrot cake according to your recipe. I also appreciate that your recipe has precise measurements. I was totally inexperienced with baking a cake. However, I am successful at making sourdough bread.
I never actually realized that cake recipes don’t tend to specify to put the cake in the oven right away. Hopefully that will definitely help this one to turn out better for you. So different from sourdough that sits out for so long to rise! I love making sourdough too. Baking is so much more specific than cooking 😰so much harder to know what went wrong when things don’t turn out.
I'm definitely going to try it! I'm just starting to go pescatarian (sadly my health won't allow me go full vegan & my country isn't vegan friendly esp in smaller cities) but this video is really useful and beginners friendly! Thank you so much for it!
Oh absolutely I’m so glad you’ve found the video helpful and are enthusiastic about relying on plants as much as you can in your diet. I certainly welcome everyone that likes to eat!! Let me know how you like this cake when you give it a try! It’s definitely a delicious one 😋🥰
@@TastyThriftyTimely so I decided to make cupcakes with this recipe and it was so good!! It's the first time I baked something vegan and I'm happy with the result! Can't wait to share those cupcakes with my friends 😄
Yes you can certainly omit both. You could of course use a vanilla pod or vanilla paste that is safe for you but they are usually a little harder to find and more pricey. Brown sugar will work really nicely in this cake, even a coconut sugar for a less sweet option. And for anyone else wanting to avoid sugar, you can rely on just the apple sauce and/or a bit of a liquid sweetener. The cake won’t taste as sweet and you may have to adjust for any extra moisture but you can of course avoid the refined sugar.
@@maryzammit9650 the 1/2 cup vegan butter should weigh 112 grams. The cream cheese is 227 grams and the powdered sugar 240-480 grams. If it’s helpful to read the recipe on our blog you can follow the link in the description and there is an option in the recipe card to change the measurements from US cups to metric!
I’ll have to give this recipe another go 😕 I did like the fluffiness and tender texture of it. Also not too sweet. So if you are looking for cake not over powering sweet this is the one. I do suggest cutting the baking soda to half because the flavor really comes out in the cake.
Oh interesting thank you for your comment. I’ve never noticed the baking soda flavour but try adding a touch of lemon juice or apple cider vinegar next time you make it. I don’t add an acid here because I’ve found the apple sauce neutralizes the flavour and activates the baking soda for me but adding a bit more acid should help to get rid of any bitterness you detect. I hope that helps and your second try is a bit better for you!
The recipe is linked in the description box below the video but I will link it here for you as well. I hope you try it! (tastythriftytimely.com/simple-vegan-carrot-cake-for-a-special-occasion/)
@@angierodriguez7383 haha I would think so! Sometimes I put toasted coconut on this one. Now you have me craving a coconut cake! I need to get working on that!
You could try a few different things. First, you could definitely use any liquid sweetener you have access to (something like agave, brown rice syrup, or honey even). Alternatively, you could add another 1/4 cup applesauce which won’t add as much sweetness but would work. Finally you can add more sugar (1/8 cup to the full 1/4 cup if you’d like… this cake isn’t overly sweet so the extra sugar will boost the sweetness a bit but it shouldn’t make it sickly sweet). I don’t think you will have to add any extra liquid if you use a granulated sugar. It’s a small enough amount that it shouldn’t change the texture of the batter too much but… here’s one more suggestion lol… you could do 2 tbsp more applesauce and 2 tbsp more granulated sugar to account for the 1/4 cup maple syrup 😅 that should balance out the liquid level and give you the sweetness you would miss from the syrup. I hope one of those options works out for you!
Looks so good! I believe we have the tofutti cream cheese at the store I shop at. I wonder what could be added to give it more tang? I am looking forward to making this for my daughter who can’t tolerate dairy!
Oh great! The tofutti is definitely still tasty. It makes a great thick frosting. I find the frosting just tastes a bit more sweet to me because there’s not as much of the cream cheese tangy flavour. You could definitely add a splash of lemon juice… I haven’t tried that yet because I got scared the acid would make the frosting split but I have looked at other recipes that add a teaspoon or two of lemon juice so it should be safe if you’re braver than I am!
If you’re vegan you can use any vegan butter alternative you have and I usually use white flour but whole wheat flour would be fine as well. If you’re not vegan you can absolutely use regular butter.
Hmm I haven’t tried making it as a loaf but based on other breads in that size of a pan I would say check it at 40 or 45 minutes but it may take up to an hour. Let me know how long it does take if you try it!
If they are particularly wet than you definitely can. I’ve never needed to with this recipe. I find anything I bake with zucchini, the zucchini needs to be drained of as much liquid as possible but I haven’t found the same with carrots. I don’t think it would hurt to try and squeeze some liquid from the carrots but if they aren’t noticeably wet you shouldn’t need to. I hope that helps!
I did try a version back when I was testing this recipe where I did 1 cup almond flour and 1 cup gluten-free flour blend. The cake tasted really good but the texture was much more dense. I don’t know enough about how to optimize gluten-free flours so I think if you do try it, expect the texture to be very different. The amount of liquid you use and the baking time might have to vary slightly as well. Sorry I don’t have a more clear answer for you but let me know if you feel like experimenting and creating your own version!
Oh great! I did try a version of this one that was gluten-free. I used half almond flour and half 1:1 gluten-free baking flour. The cake turned out much more dense but it still tasted good. I like making gluten-free no bake desserts but I haven’t experimented enough yet with gluten-free ingredients to make baked desserts that still have some rise and fluffy texture. Have you checked out the blog “loopy whisk”? The seems like such a great resource for gluten-free recipes!
@@TastyThriftyTimely No, but I will! Thank you. I'm going to try my 1:1 flour- my issue with that flour is I find it a little grainy. Thanks so much for the reply!
@@cindys2995 yes I know what you mean. It seems like combinations of different flours to create the most appealing texture is usually the trick. The loopy whisk definitely seems like they have a handle on it. My sister is a great baker and bakes gf a lot and she introduced me to the loopy whisk.
I am not vegan or vegetarian but this recipe looks and sounds very tasty. P.S. Do you have Vegan Cornbread. I had the book of a Vegan chef. His cornbread was the best ever but lost the book and can't replace it.
That's great to hear! I have had lots of omnivores make it and enjoy it so let me know if you try it one day 😂 I do have a cornbread recipe. I actually make it in a video with chili that you can watch here: th-cam.com/video/_O6DRxRhpdo/w-d-xo.html and the recipe is on our blog tastythriftytimely.com/kid-approved-cornbread-tasty-thrifty/
Another liquid sweetener will work. As the amount is just 1/4 cup you should be able to use a granulated sugar. In that case if the batter seems a touch too dry you could add a couple tablespoons of plant milk to make up for the liquid in the maple syrup. More applesauce would also work it just wouldn’t carry as much sweetness as maple syrup.
