Best Vegetarian Carrot Cake Recipes

VEGETARIAN CARROT CAKE

Vegetarian Carrot Cake image

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

Provided by Rajalechmy

Categories World Cuisine Recipes Asian Malaysian

Yield 10

Number Of Ingredients 14

Ingredients

3 teaspoons lemon juice
1 ¼ cups milk
⅔ cup vegetable oil
2 teaspoons orange zest
¾ cup packed brown sugar
3 teaspoons vanilla extract
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 ½ cups grated carrots
½ cup chopped walnuts

Steps:

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.

Nutrition Facts : Calories 388 calories, Carbohydrate 48.3 g, Cholesterol 2.4 mg, Fat 19.7 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 219.8 mg, Sugar 18.7 g

HEALTHY VEGETARIAN CARROT SNACK CAKE

Healthy Vegetarian Carrot Snack Cake image

A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!

Provided by Elise and family

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 10

Ingredients

2 cups whole wheat flour
2 cups carrots, grated
1 cup nuts, chopped, pecans if possible
1/2 cup coconut flakes, dry unsweetened
1/2 cup raisins
1 teaspoon baking soda
1/2 teaspoon ground aniseed
2 big bananas, ripe and mashed and beaten until fluffy
1/2 cup peanut oil
1/2 cup brown sugar, loosely packed

Steps:

Turn on the oven, set to 350.
Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
Mix anise, bananas, oil and brown sugar in a smaller bowl.
Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
Pour into large buttered cake pan.
Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!