Sugar Free Fat Free Vegan Carrot Cake Food

SUGAR FREE, FAT FREE VEGAN CARROT CAKE RECIPE

Steps:

• Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
• Sift together the flour, baking soda and powder and salt; set aside.
• In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
• Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
• Once it is cool add the chopped walnuts and carrot juice; combine it well.
• Add the dry ingredients to the wet ingredients and stir well together.
• Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
• If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
• This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.

SUGAR FREE AND VEGAN CARROT CAKE

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.

DELICIOUS GLUTEN FREE SUGAR FREE HEALTHY CARROT CAKE

Steps:

• (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
• Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
• Whip frosting ingredients together. Wait till cool to frost.
• To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
• On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.

GLUTEN FREE, LOW FAT, SPICED CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
• In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
• Sift all dry ingredients together.
• On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
• Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
• Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
• Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
• Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
• Turn cakes out onto baking racks, and allow to cool completely before frosting.
• Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.