Sugar-free And Vegan Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole wheat flour1 tsp baking powder1 tsp baking soda1/4 tsp salt1 1/4 cups water1 cups dates, chopped1 cup raisins1 tsp cinnamon1 tsp ground ginger1/2 tsp ground cloves1/2 tsp ground nutmeg1/2 cup carrot, grated1/3 cup frozen orange juice concentrate, thawed
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.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.7 g
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