Low Fat Vegan Carrot Cake Recipes

VEGAN CARROT CAKE

Vegan Carrot Cake image

This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!

Provided by cris ryan

Categories Desserts Cakes Holiday Cake Recipes

Time 3h

Yield 24

Number Of Ingredients 14

Ingredients

2 cups whole wheat flour
¼ cup soy flour
1 ½ tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch
½ teaspoon salt
1 ½ cups hot water
¼ cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
¾ cup dried currants
6 carrots, grated
½ cup blanched slivered almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 32.2 g, Fat 2.1 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 278.6 mg, Sugar 22 g

LOW-FAT CARROT CAKE

Low-Fat Carrot Cake image

"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

Steps:

In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

DELICIOUS LOW-FAT CARROT CAKE

Delicious Low-Fat Carrot Cake image

Make and share this Delicious Low-Fat Carrot Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups light brown sugar, packed
2 tablespoons vegetable oil
1 egg
2 egg whites
1/2 cup low-fat buttermilk
2 teaspoons vanilla
3 cups grated carrots
1 (8 ounce) can crushed pineapple, well drained

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a bowl combine the cake flour, baking soda and spices.
In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
Stir in buttermilk and vanilla; mix until combined.
Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
Transfer mixture to prepared baking dish.
Bake for about 35-40 minutes or until the cake tests done.
Cool completely if frosting.

Nutrition Facts : Calories 225.5, Fat 2.4, SaturatedFat 0.4, Cholesterol 13.5, Sodium 202.3, Carbohydrate 48.4, Fiber 1.2, Sugar 30, Protein 3.1

LOW FAT VEGAN CARROT CAKE

Low Fat Vegan Carrot Cake image

This can be paired with a cream "cheese" frosting for a decadent cake or crushed pineapple on top for a lighter treat.

Provided by Chef tanecnk

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
2 tablespoons ground flax seeds
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown sugar
3/4 cup white sugar
3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling
1 teaspoon vanilla extract
1 cup unsweetened applesauce
2 cups finely grated carrots
raisins (optional)

Steps:

Preheat oven to 350°F.
In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
In a large bowl, mix sugar and pumpkin until creamy.
Add vanilla, then add applesauce and carrots.
Mix wet and dry ingredients together and add raisins if using.
Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
Bake for 40 - 45 minutes or until toothpick comes out clean.
Cool adequately if frosting or adding topping**.
*To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
** For a nice low-fat topping I put crushed pineapple on top.

Nutrition Facts : Calories 210.7, Fat 0.8, SaturatedFat 0.1, Sodium 453.2, Carbohydrate 48.7, Fiber 1.9, Sugar 26.7, Protein 2.9

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