Carrot Cake

Baked carrot Loaf

A Carrot Cake Loaf

I love carrot cake, but wanted to create a delicious egg-less carrot cake. I experimented with several regular carrot cake recipes by substituting the eggs. I also tried other egg-less versions with mediocre results. All these trials were not good for my waistline, I have to admit!!

Well, I am now very happy with a vegan version that I created. The previous recipes did help in identifying the ingredients that should be used.

Pravisha Ramu, a reader of this site, also offered me a carrot cake recipe used by the Hare Krishna Movement. It was a good egg-less recipe, but some of the ingredients, like a cup of ghee, were high in cholesterol. The recipe for frosting was supplied by Pravisha as well.

After baking, you have the option to frost the cake. I prefer it sliced, with a spread of vegan butter. Use regular butter if you prefer. Here is the recipe for a simply delicious Carrot Cake. Please note that the loaf version takes almost an hour to bake. Baking it in a wider container halves the cooking time. The ground flax seeds mixed with water is an egg subsitute. The Xanthan Gum, will help to bake a firm loaf.



INGREDIENTS

  1. ½ cup wholewheat flour
  2. 1½cups all purpose flour
  3. 1 tsp. baking soda/bicarbornate soda
  4. 1 tsp. baking powder
  5. ½ tsp. salt
  6. 2 tsps. Xanthan gum
  7. 1 teaspoon mixed spice
  8. 1½ cups grated carrots, about 3 medium sized carrots
  9. 1 cup brown sugar
  10. ¾cup apple sauce
  11. 2 tblsps. vinegar
  12. ½ cup canola oil
  13. 3 tblsps. warm water
  14. 1 tblsps. ground flaxseed
  15. ¼ cup raisins
  16. ½cup finely chopped walnuts,(optional)
  17. About 3-4 tblsps. water, only if the dought seems dry. Do not use all at once

METHOD

  1. Wash and scrape outer layer of carrots. Then grate
  2. Sift the first 7 dry ingredients
  3. Mix apple sauce, sugar, oil, & vinegar
    4. ,
  4. Mix 3 tbslps warm water with ground flax seeds. It will thicken to make a gel like consistency
  5. Add carrots & raisins. Mix
  6. Fold in dry ingredients & stir all ingredients together
  7. Blend until a thick consistency is achieved. If the dough appears dry, add water a tablespoon at a time
  8. Heat oven at 375°
  9. Pour into a greased and floured loaf container. Place in oven
  10. After 30 minutes or half time, reduce heat to 350° and bake for another 20-30 minutes
  11. Test with a knife or skewer in the very center of the cake
  12. If it comes clean it is done
  13. When cool slice. Serve with butter or add frosting/icing. See recipe that follows

Cream Cheese Frosting

  1. 500 g icing sugar/powdered sugar
  2. 125 g butter
  3. 240 g cream cheese
  4. 1 tsp vanilla essence
  5. ½cup roughly crushed pecan nuts

Method:

  1. Ensure that the cream cheese and butter are at room temperature
  2. Blend together thoroughly. Add the sifted icing sugar and mix.
  3. Stir in vanilla essence. Spread on cake when cool. Decorate with roughly crushed pecan nuts
  4. If you prefer a vegan version of the frosting, please substitute the butter and cream cheese for vegan versions


Baked carrot Loaf

Slices of Carrot Cake from Loaf and Rectangle


carrot cake in a rectangle container cooks quicker

Rectangle Carrot Cake, cooks much quicker than the loaf


carrot loaf cooled and then cut in half

Carrot Loaf Halved & Sliced



carrot cake batter

All the ingredients being mixed



Flours and Wet Ingredients about to be mixed

Flours and Wet Ingredients about to be mixed

Those on special diets should substitute ingredients that comply with a particular health condition.

If you would like to contribute a recipe for publishing or have any questions at all, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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