Low Fat Vegan Carrot Cake

Name: Low Fat Vegan Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cake, 12 serving(s)
Ingredients: 2 1/4 cups all-purpose flour; 2 tablespoons ground flax seeds; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup light brown sugar; 3/4 cup white sugar; 3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling; 1 teaspoon vanilla extract; 1 cup unsweetened applesauce; 2 cups finely grated carrots; raisins (optional)

(1)

Recipe by Chef tanecnk

This can be paired with a cream "cheese" frosting for a decadent cake or crushed pineapple on top for a lighter treat.

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READY IN: 55mins

SERVES: 12

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₄

cups all-purpose flour
2

tablespoons ground flax seeds
2

teaspoons baking soda
2

teaspoons cinnamon
1

teaspoon baking powder
1

teaspoon salt
³⁄₄

cup light brown sugar
³⁄₄

cup white sugar
3

tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling
1

teaspoon vanilla extract
1

cup unsweetened applesauce
2

cups finely grated carrots
raisins (optional)

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.

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