vegan carrot cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole wheat pastry flour 2 teaspoons baking soda 2 teaspoons baking powder 1 tablespoon cinnamon 1 teaspoon salt 2 cups grated carrots 1 cup 8th continent light soy milk 2 cups applesauce 1/2 cup sugar free maple syrup 1 tbsp splenda 1/2 cup crushed walnuts
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.
Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350°F.
Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts.
Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Cool on a counter for 30 min and then frost with cream "cheese" frosting if desired.
Serves: 12 (large slices).
Number of Servings: 12
Recipe submitted by SparkPeople user MMMEGANNN.
Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350°F.
Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts.
Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Cool on a counter for 30 min and then frost with cream "cheese" frosting if desired.
Serves: 12 (large slices).
Number of Servings: 12
Recipe submitted by SparkPeople user MMMEGANNN.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 530.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.1 g
- Protein: 4.3 g
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