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Vegetarian Carrot Cake

By: Rajalechmy

"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."

Rate/Review | Read Reviews (11)

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Servings (Help)

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Original Recipe Yield 1 - 8 inch round pan

Ingredients

3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutritional Information

Amount Per Serving Calories: 388 | Total Fat: 19.7g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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Reviewed on Jul. 30, 2004 by cmartcookie

Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because...

Reviewed on Apr. 15, 2007 by Jennifer J

I finally found an egg less carrot cake! I thought the recipe was good, not as moist as the...

Reviewed on Mar. 20, 2007 by Darryl

I don't know what the previous reviewer did, but I had no problem with the amount of batter. ...

Reviewed on Dec. 15, 2009 by mabdelsayed

I think the reason this cake comes out too dense is it has too little leavening it needs at...

Reviewed on Oct. 19, 2008 by Lotesse

Very easy to make. I changed it a bit, and works fine with 1/5 of the oil and more sugar. I...

Reviewed on Dec. 9, 2010 by ellinnur

perfect.. i've added 1tsp of nutmeg, 11/2 baking powder + 1/12 baking soda n the taste is...

Reviewed on Jun. 30, 2009 by Oreet

followed directions carefully - did not rise well, I ended up with a pancakey dense product.

Reviewed on Aug. 23, 2007 by BIFAERIE79

This is very yummy! Tastes even better with some cream cheese frosting. I didn't use any...

Reviewed on Jul. 11, 2011 by Momeh

A really tasty, slightly dense, hearty cake/bread. I added a few chocolate chips for some...

Reviewed on Jan. 20, 2011 by clb9

This was a great, healthier recipe! It's more like a thick loaf than a 'cake', which i enjoyed...

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