Home Recipe Dessert Recipes Spiced Vegan Carrot Cake

Spiced Vegan Carrot Cake

spiced vegan carrot cake
Ingredients:
  • (2 cups) whole wheat flour
  • (1/4 cup) soy flour, optional
  • (1 1/2 Tbsp.) ground cinnamon
  • (1 Tbsp.) ground cloves
  • (4 tsp.) baking soda
  • (2 tsp.) tapioca starch, optional
  • (1/2 tsp.) salt
  • (1 1/2 cups) hot water
  • (1/4 cup) flax seed meal
  • (2 cups) packed brown sugar
  • (4 tsp.) vanilla extract
  • (3/4 cup) dried currants, optional
  • (6) carrots, grated
  • (1/2 cup) slivered almonds, blanched (optional)
Servings
24
Dessert

Spiced Vegan Carrot Cake

A moist carrot cake loaded with dried currants and slivered almonds.

Preparation Time
About 15 minutes
Cook Time
About 45 minutes

    Instructions

  1. 1Preheat the oven to 350°F. Spray a 9x13 in. baking pan with cooking spray.
  2. 2In a medium bowl, whisk together whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt, set aside.

  3. 3In a large bowl, sprinkle flax meal over hot water, stir until thickened. Add brown sugar and vanilla, stir to dissolve. Add currants carrots and almonds. Add dry ingredients, stir to combine.

  4. 4Pour into greased pan and bake 30 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Enjoy!

Nutritional Information

Serving Size: 1/24 of cake

Amount Per Serving:
  • Calories 132
  • Total Fat 0.5 g
  • Total Carbohydrate 31.4 g
  • Protein 2.1 g
  • Cholesterol 0 mg
  • Sodium 278 mg
  • Fiber 2.4 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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