Vegan Chocolate Chip Carrot Cake

egan Chocolate Chip Carrot Cake

Time
  • 36 minutes (26 cook, 10 prep)
Servings
  • One tall 9 in round cake pan (or 18 cupcakes)
Ingredients
  • 1 1/2 cups flour (I used a mix of whole wheat and all purpose flours)
  • 1/2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2/3 cup Splenda or other sugar alternative
  • 1/3 cup canola oil
  • 1/3 cup soy yogurt (I used vanilla Kitehill yogurt)
  • 1/2 cup soy milk
  • 2 tsps vanilla extract
  • 1 tsp ginger powder
  • 2 cups finely grated carrots
  • 1/2 cup chocolate chips
  • 1/3 cup chopped pecans
Instructions
  1. Preheat the oven to 350 F.
  2. Grease a 9 in baking pan (alternatively fill a cupcake pan with liners).
  3. In a large bowl, mix together the sugar, vegetable oil, soy yogurt, and vanilla.
  4. Sift the dry ingredients together and then add them to the wet ingredients.
  5. Mix until no large clumps remain.
  6. Fold in the carrots, pecans and chocolate chips.
  7. Spread the batter evenly into a 9 in round cake pan or fill the cupcake liners 2/3 full.
  8. Bake for ~24 minutes until you can insert a toothpick in the middle and it comes out clean.
  9. Transfer the cake/ cupcakes to a cooling rack and allow to cool completely before frosting.
  10. Ice the cake/ cupcakes, decorate, and enjoy!