Vegan carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and
egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is refined sugar-free. Pineapple juice concentrate also works well in this sugar-free carrot cake recipe.
Recipe courtesy of Beverly Lynn Bennett of VeganChef.com.
Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups water
- 1 1/4 cups dates, chopped
- 1 cup raisins
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup carrot, grated
- 1/2 cup chopped walnuts
- 1/3 cup frozen orange juice concentrate, thawed
Preparation:
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 bowl and pour the hot water mixture over them, and allow to cool completely. Add the walnuts and 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. Frost with a sugar-free vegan frosting.
More Vegan Cake Recipes:
Low Fat Chocolate Applesauce Cake
Lemon Poppy Seed Cake
Double Chocolate Cake
Carrot Cake
Easy Vegan Yellow Cake
Raspberry Mocha Cake
Chocolate Spice Cake
Pineapple Upside-down Dump Cake
Easy Vegan Soda Cake
Irish Whiskey Cake
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