EGGLESS CARROT CAKE
This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.
Provided by Oriana Romero
Categories Dessert
Time 50m
Number Of Ingredients 20
Steps:
- Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
- In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).
Nutrition Facts : Calories 339 kcal, Carbohydrate 55 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 161 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
EGGLESS CARROT CAKE
I love carrot cake and this is what I had this evening. This cake has yumminess written all over it;)
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
- Sift the flour and baking powder together in a separate bowl.
- Add the ground hazelnut to the flour and mix well.
- Now, mix in this flour-hazelnut mixture into the butter mixture.
- Add the whipped cream and mix well.
- Next, stir in the raisins and carrots.
- Grease and flour a seven inch cake tin now.
- Pour the prepared mixture into it.
- Alternatively, use well greased and dusted individual muffin molds.
- Put the whole walnuts over the cake.
- Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
- Turn out onto a wire rack and allow it to cool completely.
- Serve dusted with icing sugar.
- If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
- Enjoy!
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
EGGLESS VEGAN CARROT CAKE CUPCAKES
This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.
Provided by XxXxkittykat
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
Nutrition Facts : Calories 105.2, Fat 2.5, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 19.6, Fiber 0.9, Sugar 8.8, Protein 1.5
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