A Carrot Cake Loaf
I love carrot cake, but wanted to create a delicious egg-less carrot cake. I experimented with several regular carrot cake recipes by substituting the eggs. I also tried other egg-less versions with mediocre results. All these trials were not good for my waistline, I have to admit!!
Well, I am now very happy with a vegan version that I created. The previous recipes did help in identifying the ingredients that should be used.
Pravisha Ramu, a reader of this site, also offered me a carrot cake recipe used by the Hare Krishna Movement. It was a good egg-less recipe, but some of the ingredients, like a cup of ghee, were high in cholesterol. The recipe for frosting was supplied by Pravisha as well.
After baking, you have the option to frost the cake. I prefer it sliced, with a spread of vegan butter. Use regular butter if you prefer. Here is the recipe for a simply delicious Carrot Cake. Please note that the loaf version takes almost an hour to bake. Baking it in a wider container halves the cooking time. The ground flax seeds mixed with water is an egg subsitute. The Xanthan Gum, will help to bake a firm loaf.
Slices of Carrot Cake from Loaf and Rectangle
Rectangle Carrot Cake, cooks much quicker than the loaf
Carrot Loaf Halved & Sliced
All the ingredients being mixed
Flours and Wet Ingredients about to be mixed
Those on special diets should substitute ingredients that comply with a particular health condition.
If you would like to contribute a recipe for publishing or have any questions at all, email me, Nirmala, at
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact
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