Recipe

Sugar-free And Vegan Carrot Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 11 months, 2 weeks ago A veganized, whole grain and naturally sugar-free version of one of my favourite desserts! Prep:45m Cook:45m Servings:12	Jo_jo_ba
	carrots carrotcake spicy cinnamon nutmeg cloves ginger dates sweet oranges healthy diabetic sugarfree citrusy raisins driedfruit fruit wholesome cake vegan dairyfree nutfree eggfree wholegrain

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Ingredients

2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/4 cups water

1 cups dates, chopped

1 cup raisins

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 cup carrot, grated

1/3 cup frozen orange juice concentrate, thawed

Directions

In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.

Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.

Bring to a boil, reduce heat, and gently simmer for 5 minutes.

Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.

Add the orange juice concentrate to the carrot mixture and mix well.

Add the dry ingredients to the wet ingredients and stir well to combine.

Pour the batter into a lightly greased cake pan.

Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.

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Comments

invisiblechef 11 months, 2 weeks ago said:
I have a very similar recipe, but would love to add the dates for a new updated version! What I do instead of mixing all the 'sweeteners' in a saucepan is just blend them in a blender, that way they stay 'raw'... well besides the cooking part. LOL
Have a nice day!
Marie

PS Have this saved and will let you know when we make it. Sounds yum.

jo_jo_ba 8 months ago said:
Amount Per Serving
Calories: 158.8
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 6.2 mg
Total Carbs: 38.4 g
Dietary Fiber: 4.3 g
Protein: 3.7 g

millstone 2 weeks, 6 days ago said:
Thank you so much for this - I make it with buckwheat and rice flour because I can't eat wheat (or sugar or dairy!), and it's been a lifesaver - it tastes sweet but doesn't leave you feeling rubbish!!

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