Sugar Free, Fat Free Vegan Carrot Cake
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Sugar Free, Fat Free Vegan Carrot Cake might be a recipe you should try. For $1.36 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 10g of protein, and 14g of fat. This recipe serves 6. This recipe is liked by 473 foodies and cooks. Easter will be even more special with this recipe. A mixture of allspice, salt, raisins, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Eggless Cooking. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 96%, this dish is tremendous. Try Healthy Buckwheat Carrot Cake (sugar-free, low-fat, high-fiber, gluten-free, vegan), Healthy Carrot Cake Milkshake (gluten free, sugar free, low fat), and Healthy Peach Curd (fat free, sugar free & vegan!) for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon Allspice Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/3 cup Carrot Juice (or any other juice)
1 cup Shredded Carrots
1 1/4 cups Chopped Dates
As Needed Water or some more juice depending upon the consistency of the batter.
1 cup Raisins
1/4 teaspoon Salt
1 cup Chopped Walnuts
1 1/4 cups Water
2 cups Whole Wheat Flour
Equipment:
cake form
sauce pan
oven
bowl
baking paper
toothpicks
Cooking instruction summary:
Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.Sift together the flour, baking soda and powder and salt; set aside.In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.Once it is cool add the chopped walnuts and carrot juice; combine it well.Add the dry ingredients to the wet ingredients and stir well together.Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
Step by step:
1. Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.Sift together the flour, baking soda and powder and salt; set aside.In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
2. Place the shredded carrots in a large bowl.
3. Pour the hot liquid mixture on top of it and let it cool completely.Once it is cool add the chopped walnuts and carrot juice; combine it well.
4. Add the dry ingredients to the wet ingredients and stir well together.
5. Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
Nutrition Information:
covered percent of daily need
