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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 149.4
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Low fat carrot cake (From Fatfreevegan.com) calories by ingredient
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Low fat carrot cake (From Fatfreevegan.com)

Submitted by: IMVEGAN

Introduction

I found this recipe on my favorite recipe site, fatfreevegan.com. It is a moist and delicious cake. You can eat it plain or make a vegan cream cheese icing.

This can be lower fat if you leave out the coconut.

I found this recipe on my favorite recipe site, fatfreevegan.com. It is a moist and delicious cake. You can eat it plain or make a vegan cream cheese icing.

This can be lower fat if you leave out the coconut.


Number of Servings: 24

Ingredients

    Cinnamon, ground, 1 tsp
    Ginger, ground * , 0.50 tsp
    Nutmeg, ground, 0.50 tsp
    Salt, 1 tsp
    Vanilla Extract, 1 tsp
    Raisins, 1 cup (not packed)
    Carrots, raw, 2 cup, grated
    Water, tap, 1.75 cup (8 fl oz)
    Baking Powder, 2 tsp
    Baking Soda, 1 tsp
    Brown Sugar, 1.50 cup, packed
    Whole Wheat Flour, 3 cup
    coconut flake, unsweetened, 4 oz

Directions

Makes 24 large pieces

1. In a saucepan, combine the water, carrots, brown sugar, raisins, coconut and vanilla. Bring to a boil and simmer for 5 min. Remove from heat, cover and let sit to cool for at least an hour. In a large mixing bowl combine the rest of the ingredients. Whisk and set aside.

2. Preheat oven to 300 for about 15 min before you are ready to mix the batter. Prepare a large cake pan or bundt pan. Stir the cooled carrot mixture into the flour and spice mix. Stir until the flour is just incorporated and not longer. Pour the batter into the prepared pan and spread with a spatula. (It will be thick.) Bake until done about 30 min. or until knife comes out clean.

2. Cool about 10 min and turn out onto rack. Dust with powdered sugar or make a lemon glaze. (Or make vegan cream cheese Icing)

Number of Servings: 24

Recipe submitted by SparkPeople user IMVEGAN.






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