Sugar Free And Vegan Carrot Cake Recipes

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SUGAR FREE, FAT FREE VEGAN CARROT CAKE RECIPE



Sugar Free, Fat Free Vegan Carrot Cake Recipe image

Unbelievably delicious sugar free, fat free, vegan carrot cake made with whole wheat flour.

Provided by Madhuram

Categories     Cakes

Yield One 8 inch or 9 inch cake.

Number Of Ingredients 12

2 cups Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 and 1/4 cups Water
1 and 1/4 cups Chopped Dates
1 cup Raisins
1 teaspoon Allspice Powder
1 cup Shredded Carrots
1 cup Chopped Walnuts (optional)
1/3 cup Carrot Juice (or any other juice)
As Needed Water or some more juice depending upon the consistency of the batter.

Steps:

  • 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.

SUGAR FREE AND VEGAN CARROT CAKE



Sugar Free and Vegan Carrot Cake image

Make and share this Sugar Free and Vegan Carrot Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups water
1 cup dates, chopped
1 cup raisins
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup carrot, grated
1/3 cup frozen orange juice concentrate, thawed

Steps:

  • In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
  • Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
  • Bring to a boil, reduce heat, and gently simmer for 5 minutes.
  • Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
  • Add the orange juice concentrate to the carrot mixture and mix well.
  • Add the dry ingredients to the wet ingredients and stir well to combine.
  • Pour the batter into a lightly greased cake pan.
  • Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 162.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.4, Carbohydrate 39.1, Fiber 4.4, Sugar 19.8, Protein 3.7

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