Every Thanksgiving my Mom makes a carrot cake. And before I became vegan I couldn’t resist chowing down on it. A true guilty pleasure. Why so guilty of a pleasure? Besides it not being vegan, my mom’s cake has 1 & 1/2 cups of canola oil, 2 cups of sugar, 3 eggs. And 2 packages of cream cheese and a stick of butter for the frosting. My low fat veganized version cuts the canola oil down to only 2 tablespoons. Quite a difference in fat. I have also managed to cut some of the sugar and bump up the flavor in the process.
Because of the carrot and pineapple in the cake, this cake stays very moist.
This cake freezes well and can be made in advance.
The calories, fat and other nutritional information provided does not include the icing.Â GO TO RECIPE>