vegan carrot cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of vegan carrot cake calories by ingredient
Introduction
ridiculously low calorie ridiculously low calorieNumber 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
Directions
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.