Oh thank you that’s so nice to hear! Especially as we gear up to lots of new content. We had a big cross country move last year that put new videos on hold for awhile but we are coming back this month! Thank you for the encouragement to keep going ❤️
You can definitely add raisins! I have a note about adding walnuts and I used 1/2 cup so probably that same amount would work. You could also toss the raisins lightly in flour before folding them into the batter and that may help prevent them from sinking to the bottom of the cake. Let me know if you try it!
Hello! Yes you should be able to skip the flaxseed without too much of a difference. You could consider adding another tablespoon or two of applesauce to make up for the little bit of less liquid if needed. Chia seeds can also be used in the same way as flaxseed (1 tbsp chia seeds plus 3 tbsp water… using ground chia seeds will reduce the visibility of the seeds in the baked cake). Let me know what you end up trying and how it works out for you. Thank you!
@@mariloumorgan4360 oh great! I’m so glad to hear that. Thank you for letting me know! Did you end up just omitting the flaxseed or did you make any other adjustments? It’s always good for me to know in case others ask 😊
Oh haha I borrowed this one from my sister! She’s a much better baker than I am and has all the gadgets (I should probably buy my own cake stand at some point though lol). I’ll have to check out plant based dads video 👍🏼
Is the flax egg = to 1 chicken egg? I’m not vegan I was going to make it for someone but it didn’t work out & I want to make it vegan still but had no luck finding it in the store. I want to make it today! So is it 1 chicken egg?
Yes 1 flax egg will be equal to 1 chicken egg. You can beat your chicken egg with the wet ingredients and then add that mixture to the dry ingredients. I hope that works. There are a few other vegan egg substitutes if you can’t find flaxseed but if you do eat eggs then you can certainly use that. Good luck!
I should have mentioned (and for anyone else wondering) you could probably just use another 1/4 cup applesauce in place of the flax egg. Applesauce acts as a binder in the cake as well so if you didn’t want to have to take out a mixer for the egg, extra applesauce should work.
Thank you! I did try a gluten free version and the cake was tasty but the texture was much more dense and moist. If you substitute with an all purpose gluten free blend I would suggest starting with less of the liquid ingredients and adding more as needed. Let me know if you experiment with it and how it goes!
You can skip it. Vanilla mostly helps bring out the other flavours in the cake. I’m jumping on a plane now so if I’m slow to answer any more questions my apologies!
i never tried carrot cake, always feeling weird having "cake" in the same phrase as veggies lol but this looks so delicious and fluffy omg !! i'm gonna try maybe the muffin type so i can do a small batch in case of :) thank you for the vegan cream cheese ! i'm about to buy stuff to make a cheesecake but can't really digest lactose so this is a great alternative!!
Haha I know what you mean! I love carrot cake and chocolate zucchini cakes are surprisingly tasty too 🤪! You can definitely half the recipe and just make a few muffins to see how you like them. We have quite a few vegan cream cheese options here now so hopefully you find some for your cheesecake! 🤤
@@TastyThriftyTimely chocolate zuchini ??? 😲 you need to make a video hahaha need to check that. i love both separately, but together i'm not sure.. lol yes here i'm not sur of what we have but i will check now that i know it exists :) you're the bests !
Great ! Maybe you can use your own vegan cream cheese, made out of Tofu. You could make it sweet. I will try ... Hey...did you know, that your YT-coleague Fullyrawkristina has a raw-vegan carrot cake ? But it´s devilish expensive lol it uses a ton of nuts and dates etc...but if some can afford it, it would be an alternative for hot summer days or easters , wich are hot already. Since the weather gets more crazy, we have had very summery easters already...
Ah yes I did try using my own cream cheese but I found that the frosting was more temperamental and split on me. I should definitely try it again and see if I can make it work. I hadn’t seen her raw carrot cake before but I can definitely see it being pricey! Maybe if you made it as a small slab cake you could get away with less frosting and cut down on some of those cashews! I’ll have to check out more of her videos. Thanks for pointing me toward her recipe.
The cost of eggs in Canada has increased a lot. At the time I created this recipe I was living in Toronto and I just checked the current price of eggs and they are on average 50-60 cents per egg (in Toronto and in BC where I currently live).
Those measurements are right. It won’t absorb all the water but if you give it a stir the seeds should be much more gelatinous. So if you have excess water don’t worry, it will still work out in the recipe. You can always do 1 tbsp ground flax and 11/2 tbsp water to make a thicker flax egg if you’d like but as long as it has sat for at least 5 minutes to absorb you’ll be ok 👍🏼
The problem to solve isn't the sugar - it's the lack of protein. There has to be a high protein solution to replace the egg whites, or the crumb just isn't the same. Any ideas?
I find that by keeping some of the oil in the recipe, that fat content retains a taste and texture of a traditional cake. I haven’t tried using whipped aquafaba (chickpea brine) as an egg substitute but you could try that in place of the applesauce for some more protein. The flax egg is a higher protein ingredient so you could again, reduce some of the applesauce and use a second flax egg to boost that up. A coconut or soy Yogurt could be another alternative to applesauce that can contribute some protein and probably produce a really nice crumb. I have seen recipes where peanut butter or tahini are added so perhaps that is why but I haven’t tried it because I’ve assumed that might affect the flavour and through all my tests I’ve enjoyed this version the best. Let me know if you try out another option and how it works out for you!
Haha there’s carrots in it… 💪🏻 Bryan and I started driving slices of cake to friends because I tested it so many times we couldn’t eat anymore of it!! 😂
The applesauce acts as an egg and oil replacer but I keep a bit of oil in to provide a fluffier texture and richer taste. You can certainly omit the oil and substitute it with extra applesauce. The recipe still works really well using all applesauce, the taste is just less rich.
Yes sugar is one of those sneaky products that use animal derivatives in the processing. I use organic cane sugar in the cake and icing sugar for the frosting. There are options for both of these sugars that are vegan so hopefully you can find a brand available to you. I do also use pure vanilla extract but that’s a good note for anyone who wants to ensure their artificial flavouring is vegan. Thank you ☺️
Good to know. Tofutti is definitely really nice and stable 👍🏼 I prefer the taste of the presidents choice brand I mention. It’s easy to find in Canada and priced a lot lower but it’s definitely not as widely available as Tofutti.
@@TastyThriftyTimely I am just across the border from Canada and have seriously thought about driving across the border just to do a Presidents Choice haul because their plant-based offerings are so well reviewed by Canadian TH-camrs!
Haha it’s too bad they’re perishable! My parents stock up on a soap they like when they visit family in the states 😂 that’s a little easier to hoard. I think it’s possible to find it in some states actually but it might only be one chain of stores that carries it.
