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:

Quickview
494k Calories
10g Protein
14g Total Fat
91g Carbs
46% Health Score
Limit These
Calories
494k
25%

Fat
14g
22%

  Saturated Fat
1g
9%

Carbohydrates
91g
30%

  Sugar
33g
37%

Cholesterol
0.0mg
0%

Sodium
319mg
14%

Get Enough Of These
Protein
10g
20%

Manganese
2mg
130%

Vitamin A
6084IU
122%

Fiber
10g
43%

Selenium
26µg
39%

Copper
0.65mg
33%

Phosphorus
315mg
32%

Magnesium
117mg
29%

Potassium
935mg
27%

Vitamin B1
0.36mg
24%

Vitamin B6
0.44mg
22%

Iron
3mg
18%

Vitamin B3
3mg
16%

Zinc
1mg
13%

Folate
47µg
12%

Vitamin B2
0.2mg
12%

Calcium
104mg
10%

Vitamin B5
0.69mg
7%

Vitamin K
6µg
7%

Vitamin C
5mg
6%

Vitamin E
0.74mg
5%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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