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    You are in: Home / Recipes / Vincent's Eggless, Sugarless Carrot Cake Recipe
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    Vincent's Eggless, Sugarless Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    cookingpompom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
    3. 3
      Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
    4. 4
      Bake at 180oC for 15-20 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Vincent's Eggless, Sugarless Carrot Cake

    Serving Size: 1 (43 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 95.3
     
    Calories from Fat 20
    21%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 87.9 mg
    3%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 9.1 g
    36%
    Protein 1.8 g
    3%

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