Vincents Eggless Sugarless Carrot Cake Recipes

SUGAR FREE, FAT FREE VEGAN CARROT CAKE RECIPE

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.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

SUGAR FREE AND VEGAN CARROT CAKE

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.

CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
• Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Mix honey, oil, and yogurt together in a bowl, stirring gently.
• Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
• Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

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.