I do use white flour in this recipe. I try to limit white flour in my diet as whole wheat flour has greater nutritional benefits. For special occasions that would call for a cake like this I do use white flour.
I’m sorry I couldn’t respond while you were making your cake. We must be on opposite sides of the world. What replacement did you end up using for the maple syrup? My first thought for a sticky cake though would be that you might have over mixed the batter? If you stir flour too much you can really start developing the gluten inside it and that results in a sticky (gummy) texture. The other reason could maybe be due to the maple syrup replacement you used and the quantity. I hope the sticky texture isn’t too off putting and you could still enjoy your cake.
@@TastyThriftyTimely hey that was much quicker response them other blogger , many thanks. I used agave syrup. I am sure I did not stir much. I also tried some other recipe from your that also turned out same dense. I don’t know what is going wrong.
@@TastyThriftyTimely hey! I tried it once again same exact recipe again in the evening and surprisingly it turned much better then before . Don’t know what went wrong before. Thanks a lot , very much appreciated 😘
Oh interesting. I’m glad it worked this time. Agave is a perfect substitute and if you didn’t stir much the only other thing I can think of is that if you are using cups to scoop your flour and not weighing the flour that could perhaps result in more flour being used and a more dense texture. I tend to use cups as well but spooning the flour into the measuring cup just until you reach the top is a good way to make sure they aren’t overfilled. I used to use the measuring cup to scoop flour directly from the bag and the weight of the flour compresses and can result in quite a bit more flour being used. Thank you for giving it another try and letting me know it turned out better this time!
The taste was great and the frosting was excellent. For some reason my base was too soft. I guess I needed to bake it for another couple of minutes. This was my 2nd try to bake a cake. I was positively surprised. Hope it will go better from here
@ythacks1 oh for sure! Second time was better than the first 👍🏼 I’m glad you enjoyed it even though the cake seemed a little under done. Pricking the cakes with a toothpick and making sure the toothpick comes out clean is a pretty good way to check for doneness. Sometimes mixing the batter too much can develop the gluten in the flour too much and the cake will take on an almost gummy texture. Hopefully your next one comes out even better!!
You may be thinking gluten-free. Wheat flour is vegan as it doesn’t contain any animal products but anyone who avoids gluten will certainly avoid wheat flour. Even bleached white flour doesn’t contain any animal bi-products unlike white sugar. This is what I know to be true anyway please correct me if I’m wrong. I hope this helps to clear that up and I’m glad it looks good to you!
You certainly can. Honey is typically not part of a vegan diet so I don’t include it but if it is part of your diet you can substitute it wherever you like 🙂
You can certainly make this cake with whole wheat flour! I prefer to use whole wheat flour when I bake as well. My goal with this recipe was to create a vegan cake that tasted as similar as possible to a traditional carrot cake (that is why I decided to still include a bit of oil and a “cream cheese” frosting with powdered sugar). To make a more wfpb version you could swap the flour, use all applesauce to omit the oil, and create a glaze/frosting of some sort from blended cashews or tofu. The taste will certainly be different but if you are used to healthier desserts you will still enjoy it.
The recipe is linked below in the description. It is on my blog and free to access. I have started including an ingredient list in the description of my newer videos but copying the entire recipe can be difficult with the character limits in descriptions. As I mentioned, the full recipe is available just on a separate link!
I’m sorry to hear that you were distracted by the music. We’ll keep the levels in mind going forward. We really appreciate you watching and if you do make the cake hopefully following along with the blog will help too 🤞
@@TastyThriftyTimely Being frank here: I have no interest in any blog. There are other plant based and vegan channels that do not have annoying, distracting voiced music playing in the background. I'll likely just tune out if it persists and get the same content elsewhere. Ive seen on another plant based channels that subscribers appreciate that dude not cluttering up his videos with unnecessary background music....so, it's not just me.
Yes it is possible to eat a raw vegan diet but any food that doesn’t contain any animal products is actually suitable for a vegan diet whether cooked or raw. Raw vegans are certainly a subset of people who follow a plant based diet but there are many vegans or plant based eaters that consume cooked food (like me! 😜) 👍🏼
There are certainly ways to make a carrot cake using more whole foods. The oil free option I highlight in the video is one adjustment that can be made! I’m looking forward to creating a carrot cake with more whole foods in the future but my intention with this cake was to make a simple option for special occasions that is more accessible to anyone not as used to baking egg and dairy free.
Who eats cake to be healthy what u goin on bout 😂 it’s not supposed to be healthy silly just cuz it’s got carrots in doesn’t mean its gonna be healthy 🤣 ItS cAkE 🤭
I made this today. This is the best cake I have ever made and might be the best carrot cake I have ever tasted. I haven't had the opportunity to explore through your recipes. However, if I can find a good chocolate and/or vanilla cake, I will never agian spend $80-$100 on my vegan birthday cakes. I did not make any changes or substitutions to the recipe. Thank you.
Oh this is so great to hear thank you so much for trying it and for letting me know how much you liked it. I actually just posted a Black Forest cake today so you could try the chocolate cake base and use any frosting or fillings you would like for a birthday cake. I’ll definitely have to work on both chocolate and vanilla birthday cakes 🎂
@TastyThriftyTimely that is wonderful news. I can't wait to make more of your recipes. Thank you :)
@@zatunjamsa thank you so much! Keep me in the loop with what you make and how it goes. Also feel free to suggest recipes you would find helpful. ❤️
Hello I just subscribed to your channel and I am grateful that I did, I just saw your carrot cake and it looks delicious, I was that I shouldn’t consume carb and that is white flour, any option, can I use gluten free flour or oats or almond flour, please let me know what can be the best substitute thank you very much 🙏
Thank you for subscribing! I’m glad this one caught your eye. I did try a version where I used 1 cup almond flour and 1 cup 1:1 gluten-free flour blend. It tasted good but the cake was quite dense. It didn’t rise and get fluffy but it was still enjoyable. You could certainly give that a try and just know that the cake will be a little different. Let me know if you do try it!
At 2:14 I didn’t understand what you meant by spooning instead of scooping the flour. I googled it and now I understand! For anyone that needs to know too: Instead of dipping the measuring cup into the container of flour(scooping) & leveling it off with a knife, always use a spoon to scoop the flour into the measuring cup, piling it slightly over the top. This prevents the flour from being packed so firmly into the cup then you would have more flour than the recipe calls for.
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Yes! Glad it was helpful! This makes such a BIG difference 🥄
Thanks so much for this recipe!
I have made this carrot cake multiple times by now and me and my boyfriend absolutely adore this recipe! The cake is very fluffy and moist and I feel like the apple sauce adds a lot to the fluffyness and juiciness of this cake. The flax seeds also work well and add a nice subtle flavour. On the frosting we use a small sprinkle of cinnamon and then top it off with some crushed walnuts.
