Lower Fat Vegan Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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modified Ingredients:
2 cups whole wheat pastry flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 tablespoon cinnamon |
1 teaspoon salt |
2 cups grated carrots |
1 cup soymilk |
2 cups applesauce |
1/2 cup maple syrup, grade b |
2 tablespoons stevia |
1/2 cup crushed walnuts |
Directions:
1. First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.
2. Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350°F.
3. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until just mixed. Last, mix in the walnuts.
4. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
5. Cool on a counter for 30 min and then frost with cream cheese frosting.
6. Serves: 12 (large slices).
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