Vegan carrot cake never slips a beat. Every time it is baked for a special occasion or even for a normal day, it surely becomes a hit. People from all ages, race, and gender can have an enjoyable moment with this delectable dessert.
This cake is easy to make since carrots can provide enough moisture, not needing to be bothered about using egg replacer as a binder. If you are concerned with your sugar-intake level, don’t fret. This recipe uses refined sugar such as orange juice and dates, putting in sweetness in the cake.
Ingredients: 2 cups whole wheat flour, 1, tsp baking powder, 1 tsp baking soda, ¼ tsp salt, 1 ¼ cups water, 1 ¼ cups chopped dates, 1 cup raisins, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, ½ tsp ground nutmeg, ½ cup grated carrot, ½ cup chopped walnuts, 1/3 cup frozen orange juice concentrate, thawed.
Procedure:
Mix wheat flour, baking soda, baking powder, and salt altogether in a small box. Set aside.
In a saucepan, combine nutmeg, cloves, ginger, water, dates, raisins, and cinnamon. Bring to a boil and reduce heat. Gently simmer for about five minutes.
In a bowl, place the shredded carrots and pour hot water mixture onto them. Allow to completely cool. Add in the orange juice concentrate and walnuts to the carrot mixture. Mix well.
Add altogether dry and wet ingredients. Stir well to combine. Pour the batter into a lightly greased cake pan.
Heat the oven at a temperature of 375°C. Bake the mixture for forty-five minutes. Insert a toothpick in the center and if it comes out clean, it means that the cake is already cooked. Finally, frost the cake with sugar-free vegan frosting.
You can now have everybody in the household try and taste this yummy sugar-free vegan carrot cake! Enjoy!