top of page

Carrot Cake

An easy way to make a gourmet, moist, flavorful Carrot Cake!


1 Dunkan Hines Spice cake mix

3/4 cup of cinnamon apple sauce

1 teaspoon baking powder

1/3 cup vegetable oil

1 cup water

3oz shredded carrots

1/2 cup crushed pineapple

1/2 cup chopped pecans

Icing ingredients:

16oz Vegan Cream Cheese (I prefer Follow Your Heat or Go Veggie)

1/2 cup of Earth Balance butter, softened

3 cups of powdered sugar

1 teaspoon of vanilla

1/2 cup of chopped pecans


Preheat oven to 350

In a large bowl combine your Cake mix, Apple sauce, baking powder, Veg Oil and Water

Mix well

Stir in your shredded carrots, pineapple and chopped pecans

Spray 2- 9 inch round pans with cooking spray

Evenly distribute your cake batter into the 2 round pans

Bake in preheated oven for 30 minutes, or until toothpick comes out clean

Remove from oven and cool for 10 minutes

Remove from pan and allow to cool

Whisk together your Icing ingredients, minus the pecans

Place 1 round cake, upside down onto flat cake platter

Evenly spread roughly 1 cup of icing over entire cake

Place 2nd round cake upside down on top of the other

Spread another 1/2-1 cup of frosting over entire cake*

Top with chopped pecans

Refrigerate for at least 4 hours to chill

Slice, Serve, and Enjoy!

*You can refrigerate for 20 minutes after adding 2nd dose of icing and add more icing once firm enough then top with chopped pecans.


Recent Posts

See All
bottom of page