I did add less sugar than this recipe, as we are not used to it as much. For us it was way too sweet the first time I made it. Now we use for the cake 1/4 + 1/8 cup cane sugar. And for the frosting we use 1/2 cup powdered sugar.
And instead of maple syrup we use agave syrup. As this is more sweet/intens in flavour, we use 3/4 ratio of the original amount. So in this case 3/4th part of a 1/4 cup.
I haven't been able to find a good vegan option for the cream cheese frosting here in the Netherlands. The Violife cream cheese doesn't work well (it gets very runny) and we don't fully like the flavour of that cream cheese either. Since I have an allergy for nuts and peanuts, a cream cheese based on cashews or almonds doesn't work for me. If anyone has tips for another vegan cream cheese, let me know! At this moment we use a non-vegan cream cheese of the brand Monchou which does stay firm well. But I don't fully like milk products anymore, as I always try to use vegan options. So I'm still searching for a vegan alternative. For the butter we use the brand Blue Band (vegan block butter option).
@@mrsMidoriNL I love that you like this cake with less sugar 👍🏼 I always prefer to use as little sweetener if I can. Thank you so much for letting everyone know the ratios you use so that they can try the same if they prefer less sweetener.
I’ve just responded to your comment on the cream cheese video and was wondering if you would want to try just a tofu “cream cheese” frosting? You might be able to omit the butter and just sweeten a tofu cream cheese. It wouldn’t be as fluffy and soft but it might hold well enough and since you are used to less sweet desserts you might not mind the different taste and texture.
Let me know if you give it a try and I’ll keep thinking and looking for alternatives for you!
I made this and it was the bomb. Tasted even better after leaving it in the fridge overnight.
Awesome! Thank you so much for letting me know you loved it! Bryan’s been craving it recently so I may just have to make this one again soon. I really appreciate you trying it and commenting! ☺️
I tried this recipe and it came out delicious! I used exactly the same ingredients as the recipe, but used extra spices like ginger and grated orange rind 😊 the best carrot cake I’ve ever tasted 😋 thank you so much ❤
Oh awesome! I love the idea of adding orange rind!! I’m so glad you loved it. Thank you so much for giving it a try!
I love your recipe, very detailed and easy to follow 😊
Oh perfect! I’m so glad to hear that!! 😊 thank you!
The cake looks so yummy, can’t wait to try it 😊
Awesome! I’m glad you’re excited to try it!
Thank you for your recipes. Looks yummy and delicious and amazing.
You’re welcome! I’m so glad it looks delicious. Thank you for watching and commenting. Let me know if you give the cake a try 🥰!
So trying this for my birthday! Thank you
Awesome!! I hope you love it 🎉!
This is the best carrot cake without eggs I have ever made. Thanks so much!! My niece is allergy to eggs. I am in Thailand and it's hard to find cakes without eggs. We love your receipe!! Thanks 😂
Oh yay! I’m so glad you love it and your niece is able to enjoy a cake without eggs 🥰 thank you so much for letting me know and for giving it a try!
I just hit the follow button and thumbs up. Have a good night.
Thank you so much 🥰 you just made my day! Have a great night as well!!
@@apiradeeharnsuvanich6845 lovely! Thank you so much! 🥰
Thank you for sharing the great idea! I am going to be on charge of preparing vegan food for a 3-day meditation activity and this carrot cake will for sure makes everybody happy.
Oh great! I’ve had smiles all around when I’ve served this one so I hope you experience the same! 🥰
Ahh! I love carrot cake! This looks incredible! It’s amazing to see how the replacement ingredients come together! The cakes look so good! So moist!
Thank you! Carrot cake is my favourite too:) I’m so glad it looks good. I’m always a little nervous baking because you never know how it’s going to look until it comes out of the oven but I’ve made this cake a number of times and it’s always moist and lovely 👍🏼 big win haha
@@TastyThriftyTimely 7:49 a 7:51
My face says it all! Haha 😂
😊 My vegan baking skills are lacking to put it nicely. This recipe makes me feel like a pro! This is the best carrot cake ever!! Thank you
Fantastic! 🤣 I feel the same way about baking 😛 I’m so glad you love this one! Thank you for letting me know! 😊
my dad's favourite cake is carrot cake! definitely making this for his bday!
Awesome! You’ll have to let me know how he likes it! Enjoy!!
Looks good! I was just thinking about carrot cake last weekend, I think this is a sign to make one. Thanks for sharing!
Glad I could provide some inspiration! You'll have to let me know if you give this one a try and how you like it! Thanks for watching 🥰
Amazing. I have learnt a lot from you
Oh great. Thank you so much for watching! Feel free to reach out to me anytime you have any questions or if there are any particular recipes you would like to see ☺️
i was looking for this kind of recipe,so glad i have found it,,i can offer this to my clients for a healtier option..
That’s great to hear. Im glad you found us!
For vegan cream cheese add a squeeze of lemon 🍋.
Ya definitely. That’s why I prefer the pc brand vegan cream cheese. It definitely has a bit more tang 👍🏼 good point
The primary reason that I have decided to followed your channel is that you're interested in vegan, that's fantastic!!
Thank you so much for subscribing 🥰 don’t ever hesitate to reach out if there’s something specific you want to see vegan!!
Bahaha your little curtsy... so cute. Thanks for sharing this yummy recipe!!
haha I'm definitely a messy frosting maker! I had icing sugar everywhere!
This cake was a big hit! Thank you for your recipe. ❤
👏 I’m so glad everyone liked it! Thank you so much for trying it and for letting me know it was a hit!
Thanks for this recipe. I am hopeful with this one. I made screwed up non risen cake using Gretchen's recipe. she used corn starch for frosting. Important thing no one is mentioning is that how long to wait after cake mixture is ready before putting into the oven?
The general rule I’ve heard is that for cakes which are not gluten free and especially those that contain leaveners like baking powder and/or baking soda, it is important to get the cake batter into the oven as soon as possible. This way the leaveners are still active and your cake will rise. If it sits too long before going in the oven the leaveners will weaken and your cake may not rise. I have heard that gluten-free cake batters are different and they benefit from some resting time so the flours fully hydrate. For this cake though, get it in the oven quickly and you should have a nice rise on it. Baking powder and baking soda that are too old might also be a culprit in not getting a good rise on a cake. There are ways to test your leaveners to make sure they are still active. I hope you have better luck with this one!
@TastyThriftyTimely Thank you very much for your helpful input. I realise my mistake. I left the batter outside for a couple of hours so that i could bake 2 things at one time to save energy. My next cake will be carrot cake according to your recipe. I also appreciate that your recipe has precise measurements. I was totally inexperienced with baking a cake. However, I am successful at making sourdough bread.
