Vegetarian Carrot Cake

Vegetarian Carrot Cake

11

"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 388 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. 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.
  3. 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.

Reviews

11
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. ...

Most helpful critical review

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 l...

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 l...

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. ...

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 de...

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, als...

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 ^_^

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

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...

This was a great, healthier recipe! It's more like a thick loaf than a 'cake', which i enjoyed very much. I recommend using larger than a 9" pan, as it rises too high to cook thoroughly without ...