Vincents Eggless Sugarless Carrot Cake Recipes

VINCENT'S EGGLESS, SUGARLESS CARROT CAKE

Steps:

• Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
• Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
• Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
• Bake at 180oC for 15-20 minutes.

SUGARLESS CARROT CAKE (SPLENDA GRANULAR)

Steps:

• PREHEAT THE OVEN TO 350°F
• Sift all the dry ingredients together. Stir in the walnuts.
• Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
• Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
• CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
• *This recipe doubles easily and freezes well.
• Splendid Desserts.

MY EGGLESS CARROT CAKE

Steps:

• Preheat oven to 350 degrees C (175 degrees F).
• Mix the dry ingredients and spices until well blended.
• Add grated carrots. Stir until thoroughly blended.
• Add wet ingredients. Mix thoroughly.
• Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

EGGLESS CARROT CAKE

Steps:

• Grease a 8" square pan and preheat oven to 350°F.
• Sift together flour, baking soda and baking powder in large bowl.
• Add softened butter, yogurt and sugar and mix well. The batter will be quite thick at this point.
• Add the grated carrots, nuts, raisins, spices and ginger and mix well.
• If the batter is still too thick, add a little more yogurt to loosen it up.
• Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
• Cool and frost if desired.

EGGLESS CARROT CAKE

Steps:

• In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
• Sift the flour and baking powder together in a separate bowl.
• Add the ground hazelnut to the flour and mix well.
• Now, mix in this flour-hazelnut mixture into the butter mixture.
• Add the whipped cream and mix well.
• Next, stir in the raisins and carrots.
• Grease and flour a seven inch cake tin now.
• Pour the prepared mixture into it.
• Alternatively, use well greased and dusted individual muffin molds.
• Put the whole walnuts over the cake.
• Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
• Turn out onto a wire rack and allow it to cool completely.
• Serve dusted with icing sugar.
• If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
• Enjoy!