HEALTHY VEGAN CARROT CAKE (OIL-FREE)
Make these healthy vegan carrot cake bites with a simple whole food plant-based cashew frosting for an oil-free decadent treat! Loaded with fragrant, cozy spices, shredded carrots and hints of brown sugar, this recipe is perfect for so many occasions and lovey by young and old alike.
Provided by Alena
Categories Dessert
Time 55m
Number Of Ingredients 22
Steps:
- Let's start by making the flax egg. Whisk together the flax seeds and water, then let it sit for about 5 minutes until it gets a thick consistency.
- Preheat oven to 350° F (180° C) and prepare your 9x13 inch non-stick baking pan.
- Peel and shred your carrots in a food processor or using a grater.
- Now, place the dry ingredients into a medium-sized bowl and mix them with a spoon.
- In another bowl, whisk together the wet ingredients until well-combined (don't forget the flax eggl), then fold the dry ingredients into the wet ingredients without overmixing the batter.
- Finally, fold in the raisins and walnuts.
- Pour the batter into your pan, evening the top with the back of a spatula.
- Bake for around 35 minutes or until a toothpick can be inserted into the center and come out clean, then remove from the oven and let it cool for 5 minutes before transferring the cake to a cooling rack.
- Let the cake cool completely on the counter or put it in the refrigerator to finish cooling faster.
- Drain and rinse your soaked cashews, then place them into a high-speed blender together with the sugar, soy milk, lemon juice, cinnamon and vanilla extract.
- Blend everything until smooth, adding more soy milk if needed. The end result should be thick like cream cheese.
- If you have some time left until your carrot cake is cool enough to be assembled, place the cashew frosting into the fridge.
- Once the carrot cake has cooled, remove from the fridge and start spreading the cashew buttercream frosting on top.
- Top with chopped nuts and cinnamon for decoration if you like, then cut the cake into squares and enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 322 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
- When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
VEGAN CARROT CAKE
Give free-from baking a go with this easy vegan sandwich cake - an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 19
Steps:
- Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
- Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
- Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.45 milligram of sodium
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
NO OIL CARROT CAKE
As I was traveling across Canada many years ago, I found myself at a small hotel in Madoc, Ontario watching a baseball game. This recipe comes from that hotel and I have thanked the chef many times for it. It is the only one I've come across that does not call for oil of any kind. It can be made in loaf pans or a tube or bundt pan. Spices can be adjusted to suit your own taste and the hardest part of this recipe is grating the carrots. Because of the amount of carrots in this recipe, you may find a small film of gel on the bottom of the cake but it can easily be removed. It can be iced with regular cream cheese icing, drizzled with confectioner's icing or left plain. It freezes very well. I hope whoever tries it, enjoys it. (Note: Raisins work well, too, in addition or in place of the nuts.)
Provided by Gwen35
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Beat sugar and eggs together in a large bowl until thick and pale.
- Stir flour, baking powder, baking soda and cinnamon together.
- Fold flour mixture into the egg mixture.
- Add carrots and nuts.
- Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.
Nutrition Facts : Calories 440.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 105.8, Sodium 479.4, Carbohydrate 81.5, Fiber 3.4, Sugar 53, Protein 8.6
More about "oil free vegan carrot cake food"
HEALTHY VEGAN CARROT CAKE (VEGAN, OIL-FREE) - DREENA BURTON
From dreenaburton.com
4.9/5 (14)Category Cake, DessertServings 6-8Estimated Reading Time 4 mins
VEGAN CARROT CAKE - FORKS OVER KNIVES
From forksoverknives.com
4.9/5 (70)Category Decadent Desserts
VEGAN GLUTEN FREE DAIRY FREE CARROT CAKE | FOOD FAITH …
From foodfaithfitness.com
VEGAN CARROT CAKE CUPCAKES | OIL-FREE - KEEPING THE PEAS
From keepingthepeas.com
REFINED SUGAR, OIL AND GLUTEN FREE VEGAN CARROT CAKE
From plantbasedcookingshow.com
BEST VEGAN CARROT CAKE (OIL-FREE!) - THE VEGAN 8
From thevegan8.com
5/5 (15)Category DessertCuisine American, VeganTotal Time 49 mins
OIL-FREE VEGAN CARROT CAKE WITH OAT FLOUR - THE …
From thethrobbingeggplant.com
5/5 (16)Total Time 4 hrs 15 minsCategory DessertCalories 386 per serving
EASY VEGAN CARROT CAKE WAFFLES | GLUTEN-FREE - CLEAN FOOD MAMA
From cleanfoodmama.com
HEALTHY VEGAN CARROT CAKE WITH CINNAMON CREAM CHEESE ICING
From cearaskitchen.com
WHOLE WHEAT CARROT CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGAN: THANKSGIVING AT THE JERSEY SHORE HAS MEATLESS MEALS, …
From app.com
16 VEGAN COMFORT FOOD RECIPES TO FUEL YOUR BODY AND SOUL
From camillestyles.com
VEGAN CARROT CAKE RECIPE - WITH THE BEST VEGAN FROSTING!
From chocolatecoveredkatie.com
HEALTHY VEGAN CARROT CAKE RECIPE - SIMPLY PLANT BASED KITCHEN
From simplyplantbasedkitchen.com
THE BEST VEGAN CARROT CAKE (EASY TOO!) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
HEALTHY VEGAN CARROT CAKE |OIL FREE |GF | SUGAR FREE #VEGAN # ...
From youtube.com
VEGAN CARROT CAKE BREAKFAST COOKIES (OIL-FREE, GF) - POWER HUNGRY®
From powerhungry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love