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Carrot-Cake

Review of: Carrot Cake
Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
4
On November 6, 2013
Last modified:November 6, 2013

Summary:

Decorate with some almonds.

Carrot cake was not one of my favourite sweets, I must say. I could always taste the eggs in it. So I’ve decided to give it another try and veganize it. It was a success from the first attempt. 

Carrot cake is now a regular on our menu. Not only it’s delicious, but it’s also full of nutrients from ginger, organic carrots, raisins and soy milk. My advice to you: give this one a try! It is so much better than the one with dairy and eggs. 

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Carrot Cake
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
574 calories
121 g
0 g
10 g
4 g
1 g
248 g
55 g
85 g
0 g
8 g
Nutrition Facts
Serving Size
248g
Servings
10
Amount Per Serving
Calories 574
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrates 121g
40%
Dietary Fiber 2g
8%
Sugars 85g
Protein 4g
Vitamin A
52%
Vitamin C
24%
Calcium
25%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Here is what you’ll need
  1. 2 cups of whole grain wheat flour
  2. 200 ml soy milk
  3. 100 ml sunflower oil
  4. 2 - 3 grated carrots
  5. Grated fresh ginger – 2 cm
  6. Juice of 1 lemon
  7. 2 – 3 handful raisins
  8. 50 gr brown sugar
  9. Vanilla
  10. 2 table spoons black strap molasses
  11. 1 tablespoon baking powder
  12. 1 tablespoon apple cider vinegar
For the icing
  1. 2 cups of sugar
  2. 2 spoons of lemon juice
  3. 1 – 2 spoons of water
  4. 2 – 3 tablespoons shredded coconut
Instructions
  1. How to make it? Preheat the oven to 180C. Mix all dry ingredients in a bowl: flour, sugar, baking powder and raisins. In a separate bowl mix carrots, ginger, lemon juice, oil and soy milk. Add that to a dry ingredients mix. Use a spoon to mix it all. If necessary add some water to get liquid dough, more like thick yoghurt.
  2. Pour it in the cake pan with baking paper and bake for about 40 minutes on 180C.
  3. Let it cool down completely before you put the icing on. To make the icing simply mix all the ingredients. It shouldn’t be too liquid as it has to stay on the cake.
Notes
  1. Decorate with some almonds.
Adapted from FlexibleVegan
beta
calories
574
fat
10g
protein
4g
carbs
121g
more
Adapted from FlexibleVegan
FlexibleVegan https://ivanashares.wpengine.com/

I hope you like Carrot Cake Recipe. If you do, please leave your comment below.

Decorate with some almonds.
Comments

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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