I never actually realized that cake recipes don’t tend to specify to put the cake in the oven right away. Hopefully that will definitely help this one to turn out better for you. So different from sourdough that sits out for so long to rise! I love making sourdough too. Baking is so much more specific than cooking 😰so much harder to know what went wrong when things don’t turn out.
Great stuff !
Thank you! Glad you like it!
I'm definitely going to try it! I'm just starting to go pescatarian (sadly my health won't allow me go full vegan & my country isn't vegan friendly esp in smaller cities) but this video is really useful and beginners friendly! Thank you so much for it!
Oh absolutely I’m so glad you’ve found the video helpful and are enthusiastic about relying on plants as much as you can in your diet. I certainly welcome everyone that likes to eat!! Let me know how you like this cake when you give it a try! It’s definitely a delicious one 😋🥰
@@TastyThriftyTimely so I decided to make cupcakes with this recipe and it was so good!! It's the first time I baked something vegan and I'm happy with the result! Can't wait to share those cupcakes with my friends 😄
@@cirylkershy oh great!!! I’m so glad you loved them and they worked out perfectly for you as cupcakes 🥰👏 enjoy sharing them with your friends!!!
Simply delicious! Everyone loved it :) thank you so much
That’s so great to hear! Thank you so much for trying it and letting me know it was a hit! ❤️
@@TastyThriftyTimely Thanks to you!! ❤😊 I can't wait to try your other recipes!
@@MrsHarryPotterFan97 oh great that’s so nice to hear ❤️ keep me posted on what you try and how they work out for you!
Definitely gonna make this but wont use vanilla and will substitute white sugar for brown sugar
Yes you can certainly omit both. You could of course use a vanilla pod or vanilla paste that is safe for you but they are usually a little harder to find and more pricey. Brown sugar will work really nicely in this cake, even a coconut sugar for a less sweet option. And for anyone else wanting to avoid sugar, you can rely on just the apple sauce and/or a bit of a liquid sweetener. The cake won’t taste as sweet and you may have to adjust for any extra moisture but you can of course avoid the refined sugar.
How much the block of butter weighs.Thank you
@@maryzammit9650 the 1/2 cup vegan butter should weigh 112 grams. The cream cheese is 227 grams and the powdered sugar 240-480 grams. If it’s helpful to read the recipe on our blog you can follow the link in the description and there is an option in the recipe card to change the measurements from US cups to metric!
Thank you! I will give this a try :)
Thank YOU 🥰 !! You’ll have to keep me posted and let me know how you like it!
I love carrot cake. Too yummy. I love your videos.
Thank you so much!! There’s just something about carrot cake isn’t there? The best!
This looks delicious!!
Thank you!! It’s pretty delightful if I do say so myself 😋😊😜
I just discovered your channel. Wow! Great videos! So far I have wanted to cook everything that I had seen! Keep up the great work!
Oh thank you so much! Let me know what you try and how you like it. Thank you so much for watching!
Thank you❤❤❤
You’re welcome!!! Thanks for watching!
I’ll have to give this recipe another go 😕
I did like the fluffiness and tender texture of it. Also not too sweet. So if you are looking for cake not over powering sweet this is the one.
I do suggest cutting the baking soda to half because the flavor really comes out in the cake.
Oh interesting thank you for your comment. I’ve never noticed the baking soda flavour but try adding a touch of lemon juice or apple cider vinegar next time you make it. I don’t add an acid here because I’ve found the apple sauce neutralizes the flavour and activates the baking soda for me but adding a bit more acid should help to get rid of any bitterness you detect. I hope that helps and your second try is a bit better for you!
Finally a simple vegan recipe. Thank you so much for making this video! 🤩
Oh great! I’m glad it looks simple to follow and I hope you love the cake if you give it a try 👍🏼🥰
This looks absolutely amazing! I just bought some carrots and I can't wait to try this recipe! :) Thank you for sharing!
Awesome 🥕🥕 You’ll have to keep me posted and let me know how you like it! 🥰
Thank you sweety for the recipe, gonna try this today!
Oh you’re welcome! I hope it goes well. Let me know how you enjoy it ❤️
Прекрасный 🎂 торт
Благодарю Вас
Но так жаль , что не нашла рецепта
The recipe is linked in the description box below the video but I will link it here for you as well. I hope you try it! (tastythriftytimely.com/simple-vegan-carrot-cake-for-a-special-occasion/)
@@TastyThriftyTimely Thank you very much 🌹
@oksanakolby6079 you’re welcome!
Is Carrot Cake your favourite? Tell me about the cake of your dreams ☁🤤🍰!
Carrot and Coconut cake! 🥰🤤
@@angierodriguez7383 ooo yum! Carrot and coconut together or separate? Both sound delicious!
@@TastyThriftyTimely separate. But I’m guessing that together taste delicious too! 🥰
@@angierodriguez7383 haha I would think so! Sometimes I put toasted coconut on this one. Now you have me craving a coconut cake! I need to get working on that!
Made my first vegan carrot cake for my partner last year. Was wicked. Unfortunately, I ate the whole thing.
Thank you! You are superb! 💝
Oh thank you so much 🥰
Thank you for the recipe 👌
Good cake for the Lent🌷
You're welcome! Thank you for watching 🥰 If you give it a try you'll have to let me know how you like it! Enjoy!!
hii what can i use as a substitute for maple syrup
You could try a few different things. First, you could definitely use any liquid sweetener you have access to (something like agave, brown rice syrup, or honey even). Alternatively, you could add another 1/4 cup applesauce which won’t add as much sweetness but would work. Finally you can add more sugar (1/8 cup to the full 1/4 cup if you’d like… this cake isn’t overly sweet so the extra sugar will boost the sweetness a bit but it shouldn’t make it sickly sweet). I don’t think you will have to add any extra liquid if you use a granulated sugar. It’s a small enough amount that it shouldn’t change the texture of the batter too much but… here’s one more suggestion lol… you could do 2 tbsp more applesauce and 2 tbsp more granulated sugar to account for the 1/4 cup maple syrup 😅 that should balance out the liquid level and give you the sweetness you would miss from the syrup. I hope one of those options works out for you!
@@TastyThriftyTimely wow thanks for this fast and detailed reply! Im excited to try this recipe tomorrow. Thanks❤️😊
@@isha6964 you’re welcome! I hope it turns out well for you 🤞 keep me posted!
Jede Woche Messe, was süßes und was warmes
Thanks for watching 🥰
Looks so good! I believe we have the tofutti cream cheese at the store I shop at. I wonder what could be added to give it more tang? I am looking forward to making this for my daughter who can’t tolerate dairy!
