Vincents Eggless Sugarless 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 CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

SUGARLESS CARROT CAKE (SPLENDA GRANULAR)

Steps:

• PREHEAT THE OVEN TO 350°F
• Sift all the dry ingredients together. Stir in the walnuts.
• Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
• Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
• CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
• *This recipe doubles easily and freezes well.
• Splendid Desserts.

EGGLESS CARROT CAKE

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!

EGGLESS VEGAN CARROT CAKE CUPCAKES

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).

MY EGGLESS CARROT CAKE

Steps:

• Preheat oven to 350 degrees C (175 degrees F).
• Mix the dry ingredients and spices until well blended.
• Add grated carrots. Stir until thoroughly blended.
• Add wet ingredients. Mix thoroughly.
• Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

VINCENT'S EGGLESS, SUGARLESS CARROT CAKE

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.