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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Carrot Bundt Cake finished with a Sweet Tangerine Glaze

    Vegan Carrot Bundt Cake finished with a Sweet Tangerine Glaze

    0
    By Alisa Fleming on June 25, 2007 Dairy Free Desserts

    Carrot cake without dairy and eggs can seem tricky, but this vegan carrot bundt cake recipe is remarkably easy. It’s a tender, moist, flavorful cake that rises to the occasion without any egg alternatives, and is topped with a naturally dairy-free glaze.

    Vegan Carrot Bundt Cake Recipe with Tangerine Glaze

    Vegan Carrot Bundt Cake finished with a Sweet Tangerine Glaze

    This recipe was originally shared with us by Vegetarian Times. We’ve since updated it, and have a few quick ingredient FAQs.

    • Is Sugar Vegan? Some vegans might be concerned about plain old sugar, but most brands are actually vegan-friendly. You can buy an organic sugar to be sure, or check the brands at your store against this vegan sugar list.
    • Not a Fan of Raisins? You can substitute another dried fruit, like dried cranberries or blueberries. Or simply omit the raisins.
    • Prefer Oil to Butter Alternatives? In a pinch, you can substitute coconut oil or your favorite baking oil for the butter alternative. If doing so, I would add another 1/8 teaspoon salt with the dry ingredients.
    • No Tangerines Available? You can certainly substitute orange juice or another juice, like pomegranate or lemon juice, to mix things up.

    Vegan Carrot Bundt Cake Recipe with Tangerine Glaze

    Special Diet Notes: Vegan Carrot Bundt Cake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a butter alternative that suits your dietary needs.

    Vegan Carrot Bundt Cake with Tangerine Glaze
     
    Print
    Prep time
    20 mins
    Cook time
    50 mins
    Total time
    1 hour 10 mins
     
    No need to fuss with cream cheese alternatives. This delicious cake is finished with a naturally dairy-free glaze.
    Author: Vegetarian Times
    Recipe type: Dessert
    Cuisine: American
    Serves: 14 servings
    Ingredients
    Vegan Carrot Cake
    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup raisins
    • ½ cup carrot juice
    • ½ cup water
    • ½ cup dairy-free buttery sticks or spread
    • 2 cups grated carrots
    Tangerine Glaze
    • 2 cups powdered confectioners' sugar
    • ¼ cup tangerine juice
    Instructions
    1. Preheat your oven to 350°F, and grease a 10-cup bundt pan.
    2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
    3. Bring the raisins, carrot juice, and water to a boil in a saucepan. Remove the pan from the heat, and stir in the butter alternative until melted.
    4. Pour the carrot juice mixture over the flour blend and stir to combine. Fold in the grated carrots.
    5. Pour the batter into your prepared pan, and even it out.
    6. Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
    7. Let the cake cool for 10 minutes in the pan, then unmold it onto a wire rack.
    Tangerine Glaze
    1. In a medium bowl, whisk together the powdered sugar and tangerine juice until smooth.
    2. Pour the glaze over the cake while it is still a little warm.
    3. Cool the cake completely before slicing and serving.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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