Best Carrots Substitutes in Vegan Carrot Cake
This recipe calls for 10.6 oz (300 g) carrots, grated. If you're out of carrots or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Sweetness, body, colour in stocks and stews
When carrots aren't available or you want a different vegetable.
4 Substitutes for Carrots in Vegan Carrot Cake
1. Parsnip
Ratio: 1:1
Similar texture but more earthy and peppery. Adds warmth and depth - particularly good in soups and stews.
2. Sweet potato (diced)
Ratio: 1:1
Sweeter and softer - adds more starch and a more orange colour. Works well in soups and curries.
3. Butternut squash (diced)
Ratio: 1:1
Similar sweetness and colour - softer and will break down more in long cooking.
4. Celeriac (diced)
Ratio: 1:1
Less sweet, more aromatic - changes the flavour profile significantly but provides similar body.
View the Full Recipe
See the complete Vegan Carrot Cake recipe for American kitchens with US cup measurements and °F temperatures.
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