Oh great! The tofutti is definitely still tasty. It makes a great thick frosting. I find the frosting just tastes a bit more sweet to me because there’s not as much of the cream cheese tangy flavour. You could definitely add a splash of lemon juice… I haven’t tried that yet because I got scared the acid would make the frosting split but I have looked at other recipes that add a teaspoon or two of lemon juice so it should be safe if you’re braver than I am!
Well, it turned out a lot better than those Irish guys' carrot cake recipe, that's for sure.
I'm glad to hear you had more success with this recipe. Thank you for giving it a try.
I will absolutely make this recipe. Thank you for sharing.
That’s so great to hear! Let me know how you like it when you do try it. Thank you for watching 🥰
@@TastyThriftyTimely I will thank you actually I am making it for my friend's birthday, her favorite is carrot cake.
@@PosaTheExplorer That's lovely! So exciting!! Happy birthday to your friend 🎉🎉
@@TastyThriftyTimely Thank you.
What butter and flour to greasse the baking pan ?
If you’re vegan you can use any vegan butter alternative you have and I usually use white flour but whole wheat flour would be fine as well. If you’re not vegan you can absolutely use regular butter.
Looks delicious! 🙏💕
Thank you!!! 🥰 I might have to make this one again for Easter 😋
How long baking time if made in a 3x8 loaf pan?
Hmm I haven’t tried making it as a loaf but based on other breads in that size of a pan I would say check it at 40 or 45 minutes but it may take up to an hour. Let me know how long it does take if you try it!
Do i need to squeeze out some of the juice of the grated carrots?
If they are particularly wet than you definitely can. I’ve never needed to with this recipe. I find anything I bake with zucchini, the zucchini needs to be drained of as much liquid as possible but I haven’t found the same with carrots. I don’t think it would hurt to try and squeeze some liquid from the carrots but if they aren’t noticeably wet you shouldn’t need to. I hope that helps!
Can almond flour be used ??
I did try a version back when I was testing this recipe where I did 1 cup almond flour and 1 cup gluten-free flour blend. The cake tasted really good but the texture was much more dense. I don’t know enough about how to optimize gluten-free flours so I think if you do try it, expect the texture to be very different. The amount of liquid you use and the baking time might have to vary slightly as well. Sorry I don’t have a more clear answer for you but let me know if you feel like experimenting and creating your own version!
Looks good - I want to try a vegan version of my popular carrot cake. Have you ever made a Gluten Free version?
Oh great! I did try a version of this one that was gluten-free. I used half almond flour and half 1:1 gluten-free baking flour. The cake turned out much more dense but it still tasted good. I like making gluten-free no bake desserts but I haven’t experimented enough yet with gluten-free ingredients to make baked desserts that still have some rise and fluffy texture. Have you checked out the blog “loopy whisk”? The seems like such a great resource for gluten-free recipes!
@@TastyThriftyTimely No, but I will! Thank you. I'm going to try my 1:1 flour- my issue with that flour is I find it a little grainy. Thanks so much for the reply!
@@cindys2995 yes I know what you mean. It seems like combinations of different flours to create the most appealing texture is usually the trick. The loopy whisk definitely seems like they have a handle on it. My sister is a great baker and bakes gf a lot and she introduced me to the loopy whisk.
It looks fantastic and yummy !
Thank by oh! 🥰 you’ll have to let me know if you give it a try!!
I am not vegan or vegetarian but this recipe looks and sounds very tasty. P.S. Do you have Vegan Cornbread. I had the book of a Vegan chef. His cornbread was the best ever but lost the book and can't replace it.
That's great to hear! I have had lots of omnivores make it and enjoy it so let me know if you try it one day 😂 I do have a cornbread recipe. I actually make it in a video with chili that you can watch here: th-cam.com/video/_O6DRxRhpdo/w-d-xo.html and the recipe is on our blog tastythriftytimely.com/kid-approved-cornbread-tasty-thrifty/
@@TastyThriftyTimely thank you so much. Yes, there were chilli in that recipe, too. All the best ❤
@@narniadan you’re welcome! Keep me posted if you try anything 🥰
@@TastyThriftyTimely Definitely ❤
Any replacement for maple syrup
Another liquid sweetener will work. As the amount is just 1/4 cup you should be able to use a granulated sugar. In that case if the batter seems a touch too dry you could add a couple tablespoons of plant milk to make up for the liquid in the maple syrup. More applesauce would also work it just wouldn’t carry as much sweetness as maple syrup.
Yum!
Thank you! 🥰 Haven’t made this one in awhile but I’m excited to make it again! Thanks for checking it out!!
what is that in celcius?
The oven temperature of 350 F is 177 Celsius 😉
Alright. You're too good! :)
Hahaha I am glad that many people have made this one and have attested to it being pretty simple and delicious 😁!
I love ur recipes and ur so pretty btw
Thank you so much! 🥰
Mmmmmmmmmmm mmmmm😂❤❤❤ definitely delicious.👍🇯🇲
Haha 😆 thank you!!!!!! 😋 ❤️❤️
This channel is underrated
Oh thank you that’s so nice to hear! Especially as we gear up to lots of new content. We had a big cross country move last year that put new videos on hold for awhile but we are coming back this month! Thank you for the encouragement to keep going ❤️
@@TastyThriftyTimely I’m currently baking this cake, so excited. Will tag you on instagram ❤️
@@katymos8081 oh great thank you so much! Happy baking 🥰
Raisins optional ??
You can definitely add raisins! I have a note about adding walnuts and I used 1/2 cup so probably that same amount would work. You could also toss the raisins lightly in flour before folding them into the batter and that may help prevent them from sinking to the bottom of the cake. Let me know if you try it!
Hi miss Katherine, can skip the flaxseed? Pls advise 😊
Hello! Yes you should be able to skip the flaxseed without too much of a difference. You could consider adding another tablespoon or two of applesauce to make up for the little bit of less liquid if needed. Chia seeds can also be used in the same way as flaxseed (1 tbsp chia seeds plus 3 tbsp water… using ground chia seeds will reduce the visibility of the seeds in the baked cake). Let me know what you end up trying and how it works out for you. Thank you!
Thank you for your amazing recipe ! My cake turn out good 😊
@@mariloumorgan4360 oh great! I’m so glad to hear that. Thank you for letting me know! Did you end up just omitting the flaxseed or did you make any other adjustments? It’s always good for me to know in case others ask 😊
I did use the Chai seeds 😀
@@mariloumorgan4360 oh great to know! I’m glad you enjoyed it 🥰
Instead of oil, do we need to add more apple sauce?
Yes you can use apple sauce in place of the oil. The cake will be a little less rich tasting but it still works well.
