LOW FAT VEGAN CARROT CAKE

Low Fat Vegan Carrot Cake image

This can be paired with a cream "cheese" frosting for a decadent cake or crushed pineapple on top for a lighter treat.

Provided by Chef tanecnk

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
2 tablespoons ground flax seeds
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown sugar
3/4 cup white sugar
3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling
1 teaspoon vanilla extract
1 cup unsweetened applesauce
2 cups finely grated carrots
raisins (optional)

Steps:

Preheat oven to 350°F.
In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
In a large bowl, mix sugar and pumpkin until creamy.
Add vanilla, then add applesauce and carrots.
Mix wet and dry ingredients together and add raisins if using.
Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
Bake for 40 - 45 minutes or until toothpick comes out clean.
Cool adequately if frosting or adding topping**.
*To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
** For a nice low-fat topping I put crushed pineapple on top.

Nutrition Facts : Calories 210.7, Fat 0.8, SaturatedFat 0.1, Sodium 453.2, Carbohydrate 48.7, Fiber 1.9, Sugar 26.7, Protein 2.9

*** Explore more Low Fat Vegan Carrot Cake Recipes »

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