Vegan carrot cake with banana and pecans

This old school styled vegan carrot cake is filling and delicious. It is easy to make. And you may substitute any of the complementary ingredients.

How I make my vegan carrot cake


  • One teaspoon baking powder
  • ½ teaspoon salt
  • One teaspoon nutmeg
  • One teaspoon cinnamon
  • One cup brown sugar, (firmly pack)
  • Two overripe banana
  • One cup shredded carrot
  • ¼ cup applesauce
  • 1/4 cup extra virgin sesame oil
  • One teaspoon vanilla extract
  • ¼ cup pecans
  • ¼ cup molasses


In a medium bowl, mash bananas and add carrot, vanilla extract, sesame oil, molasses, and applesauce. Mix well.
In a separate bowl, sift flour, baking powder, and baking soda. Add nutmeg and sugar. Mix well.
Combine dry ingredients with the wet ingredients. Add pecans and mix well.
Pour batter into a prepared 9-inch pan. And bake for 50-55 minutes at 350 degrees Fahrenheit. Or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely. Then apply the icing of your choice.

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