I think that’s the same exact stand used in plant based dads vegan carrot cake video lol
Oh haha I borrowed this one from my sister! She’s a much better baker than I am and has all the gadgets (I should probably buy my own cake stand at some point though lol). I’ll have to check out plant based dads video 👍🏼
it is beauiful
Thank you! I do love this one 🥰🥕
Is the flax egg = to 1 chicken egg? I’m not vegan I was going to make it for someone but it didn’t work out & I want to make it vegan still but had no luck finding it in the store. I want to make it today! So is it 1 chicken egg?
Yes 1 flax egg will be equal to 1 chicken egg. You can beat your chicken egg with the wet ingredients and then add that mixture to the dry ingredients. I hope that works.
There are a few other vegan egg substitutes if you can’t find flaxseed but if you do eat eggs then you can certainly use that. Good luck!
I should have mentioned (and for anyone else wondering) you could probably just use another 1/4 cup applesauce in place of the flax egg. Applesauce acts as a binder in the cake as well so if you didn’t want to have to take out a mixer for the egg, extra applesauce should work.
Thank you. New Sub =)
Yay! Thank you 🥰 Don’t ever hesitate to reach out if there’s something specific you’d like to see. Thanks again for following along!
Looks delicious! Can you make it gluten free also?
Thank you! I did try a gluten free version and the cake was tasty but the texture was much more dense and moist. If you substitute with an all purpose gluten free blend I would suggest starting with less of the liquid ingredients and adding more as needed. Let me know if you experiment with it and how it goes!
What is the taste of vanilla extract? Is it mandatory or can we skip this?
You can skip it. Vanilla mostly helps bring out the other flavours in the cake. I’m jumping on a plane now so if I’m slow to answer any more questions my apologies!
@@TastyThriftyTimely Oh sweety, you are so humble. You are actually replying very fast, still apologising, this shows your generosity
i never tried carrot cake, always feeling weird having "cake" in the same phrase as veggies lol
but this looks so delicious and fluffy omg !! i'm gonna try maybe the muffin type so i can do a small batch in case of :)
thank you for the vegan cream cheese ! i'm about to buy stuff to make a cheesecake but can't really digest lactose so this is a great alternative!!
Haha I know what you mean! I love carrot cake and chocolate zucchini cakes are surprisingly tasty too 🤪! You can definitely half the recipe and just make a few muffins to see how you like them. We have quite a few vegan cream cheese options here now so hopefully you find some for your cheesecake! 🤤
@@TastyThriftyTimely chocolate zuchini ??? 😲 you need to make a video hahaha need to check that. i love both separately, but together i'm not sure.. lol
yes here i'm not sur of what we have but i will check now that i know it exists :) you're the bests !
@@Pandore29 haha I think I have a chocolate zucchini muffin video coming up this summer! It’s surprisingly delicious! 😋
@@TastyThriftyTimely aaah can't wait to see this and try it !! ♥
You’ve never had carrot or zucchini cake? You sound so fun.
Theres no need to store whole linseeds in the fridge, they arent in my country where the usually make its oil.
No you certainly don’t have to. I just prefer to in order to prolong their freshness but they can certainly be left out 👍🏼
God Bless You Honey!!!
I’m glad you like it! Thank you for watching 😊
How much is 3 quarter cup?
If you follow the recipe on our blog you have the option to change the measurements from US to metric. 3/4 cup cane sugar is 144g. Hope that helps!
Great ! Maybe you can use your own vegan cream cheese, made out of Tofu. You could make it sweet. I will try ... Hey...did you know, that your YT-coleague Fullyrawkristina has a raw-vegan carrot cake ? But it´s devilish expensive lol it uses a ton of nuts and dates etc...but if some can afford it, it would be an alternative for hot summer days or easters , wich are hot already. Since the weather gets more crazy, we have had very summery easters already...
Ah yes I did try using my own cream cheese but I found that the frosting was more temperamental and split on me. I should definitely try it again and see if I can make it work. I hadn’t seen her raw carrot cake before but I can definitely see it being pricey! Maybe if you made it as a small slab cake you could get away with less frosting and cut down on some of those cashews! I’ll have to check out more of her videos. Thanks for pointing me toward her recipe.
amazing
Thank you so much! 🥰
where do you buy your eggs that it cost 50 cents an egg?
The cost of eggs in Canada has increased a lot. At the time I created this recipe I was living in Toronto and I just checked the current price of eggs and they are on average 50-60 cents per egg (in Toronto and in BC where I currently live).
"My flax egg is not coming out gloppy!!!!" What am I doing wrong, 1tbsp ground flaxseed and 2tbsps of water.
Those measurements are right. It won’t absorb all the water but if you give it a stir the seeds should be much more gelatinous. So if you have excess water don’t worry, it will still work out in the recipe. You can always do 1 tbsp ground flax and 11/2 tbsp water to make a thicker flax egg if you’d like but as long as it has sat for at least 5 minutes to absorb you’ll be ok 👍🏼
Wowwwww
It’s a tasty one!! 🥰
The problem to solve isn't the sugar - it's the lack of protein. There has to be a high protein solution to replace the egg whites, or the crumb just isn't the same. Any ideas?
I find that by keeping some of the oil in the recipe, that fat content retains a taste and texture of a traditional cake. I haven’t tried using whipped aquafaba (chickpea brine) as an egg substitute but you could try that in place of the applesauce for some more protein. The flax egg is a higher protein ingredient so you could again, reduce some of the applesauce and use a second flax egg to boost that up. A coconut or soy Yogurt could be another alternative to applesauce that can contribute some protein and probably produce a really nice crumb. I have seen recipes where peanut butter or tahini are added so perhaps that is why but I haven’t tried it because I’ve assumed that might affect the flavour and through all my tests I’ve enjoyed this version the best. Let me know if you try out another option and how it works out for you!
@@TastyThriftyTimely Fat is not protein. The problem is lack of protein.
@@justrosy5 Protein is not necessary for this recipe chemically. Nor nutritionally, as that is not what carrot cake is for.
Grams!
Yes if you visit the written recipe on my blog you have the option to change the measurements to metric from cups 👍🏼
Well, that's my waistline expanded even further...
Haha there’s carrots in it… 💪🏻 Bryan and I started driving slices of cake to friends because I tested it so many times we couldn’t eat anymore of it!! 😂
I thought the apple was the oil replacer, then you add all that veggie oil! Im corn-fused??
The applesauce acts as an egg and oil replacer but I keep a bit of oil in to provide a fluffier texture and richer taste. You can certainly omit the oil and substitute it with extra applesauce. The recipe still works really well using all applesauce, the taste is just less rich.
Looks amazing but sadly white sugar isn't vegan. Pure vanilla is but vanilla extract is
Yes sugar is one of those sneaky products that use animal derivatives in the processing. I use organic cane sugar in the cake and icing sugar for the frosting. There are options for both of these sugars that are vegan so hopefully you can find a brand available to you. I do also use pure vanilla extract but that’s a good note for anyone who wants to ensure their artificial flavouring is vegan. Thank you ☺️
Espacio l
Thanks for watching!
