"Vincent's Eggless Sugarless Carrot Cake" is a delicious and nutritious alternative to traditional carrot cake recipes. Perfect for those with dietary restrictions or preferences, this cake offers a moist and flavorful dessert without the use of eggs or refined sugar. Made with wholesome ingredients like carrots, almond flour, and natural sweeteners, this recipe creates a healthy yet indulgent treat that everyone can enjoy. Get ready to tantalize your taste buds with this guilt-free carrot cake that combines delightful flavors with the goodness of natural ingredients.
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SUGAR FREE, FAT FREE VEGAN CARROT CAKE RECIPE
Unbelievably delicious sugar free, fat free, vegan carrot cake made with whole wheat flour.
Provided by Madhuram
Categories Cakes
Yield One 8 inch or 9 inch cake.
Number Of Ingredients 12
Steps:
- Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
- Sift together the flour, baking soda and powder and salt; set aside.
- In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
- Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
- Once it is cool add the chopped walnuts and carrot juice; combine it well.
- Add the dry ingredients to the wet ingredients and stir well together.
- Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
- If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
- This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE
You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.
Provided by Tina Demasi-Lemons
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the dry ingredients together.
- Combine all the wet ingredients together in another bowl.
- Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
- Pour batter into a greased 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 39.3 g, Fat 8.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 195.6 mg, Sugar 22.4 g
SUGAR FREE AND VEGAN CARROT CAKE
Make and share this Sugar Free and Vegan Carrot Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 162.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.4, Carbohydrate 39.1, Fiber 4.4, Sugar 19.8, Protein 3.7
CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)
An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.
Provided by Fathima Afroz
Categories Orange Desserts
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Mix honey, oil, and yogurt together in a bowl, stirring gently.
- Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
- Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 48.7 g, Cholesterol 0.7 mg, Fat 9.7 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 301.7 mg, Sugar 24.6 g
VINCENT'S EGGLESS, SUGARLESS CARROT CAKE
My son was born with a number of health difficulties, this was a snack he was able to eat and did so right up to about the age of 4. Thankfully he has outgrown his intolerances and can now eat anything and everything (and he does). I created this recipe out of necessity, great as mini muffins and contain zero sugar. Walnuts can be added (chopped), but not recommended for anyone with any allergies OR young children as they can choke.
Provided by cookingpompom
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
- Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
- Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
- Bake at 180oC for 15-20 minutes.
Nutrition Facts : Calories 95.3, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88, Carbohydrate 18.9, Fiber 2.1, Sugar 9.1, Protein 1.8
Tips:
- Use fresh, high-quality carrots. This will ensure that your carrot cake is flavorful and moist.
- Grate the carrots finely. This will help them to distribute evenly throughout the cake batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a cream cheese frosting for a classic carrot cake flavor. You can also use other types of frosting, such as chocolate or vanilla.
- Garnish the cake with chopped carrots, nuts, or sprinkles. This will add a festive touch.
Conclusion:
This eggless, sugarless carrot cake is a delicious and healthy dessert that is perfect for any occasion. It is moist, flavorful, and packed with carrots. The cream cheese frosting is the perfect finishing touch. This cake is sure to be a hit with everyone who tries it.
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