"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe." — Rajalechmy
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1 1/4 cups
packed brown sugar
1 1/2 cups
whole wheat flour
1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake.
The cake is fairly dense, but not incredibly so. This isn't really a desert though you could westernize it with icing if you wanted to turn it into one.
Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because it was low in cholesterol - no eggs, but I really think it needs at least egg whites to make it a little fluffy, and I didn't have pineapple to use as was required by several other recipes. It is *incredibly* dense, although it is also very moist. However, it truly is not very much like cake. I never should have doubled the recipe, but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake, which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it, so I gave it 3 stars. However, I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although, being so dense, it was no problem removing it from the bundt pan!
I finally found an egg less carrot cake! I thought the recipe was good, not as moist as the cake with eggs. However, I gave it 5 stars, since this is the best egg less recipe I have found. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect.
I think the reason this cake comes out too dense is it has too little leavening it needs at least 3 teaspoons baking powder, better yet baking soda, and 2 Tb vineager in lieu of lemon juice, also reduce oil to 1/2 cup.
Very easy to make.
I changed it a bit, and works fine with 1/5 of the oil and more sugar. I also added some raisins and oats, and used hazelnuts instead of walnuts.
perfect.. i've added 1tsp of nutmeg, 11/2 baking powder + 1/12 baking soda n the taste is extremely delicious.. moist and fluffy.. thanks for sharing ^_^
A really tasty, slightly dense, hearty cake/bread. I added a few chocolate chips for some weird reason (with carrot cake?) but it turned out delicious! I used a greased 9 x 13 pan and cooked it for about 40 mins and it was perfect for my taste. Thank you very much for the recipe!
followed directions carefully - did not rise well, I ended up with a pancakey dense product.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Carrot Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 177
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