Yes tofutti is really bad imo…I highly prefer kitehill or fynd
Oh I haven’t tried either of those brands. I’ll have to try and find them (and good to know I’m not alone! 😜)
Tofutti works best for frosting, as it's way more stable, and also cheaper than either other option. Kite Hill has a tendency to split, for example.
Good to know. Tofutti is definitely really nice and stable 👍🏼 I prefer the taste of the presidents choice brand I mention. It’s easy to find in Canada and priced a lot lower but it’s definitely not as widely available as Tofutti.
@@TastyThriftyTimely I am just across the border from Canada and have seriously thought about driving across the border just to do a Presidents Choice haul because their plant-based offerings are so well reviewed by Canadian TH-camrs!
Haha it’s too bad they’re perishable! My parents stock up on a soap they like when they visit family in the states 😂 that’s a little easier to hoard. I think it’s possible to find it in some states actually but it might only be one chain of stores that carries it.
Owwww
😜🥰🥕
Don’t use white flour ever?
I do use white flour in this recipe. I try to limit white flour in my diet as whole wheat flour has greater nutritional benefits. For special occasions that would call for a cake like this I do use white flour.
Confused….?Your written recipe calls for 1 egg but in your videos your tells us you need to replace 2 eggs.
Sorry for the confusion. I use one flax egg in the recipe as well as applesauce which is also an egg replacer as it helps to bind the mixture!
My cake turned out sticky, why is it so
I’m sorry I couldn’t respond while you were making your cake. We must be on opposite sides of the world. What replacement did you end up using for the maple syrup? My first thought for a sticky cake though would be that you might have over mixed the batter? If you stir flour too much you can really start developing the gluten inside it and that results in a sticky (gummy) texture. The other reason could maybe be due to the maple syrup replacement you used and the quantity. I hope the sticky texture isn’t too off putting and you could still enjoy your cake.
@@TastyThriftyTimely hey that was much quicker response them other blogger , many thanks. I used agave syrup. I am sure I did not stir much. I also tried some other recipe from your that also turned out same dense. I don’t know what is going wrong.
@@TastyThriftyTimely hey! I tried it once again same exact recipe again in the evening and surprisingly it turned much better then before . Don’t know what went wrong before. Thanks a lot , very much appreciated 😘
Oh interesting. I’m glad it worked this time. Agave is a perfect substitute and if you didn’t stir much the only other thing I can think of is that if you are using cups to scoop your flour and not weighing the flour that could perhaps result in more flour being used and a more dense texture. I tend to use cups as well but spooning the flour into the measuring cup just until you reach the top is a good way to make sure they aren’t overfilled. I used to use the measuring cup to scoop flour directly from the bag and the weight of the flour compresses and can result in quite a bit more flour being used. Thank you for giving it another try and letting me know it turned out better this time!
Darn forgot to add the oil and apple sauce 😑 the cake looked like dog defecation. will try again tomorrow.
Oh dear 😬 I hope you have better luck tomorrow with all the ingredients!
The taste was great and the frosting was excellent. For some reason my base was too soft. I guess I needed to bake it for another couple of minutes. This was my 2nd try to bake a cake. I was positively surprised. Hope it will go better from here
@ythacks1 oh for sure! Second time was better than the first 👍🏼 I’m glad you enjoyed it even though the cake seemed a little under done. Pricking the cakes with a toothpick and making sure the toothpick comes out clean is a pretty good way to check for doneness. Sometimes mixing the batter too much can develop the gluten in the flour too much and the cake will take on an almost gummy texture. Hopefully your next one comes out even better!!
Not vegan cuz u add wheat flour to it ! Looks good though.
You may be thinking gluten-free. Wheat flour is vegan as it doesn’t contain any animal products but anyone who avoids gluten will certainly avoid wheat flour. Even bleached white flour doesn’t contain any animal bi-products unlike white sugar. This is what I know to be true anyway please correct me if I’m wrong. I hope this helps to clear that up and I’m glad it looks good to you!
Use honey
You certainly can. Honey is typically not part of a vegan diet so I don’t include it but if it is part of your diet you can substitute it wherever you like 🙂
White all purpose flour not good for u
You can certainly make this cake with whole wheat flour! I prefer to use whole wheat flour when I bake as well. My goal with this recipe was to create a vegan cake that tasted as similar as possible to a traditional carrot cake (that is why I decided to still include a bit of oil and a “cream cheese” frosting with powdered sugar). To make a more wfpb version you could swap the flour, use all applesauce to omit the oil, and create a glaze/frosting of some sort from blended cashews or tofu. The taste will certainly be different but if you are used to healthier desserts you will still enjoy it.
I don’t go to channels without recipes on the front😟
The recipe is linked below in the description. It is on my blog and free to access. I have started including an ingredient list in the description of my newer videos but copying the entire recipe can be difficult with the character limits in descriptions. As I mentioned, the full recipe is available just on a separate link!
Thanks for the video. The background music is annoying and distracting. I turned the sound off and had to rely on closed captions.
I’m sorry to hear that you were distracted by the music. We’ll keep the levels in mind going forward. We really appreciate you watching and if you do make the cake hopefully following along with the blog will help too 🤞
@@TastyThriftyTimely Being frank here: I have no interest in any blog. There are other plant based and vegan channels that do not have annoying, distracting voiced music playing in the background. I'll likely just tune out if it persists and get the same content elsewhere. Ive seen on another plant based channels that subscribers appreciate that dude not cluttering up his videos with unnecessary background music....so, it's not just me.
That’s not vegan ! It’s vegetarian
It’s cooked !! Wrong title
Vegan it’s raw ingredients
Yes it is possible to eat a raw vegan diet but any food that doesn’t contain any animal products is actually suitable for a vegan diet whether cooked or raw. Raw vegans are certainly a subset of people who follow a plant based diet but there are many vegans or plant based eaters that consume cooked food (like me! 😜) 👍🏼
Where are the nutrients, you may as well be eating McDonald's then this garbage.
There are certainly ways to make a carrot cake using more whole foods. The oil free option I highlight in the video is one adjustment that can be made! I’m looking forward to creating a carrot cake with more whole foods in the future but my intention with this cake was to make a simple option for special occasions that is more accessible to anyone not as used to baking egg and dairy free.
Ah yes because one eats cake when needing nutrition
Wtf is wrong with you?
Who eats cake to be healthy what u goin on bout 😂 it’s not supposed to be healthy silly just cuz it’s got carrots in doesn’t mean its gonna be healthy 🤣 ItS cAkE 🤭
This is factually incorrect.
This looks delicious!
Thank you!! It really is 😍 let me know if you give it a go!