Low Fat Vegan Carrot Cake

Recipe by Chef tanecnk
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
  • In a large bowl, mix sugar and pumpkin until creamy.
  • Add vanilla, then add applesauce and carrots.
  • Mix wet and dry ingredients together and add raisins if using.
  • Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
  • Bake for 40 - 45 minutes or until toothpick comes out clean.
  • Cool adequately if frosting or adding topping**.
  • *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
  • ** For a nice low-fat topping I put crushed pineapple on top.
Advertisement